Sunday, February 19, 2017


Amish Peanut Butter Pie 
3/ 4 cup powdered sugar
1/ 2 cup creamy peanut butter
1 cup sugar, divided
3 cups low-fat milk, divided
3 large eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons flour
1/ 4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla, divided
1 pie shell, baked
1/ 4 teaspoon cream of tartar

Beat together the powdered sugar and peanut butter till the mix is crumbly; set side. In a large, heavy saucepan, combine 2/ 3 cups sugar and 2 cups low-fat milk; heat to scalding or possibly till bubbles start to form on the bottom. Don’t let it boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour, and salt. Stir to make a paste. Whisk in the remaining cup of cool low-fat milk, whisking till the mix is smooth. Pour in some of the warm low-fat milk mix, stirring to combine. Add in mix in bowl to the low-fat milk in the saucepan. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center. Add in the butter and 1 teaspoon vanilla. Remove from heat and let the custard cool. Preheat oven to 350 degrees. Sprinkle 2/ 3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mix over the top. In a large mixer bowl, place the egg whites, cream of tartar, and remaining 1 teaspoon vanilla. Beat till stiff peaks form. Gradually, while beating, add in the 4 tablespoons remaining sugar and 3 tablespoons remaining cornstarch. Continue beating until the eggs whites are very thick and glossy. Spread meringue on top of pie; sprinkle the remaining peanut butter mix on top. Bake for 10 to 15 minutes; watching carefully, or possibly till the meringue is golden. Chill and serve.