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Ingredientes
- 1/3 c. peanut butter
- 3 x egg yolks beaten
- 3/4 c. confectioner's sugar
- 2 Tbsp. butter or possibly margarine
- 9 x " pastry shell baked
- Â Â cream filling
- 1 tsp vanilla extract
- 1/3 c. flour
- 1/2 c. sugar
- 1/8 tsp salt
- 2 c. scalded lowfat milk
- Â Â meringue
- 3 x egg whites
- 9 Tbsp. sugar
- 1/4 tsp cream of tartar
- 1 tsp cornstarch
Direcciones
- The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not mix the peanut butter into the filling. Note which everything is made from scratch. This extra effort will reward you with excellent flavors. The following recipe is from the private collection of a deceased Swedish woman who with her husband, Olaf Simonsen, operated a restaurant for over 25 years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut Butter Pie.
- "Indian River Cuisine".
- OVEN : 350 degrees for 15-20 min. Blend peanut butter and confectioners sugar together as for pastry till well mixed and mealy.
- Spread about 2/3 of mix over baked pie crust. Reserve remainder for top. Combine flour, sugar, and salt together; blend in scaled lowfat milk.
- Blend mix into slightly beaten egg yolks. Return to double boiler and cook about 2 min more. Add in butter and vanilla. Turn into pie shell and top with meringue. For meringue, beat egg whites till stiff sufficient to hold their shape. Add in cream of tartar and beat till blended.
- Mix sugar and cornstarch and add in to egg whites. Beat till very stiff. Spread on filled pie shell and sprinkle on remaining peanut butter crumbs. Bake in 350 degree oven for 15-20 min. Cold away from draft. JULES FRERE, IN FT PIERCE, FL
