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Southern Peanut Butter Cream Pie Recipe

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This recipe for Southern Peanut Butter Cream Pie is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 baked pie crust
3 tablespoons cornstarch
3 egg yolks
1 pinch salt
2 tablespoons butter
1 1/2 cups brown sugar
2 cups milk
1 teaspoon vanilla
1/2 cup peanut butter

Mix cornstarch, yolks, salt, butter, and brown sugar together in medium saucepan; whisk in milk.
Cook and stir over medium heat until thick.
Remove from heat and let cool for 15 minutes.
Stir in vanilla and peanut butter.
Pour into crust and cover with whipped cream or meringue.
Store in refrigerator.


3 egg whites ( at room temperature)
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

In mixer bowl beat egg whites and cream of tarter until foamy.
Slowly add sugar and beat until stiff peaks form.
Beat in vanilla.
Spread over peanut butter filling.
Bake in a 400F oven for 10 minutes until meringue is evenly golden brown.
Cool before serving.




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