Alrighty!
A challenge for myself. I’m going to {hopefully} post a week of recipes. I still have a lot I’d love to have catalogued on here and printed out and added to my three-ring binder that I started.
I’m going to shoot for this Monday through Friday {and maybe Saturday} of recipes.
I have a couple done and by challenging myself, I will carve out the time to put the posts together and schedule them or post them, as the case may be! π
First up,
Peanut Butter Pie.
The first time I remember making this pie was in my mother’s kitchen on her old cooktop. I made peanut butter pie fairly often for a few years, when my man and I were very young and were newly married, and then a little longer married and young parents. It was his favorite pie for quite a while. And then he still liked it, but time and seasons and tastes just change and it seemed like it went a spell where I didn’t make it very much.
I thought of all this recently and it sounded fun to make peanut butter pie and it had been a while since I made one and it was snowy and cold out and that kind of weather seems like baking weather and homey winter evenings and I had pie crust in the freezer which is HALF the work of making pie.
There you have it. Much more info than needed or possibly wanted. I tend to trend that way.
So, you have that. Now for the recipe.
Woops. It helps to click on the recipe outline button instead of the spell check button when wanting to insert a recipe into a blog post you’re composing.
Ingredients
- 1 baked pie shell
- 1/3 cup peanut butter
- 3/4 cup powdered sugar
- Mix together until crumbly. Sprinkle 2/3 of crumbs into the bottom of baked pie shell. Reserve remaining crumbs for top of pie.
- 1/2 cup sugar
- 1/2 cup flour
- 1/8 tsp salt
- 2 cups scalded milk
- 2 eggs
- 2 T. butter
- 1/2 tsp. vanilla
- Combine flour, sugar, and salt in a saucepan or microwave safe dish. Slowly stir in scalded milk. Cook over low to medium heat stirring constantly until thickened.* Stir a few tablespoons of the hot filling into beaten eggs. Then add egg mixture back into the rest of the filling. Cook 1-2 minutes more till thickened. Remove from heat. Blend in butter and vanilla. Pour into pie shell.
- Cool.
- Top with 8 oz Cool Whip or make meringue.
- Sprinkle remaining peanut butter crumbs on pie.
- Chill and enjoy.
- *For microwave cooking ~ cook for 2 minutes, then do the filling & eggs, add egg mixture and cook 1-2 minutes more.
Β Do you have a favorite pie? Currently? Or from years past?
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My current favorite is my moms sour cherry pie. I don’t have it very often, and I don’t think I liked it when I was younger either… but now I’m following in my dad’s footsteps and it’s my fave!
My Grandma had a really yummy sour cherry pie recipe and my Mother uses it too. I really like it, although Mother’s blueberry or apple recipes would still beat out the cherry for me personally! π
There’s something about family recipes….
Love pb pie! And I have to agree with Rachel – the cherry pie is my FAV!