Rosemarie's Peanut Butter Pie
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
45
Spice
35
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Flour3 cup
Sugar1 cup
Shortening2.5 cups
Milk1 tsp
Vanilla1 cup
Smooth Peanut Butter1 cup
Cream (whipped)Directions:
1
Preheat oven to 450 degrees
2
Sift together flour, salt and sugar
3
Cut in shortening until it resembles cornmeal
4
Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together
5
Shape into a ball
6
Wrap in wax paper
7
Refrigerate 1 hour
8
On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan
9
Dust top lightly with flour and line pan
10
Prick all over with fork
11
Flute edges
12
Place in freezer 15-20 minutes
13
Bake 12 to 15 minutes
14
Cool
15
Combine egg yolks, salt and milk
16
Mix well
17
Place in heavy saucepan and cook over low heat, stirring until warm
18
Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened
19
Boil 1 minute
20
Remove from heat
21
Stir in vanilla and peanut butter
22
Let cool slightly
23
Pour filling into cooled pie shell
24
Chill thoroughly
25
Garnish with whipped cream and roasted peanuts