Saturday, February 20, 2016

Peanut Butter Pie & more...

Meal Plan Monday @ Southern Plate


My eldest son loves anything peanut butter...potato candy, double peanut butter cookies, homemade Reese's squares, peanut butter blossoms; to name a few. Peanut Butter Pie & a yellow layer cake with Peanut Butter frosting are ranked right up there with Jeremy's favorites.


PEANUT BUTTER PIE
1/2 cup peanut butter
1 cup confectioner's sugar
2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
3 cups milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
For meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract
Crust:
1 (9 inch) deep-dish pastry shell(baked)
Combine peanut butter and confectioner's sugar until mealy. Sprinkle 1/2 of
mixture in bottom of baked pie crust.
Custard:
In heavy saucepan, combine sugar, flour, salt, and milk. bring to boil over
medium heat, and cook for 2 minutes, stirring constantly. Remove from heat,
blend 1/2 cup hot mixture into beaten egg yolks; return egg mixture to custard.
Return to heat and cook 2 more minutes. Remove from heat and add butter and
vanilla. Pour 1/2 custard in pastry shell. Top with remaining peanut butter
mixture and then remaining custard. Prepare meringue. Top pie and bake at 350
for 12-15 minutes until golden.
Meringue:
Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1
Tbsp. at a time until stiff peaks form. Stir in vanilla and top pie.



Peanut Butter Frosting

 

    • 2 cups sugar
    • 1 cup milk
    • 2 tablespoons light corn syrup
    • 1 tablespoon margarine
    • 1 cup peanut butter
    • 1 teaspoon vanilla flavoring 

 

  1. Combine the sugar, milk and corn syrup in a heavy saucepan.
  2. Bring to a boil and cook for about 3 minutes.
  3. Remove from heat and place the pan in a larger pan of cold water.
  4. Add the margarine, peanut butter, and vanilla flavoring.
  5. Beat until mixture thickens to spreading consistency.

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