Peanut Butter Cream Pie
Peanut Butter Cream Pie is an moderately easy dinner. Made with 2 c. milk, 1 tbsp. vanilla, 1/2 c. sugar, 1/2 tsp. salt and 1/2 stick margarine, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Preheat oven to 375Β°.
In a saucepan, mix the first five ingredients and heat until margarine is melted.
Remove from heat.
Separate eggs; set white aside in grease free bowl. Maintain at room temperature.
Slowly add 8 tablespoons of heated liquid to egg yolks, stirring constantly.
Pour yolks into remainder of heated mixture.
Dissolve cornstarch in cold water and add milk/egg mixture.
Over medium heat, bring mixture to a boil, stirring constantly.
Remove from heat; cover with Saran Wrap and refrigerate until cool.
Bake pie shell in oven for 15 minutes or until brown; add peanut butter to cooled pudding.
Mix well and pour into cooled pie shell.
π· Perfect Pairings
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