PEANUT STREUSEL PIE
"This Peanut Streusel Pie is delicious. I got the recipe from a lady in Ohio (Opal Thomas) who had a Party House in Grove City. She always made these when her women's club had a dinner and we fought to get a piece." - Ann Strawser of Arlington, Texas
1/3 cup creamy peanut butter
3/4 cup powdered sugar
1/2 cup flour
2/3 cup granulated sugar
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, slightly beaten
2 tablespoons margarine
1/2 teaspoon vanilla
1 (9-inch) baked pie crust
Meringue (recipe follows) OR nondairy whipped topping, thawed
Combine peanut butter and powdered sugar until crumbly; set aside.
Mix flour, granulated sugar and salt; gradually add scalded milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes, then remove from heat.
Add small amount of mixture to egg yolks, then stir into remaining hot mixture. Cook 1 minute or until mixture bubbles, stirring constantly. Add margarine and vanilla and cool slightly.
Put all but 1/4 cup peanut butter mixture in bottom of baked pie crust. Pour slightly cooled filling over mixture. Top with meringue, sprinkle with remaining peanut butter mixture and bake as directed (below) OR cover filling with plastic wrap, chill and then top with thawed whipped topping and remaining peanut butter mixture.
NEVER-FAIL MERINGUE
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Dash of salt
Blend cornstarch and cold water. Add boiling water and cook, stirring constantly, until clear and thickened. Remove from heat and let stand until completely cold.
Beat egg whites until foamy; add sugar and beat until stiff but not dry. Add vanilla and salt. Gradually add cornstarch mixture. Beat at high speed until thick.
Spread on filled pie crust all the way to the crust.
Bake at 350 degrees F for 10 minutes or lightly browned.
Source: The Charleston Post and Courier, June 18, 2006
"This Peanut Streusel Pie is delicious. I got the recipe from a lady in Ohio (Opal Thomas) who had a Party House in Grove City. She always made these when her women's club had a dinner and we fought to get a piece." - Ann Strawser of Arlington, Texas
1/3 cup creamy peanut butter
3/4 cup powdered sugar
1/2 cup flour
2/3 cup granulated sugar
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, slightly beaten
2 tablespoons margarine
1/2 teaspoon vanilla
1 (9-inch) baked pie crust
Meringue (recipe follows) OR nondairy whipped topping, thawed
Combine peanut butter and powdered sugar until crumbly; set aside.
Mix flour, granulated sugar and salt; gradually add scalded milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes, then remove from heat.
Add small amount of mixture to egg yolks, then stir into remaining hot mixture. Cook 1 minute or until mixture bubbles, stirring constantly. Add margarine and vanilla and cool slightly.
Put all but 1/4 cup peanut butter mixture in bottom of baked pie crust. Pour slightly cooled filling over mixture. Top with meringue, sprinkle with remaining peanut butter mixture and bake as directed (below) OR cover filling with plastic wrap, chill and then top with thawed whipped topping and remaining peanut butter mixture.
NEVER-FAIL MERINGUE
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Dash of salt
Blend cornstarch and cold water. Add boiling water and cook, stirring constantly, until clear and thickened. Remove from heat and let stand until completely cold.
Beat egg whites until foamy; add sugar and beat until stiff but not dry. Add vanilla and salt. Gradually add cornstarch mixture. Beat at high speed until thick.
Spread on filled pie crust all the way to the crust.
Bake at 350 degrees F for 10 minutes or lightly browned.
Source: The Charleston Post and Courier, June 18, 2006
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