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
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 3 egg yolks, beaten
- 1 pinch salt
- 2 1/2 cups milk
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
PREPARATION:
In a medium saucepan whisk together egg yolks, salt, and milk. Cook over low heat, stirring constantly until warm.
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.
Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour mixture into baked pastry shell. Chill before serving. Top with whipped cream if desired.