Saturday, August 15, 2009

Nana's Peanut Butter Pie

As my last HURRAH on my "vacation" in Arizona I made a Peanut Butter Pie. My grandma, Nana, asks for one every year for her birthday. Since her birthday is next week, I decided to go ahead and make one (or two) before I left for Louisiana.

The pie is really yummy. It has a layer of peanut butter stuff, a layer of homemade vanilla custard, another layer of peanut butter stuff, and then another layer of custard, and then topped off with a meringue and more peanut butter crumbly stuff.

Nana's Peanut Butter Pie

3/4 c. powdered sugar
1/2 c. peanut butter
3/4 c. granulated sugar
3 T. cornstarch
1 T. flour
1/8 tsp. salt
3 eggs
3 c. milk
2 tsp. butter
1 tsp. vanilla
1-9" baked pie shell
1/4 tsp. cream of tartar

Combine powdered sugar and peanut butter to make coarse crumbs. Set aside.

In 2 qt. saucepan, stir together 1/2 c. granulated sugar, cornstarch, flour and salt. Separate eggs, placing whites in a separate bowl and set aside to warm to room temperature. Add yolks to sugar mixture in saucepan along with milk. With wire whisk, stir until very well combined. Over medium heat, stirring constantly, heat milk mixture to boiling. Cook, stirring 2 minutes longer. Remove pudding from heat, stir in butter and vanilla. Heat oven to 375 degrees. Sprinkle 1/3 peanut butter mixture over bottom of pie crust. Spoon in half of the pudding, then sprinkle another 1/3 of the peanut butter mixture and top with remaining pudding.

Add cream of tartar to egg whites and beat until soft peaks form. Gradually add remaining 1/4 c. sugar and beat until stiff peaks form. Spread meringue over pudding in pie shell being sure to seal the edge of the pie. Sprinkle remaining peanut butter crumbs on pie to make a border. Bake 8-10 minutes - until meringue is golden brown. Cool completely on wire rack before cutting. Refrigerate.

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