Buckeye Pie
Buckeye Pie is an impressive dinner. Made with 1 (9-inch) pie shell, baked and cooled, 4 large egg yolks, 2 1/2 c. milk, 1/4 c. cornstarch and 1 c. light brown sugar, firmly packed, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In a bowl, combine yolks and milk.
In a heavy saucepan, combine cornstarch and brown sugar.
Stir milk mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Remove from heat and add vanilla.
Strain to remove any lumps.
Stir in peanut butter.
Cover pudding with plastic wrap to prevent a "skin" from forming.
Cool to room temperature; spread in pie shell and cover with topping.
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