Peanut Butter Pie

I realize that I make a lot of peanut butter desserts. 
 I really think that peanut butter one of the best foods ever!!!

It's kind of weird thing, these days--all of the peanut allergies.
I honestly did not know anyone that had a peanut allergy as a child.
So this peanut allergy thing is all new to me.
I seriously feel so sorry for anyone that is unable to enjoy the beauty that is--peanut butter.

But for those of you who can enjoy peanut butter,
I give you 
***Peanut Butter Pie***

I don't even think that I have to offer an explanation for this pie.
Only to say, it's amazing.

Peanut Butter Pie
(Souther Living)

1 1/4 cups graham cracker crumbs
1/3 cup dry-roasted peanuts, coarsely ground
2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons butter, melted
2/3 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups evaporated milk
2 egg yolks, beaten
1/2 cup peanut butter
1/2 cup peanut butter morsels
1 teaspoon vanilla extract
whipped cream

Preheat the oven to 350 degrees.  Combine the first three ingredients; stir in melted butter.  Firmly press crumb mixture into a lightly greased 9-inch pie plate.

Bake at 350 degrees for 8 minutes or until browned.  Set aside and cool.

Combine 2/3 cup granulated sugar, cornstarch, and salt in a heavy saucepan.  Gradually stir in evaporated milk.  Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.  Gradually stir about one-fourth of hot mixture, stirring constantly.  Cook, stirring constantly with a wire whisk, 3 minutes or until thickened.  Remove from heat.  Stir in peanut butter, morsels, and 1 teaspoon vanilla.  Stir until morsels melt.

Pour filling into the pre baked crust.  Cover and chill the pie three hours or until firm.  Store in the refrigerator.

Serve with whipped cream.



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1 comment :

  1. This sounds like the creamiest peanut butter dish ever. Please share this on my foodie friday party today.


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