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Peanut Butter Pie
Ingredients:
CRUST
Pastry for one-crust pie
FILLING
2 eggs, separated, at room temperature
1/2 c. brown sugar
3/4 c. peanut butter
1/4 c. dark corn syrup
2/3 c. milk
1 tsp. vanilla
CRUST
Pastry for one-crust pie
FILLING
2 eggs, separated, at room temperature
1/2 c. brown sugar
3/4 c. peanut butter
1/4 c. dark corn syrup
2/3 c. milk
1 tsp. vanilla
Directions:
In small bowl, beat egg whites until stiff peaks form. In large bowl, beat egg yolks and brown sugar until mixture is light in color and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk and vanilla. Fold egg whites into peanut butter mixture. Pour into pie shell.
Bake at 350 for 30 to 35 minutes or until filling is set. Store in refrigerator.
Makes 8 Servings
In small bowl, beat egg whites until stiff peaks form. In large bowl, beat egg yolks and brown sugar until mixture is light in color and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk and vanilla. Fold egg whites into peanut butter mixture. Pour into pie shell.
Bake at 350 for 30 to 35 minutes or until filling is set. Store in refrigerator.
Makes 8 Servings
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