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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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I made this for a Thanksgiving dessert and everyone loved it! The pie is very rich and delicious. A must for any peanut butter fans out there! Ingredients:
1 1/4 cups graham cracker crumbs |
1/3 roasted peanuts, coarsely ground |
2 tablespoons sugar |
1/4 cup butter or 1/4 cup margarine, plus |
2 tablespoons butter or 2 tablespoons margarine, melted |
2/3 cup sugar |
1/4 teaspoon salt |
2 1/2 cups evaporated milk |
2 egg yolks, slightly beaten |
1/2 cup crunchy peanut butter |
1/2 peanut butter morsels |
1 teaspoon vanilla extract |
1/2 cup whipping cream |
1 tablespoon sifted powdered sugar |
1/4 teaspoon vanilla extract |
1 tablespoon chopped roasted peanuts (garnish) |
Directions:
1. PIE CRUST:.
2. Combine first 3 ingredients; stir well.
3. Stir in melted butter.
4. Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate.
5. Bake at 350°F for 8 minutes or until browned.
6. Let cool completely or overnight.
7. FILLING:.
8. Combine 2/3 cup sugar, cornstarch, and salt in a heavy saucepan.
9. Gradually stir in evaporated milk.
10. Cook over medium heat until mixture is thick and bubbly.
11. Gradually stir about one-fourth of hot mixture into beaten egg yolks.
12. Add to remaining hot mixture, stirring constantly.
13. Cook, stirring constantly with a wire whisk, 2 minutes or until thickened.
14. Remove from heat.
15. Stir in peanut butter, morsels, and 1 teaspoon vanilla.
16. Stir until morsels melt.
17. Pour into prepared crust.
18. Cover and chill pie several hours or until firm.
19. WHIPPED CREAM.
20. Beat whipping cream until foamy.
21. Add powdered sugar and 1/4 teaspoon vanilla, beating until soft peaks form.
22. Pipe or spoon whipped cream over shilled pie.
23. Sprinkle with 1 tablespoon chopped peanuts.
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