ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Peanut Butter Pie

Misc.
: My uncles friend makes this peanut butter pie that is to die for and I have never gotten the receipe. I'm counting on you Joe do you happen to have it?

: Sherrie

Peanut Butter Pie
1 baked pie crust
1/2 cup sugar
1/2 cup all-purpose flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
1/4 cup creamy peanut butter
1/4 cup coarsly chopped peanuts(Optional)
Meringue
4 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup sugar

For filing, in saucepan combine sugar, flour or cornstarch and salt.
Gradually stir in milk. Cook and stir till thickened and bubbly. Reduce
heat; cook and stir 2 minutes more. Remove saucepan from heat.
Separate egg yolks from whites, set whites aside for meringue. Beat yolks
slightly. Gradually stir 1 cup of the hot mixture into the yolks. Return
mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more.
Remove saucepan from heat. Stir in peanut butter till smooth. Stir in
peanuts, if desired. Pour hot mixture into baked pastry shell.

Make Meringue for pie using the 4 reserved egg white. Spread meringue over
filling, seal to edge. Bake at 350 degree oven for 12-15 minutes. Cool
cover, chill to store

Meringue
1-In a medium mixer bowl beat the egg whites, vanilla and cream of tartar
at medium speed of electric mixer until soft peaks form.
2-3 Gradually add the sugar about 1 tablespoon at a time, beating at high
speed, until mixture forms stiff, glossy peaks and sugar is dissolved.
4 Immediatly spread meringue over pie, carefully sealing edge of pastry
to prevent shrinkage.
ba

MsgID: 00634
Shared by: tami
In reply to: ISO: peanut butter pie
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sherrie Shaw
2
  Joe Ames
3
  tami
4
  debbie
ADVERTISEMENT
Random Recipes
  • Nut Tree Restaurant Green Frosted Potato Salad (1950's)
  • GREEN FROSTED POTATO SALAD from the Nut Tree restaurant This is served with a vagabond sandwich plate. You get slices of ham, turkey and cheese and a whole little loaf of Grandma's bread." 4 pounds potatoes (about 1...
  • African-Style Braised Chicken in Peanut Sauce
  • AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE 1 tablespoon vegetable oil 3 lbs. chicken pieces, washed, patted dry; skin-on breast, skinless legs and thighs 2 onions, peeled, finely chopped 4 cloves garlic, peeled, mi...
  • Caribbean Pork and Couscous Salad with Orange Dressing
  • CARIBBEAN PORK AND COUSCOUS SALAD 2 (4 ounces each) boneless pork chops, cut into 3/4-inch cubes 1 tablespoon Caribbean-style rub* FOR THE COUSCOUS: 1 1/2 cups dry couscous 2 cups boiling water 1/2 teaspoon salt 1/2...
  • Tuna Polynesian (salad with pineapple chunks)
  • TUNA POLYNESIAN 1/3 cup mayonnaise 1/2 teaspoon curry powder 1 tablespoon chopped onion 2 cans (7 oz. each) tuna, drained 1 (1 lb. 4 oz.) can Dole Pineapple Chunks, drained (1 1/2 cups) 1 cup sliced celery Combine ma...
ADVERTISEMENT
  • Waffle House Eggs
  • I worked there 10 years. I promise this is it. WAFFLE HOUSE EGGS Beat 2 eggs quickly with a spoon in a glass bowl. Pour from bowl into a hot aluminum pan that has about 3 Tbsp vegetable oil. Scramble with the spoon....
  • Chilled Mango-Peach Soup (blender)
  • CHILLED MANGO-PEACH SOUP 4 ripe mangoes, peeled and roughly chopped 2 ripe peaches, peeled and halved 1/3 cup or so, leaves of mint, basil, Thai basil or a combination 2-inch piece of peeled, fresh ginger, chopped up ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Peanut Butter Pie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!