Rosie's Peanut Butter Pie

* Exported from MasterCook *

ROSIE'S PEANUT BUTTER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Troxel TJFM10C
1/2 cup Peanut butter
1 cup Sifted powdered sugar
1 1/2 cups Sugar
1/2 cup Cornstarch
3 3/4 cups Milk
2 Beaten eggs
1/2 cup Butter or margarine -- cut up
1 tablespoon Vanilla
1 Baked 9-inch piecrust (with -- edges crimped
high)
3/4 cup Whipping cream

In a mixing bowl, cut the peanut butter into the powdered sugar till
crumbly. Set aside.

For the filling, in a medium or large saucepan, combine the sugar and
cornstarch. Add milk all at once. Cook and stir till bubbly. Cook 2
minutes more.
Remove from heat and gradually stir about 1 cup of the hot mixture into
the eggs. Return all to saucepan.
Cook till nearly bubbly, but do not boil. Reduce the heat. Cook and stir
the mixture for 2 minutes more.
Stir the butter or margarine and vanilla into the mixture.

Sprinkle the baked crust with half of the peanut butter mixture. Mound
the filling on top. Cover; chill 1 hour.

In a mixing bowl, beat the whipping cream just till stiff peaks form
(tips stand straight). Spread whipped cream over pie. Sprinkle with
remaining peanut mixture. Chill till serving time (at least 2 hours).
Store leftovers in the refrigerator. Makes 8 servings. From Rosie's
Diner in Rockford, MI Recipe printed in Midwest Living, April 1993

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