Recipe: Peanut Butter Custard Pie (with mincemeat variation, 1960-70's)

PEANUT BUTTER CUSTARD PIE

1/2 cup smooth peanut butter
2 cups fat free milk
2 egg yolks, well beaten
1/2 cup sugar
1 teaspoon salt
I teaspoon vanilla extract
2 egg whites, stiffly beaten
1 unbaked (9-inch) pie shell

Measure peanut butter into bowl. Add milk, one cup at a time, beating with rotary beater until smooth.

Combine egg yolks, sugar and salt until light. Add to peanut butter mixture. Mix in vanilla.

Fold in egg whites. Pour into pie shell.

Bake at 425 degrees F for 45 minutes or until filling is set. Cool.

MINCE MEAT VARIATION:
Prepare half recipe of peanut butter custard mixture. Spread 1 cup moist mince meat in bottom of the baked pie shell Pour custard over mince meat. Bake at 425 degrees F for 45 minutes. Cool.

Makes 1 (9-inch) pie
Source: Magazine recipe clipping, 1960-70's