Peanut Butter Pie XIII

A simple egg and milk custard is cooked up on the stove. When it begins to thicken, creamy peanut butter and dash of vanilla are swirled in. This luscious custard is then poured into a pre-baked pastry shell and chilled. Top with freshly whipped cream and a drizzle of milk chocolate syrup.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 351 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¾ cup white sugar
• 1 pinch salt
• ½ cup creamy peanut butter
• ¼ cup all-purpose flour
• 1 (9 inch) pie crust, baked
• 3 egg yolks, beaten
• 2 ½ cups milk
• 1 ½ cups sweetened whipped cream (Optional)

Recipe Instructions

Step 1

In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.

Step 2

In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.

Step 3

Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.