"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

BLUE BONNET'S PEANUT BUTTER PIE Recipe

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This recipe for BLUE BONNET'S PEANUT BUTTER PIE, by , is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Karen Lammey
Added: Saturday, December 04, 2010

Category:

Ingredients:
1 BAKED PIE CRUST
1/2 CUP SUGAR
1/2 CUP FLOUR
1/2 TSP SALT
3 CUPS MILK
4 EGGS, SEPARATED
3/4 CUP PEANUT BUTTER, SMOOTH OR CRUNCHY

Directions:
IN A SAUCE PAN COMBINE SUGAR, FLOUR AND SALT. GRADUALLY STIR IN MILK. COOK AND STIR UNTIL THICKENED AND BUBBLY. REDUCE HEAT , COOK AND STIR 2 MINUTES LONGER. REMOVE FROM HEAT AND STIR A LITTLE OF THE MIXTURE INTO THE EGG YOLKS THAT HAVE BEEN BEATEN THEN RETURN TO THE REMAINING MIXTURE IN THE PAN. BRING TO A GENTLE BOIL AND COOK 2 MINUTES MORE. REMOVE FROM HEAT AND STIR IN PEANUT BUTTER UNTIL SMOOTH. POUR INTO PIE CRUST. TOP WITH MERINGUE AND BAKE UNTIL MERINGUE IS BROWN.

Personal Notes:
ALWAYS INTRODUCE A LITTLE HOT MIXTURE INTO YOUR EGGS BEFORE ADDING THEM TO WHATEVER YOU'RE COOKING OR YOU'LL GET SCRAMBLED EGGS. THIS IS CALLED, "TEMPERING."

IF YOU DON'T WANT TO MAKE MERINGUE, YOU CAN TOP WITH WHIPPED CREAM. I PREFER MERINGUE. AND, YOU CAN TOP WITH CRUSHED PEANUTS.

THIS RECIPE IS FROM THE BLUEBONNET CAFE IN MARBLE FALLS, TEXAS.

 

 

 

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