Bush's Creamy Peanut Pie

* Exported from MasterCook *

Bush's Creamy Peanut Pie

Recipe By : "Ohio's Perfect Pies," Ohio Magazine, September 1998
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 egg yolks
3 cups milk
1 dash salt
1 1/2 cups sugar
3 tablespoons peanut butter
3 tablespoons cornstarch
1 pie shell -- baked

Beat yolks until creamy. Boil milk in double boiler. Mix yolks, sugar,
cornstarch, peanut butter and salt and add to boiling milk. Cook in
double boiler, stirring constantly until thick. Pour into shell and
refrigerate until chilled.

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NOTES : Owner Lee Howdyshell calls the food at Bush's Restaurant the
"finest home cooking in the Valley." That statement espexcially applies
to the pies, which are baked fresh daily. Baker Rose McDaniel turns out
20 to 25 pies a day, six days a week. Bush's cream pies, including
coconut, creamy peanut butter and banana cream are the most
well-recieved; one slice fills up the plate and stands eight inches
tall. Several fruit varieties are also available, and special
sugar-free apple, cherry and blueberry flavors are ready to tempt the
tastebuds. "Price, quality and quantity are our goals," explains
Howdyshell, who charges $1.40 per slice. Top off the house's specialty,
broasted chicken, with a delicious slice of fresh rhubarb or strawberry
pie and htis fine Hocking Valley meal will be complete. Bush's
Restaurant, 428 E. Front St., Logan, OH 740/385-7639