Lee Ann Miller is taking us with her to Der Dutchman in Walnut Creek. The special treat, Peanut Butter Cream pie!
February 18, 2013
Vanilla Pudding for Filling:
1/4 cup melted butter
1 quart milk
1 cup white sugar
2 oz cornstarch
1 tsp salt
1 tsp vanilla
1/2 cup powdered sugar
1/4 cup creamy peanut butter
You will also need one baked pie shell and 2 cups whipped topping
Preparing the cooked pudding for pie filling:
Beat eggs in small bowl. Set aside.
In large heavy saucepan, melt butter over low heat. Add 1 quart milk and 1 cup white sugar. Heat over low heat until steaming but not bubbling. Remove 1 cup hot milk mixture and pour into beaten eggs. Add the corn starch to the hot milk and egg mixture, a little at a time and stirring as you add the starch. When the starch is completely dissolved, pour the egg, starch, and milk mixture back into the saucepan with the rest of the milk, butter, and sugar.
Cook on low heat, stirring constantly, until pudding consistency. The mixture should bubble as you cook it, but do not cook at a rolling boil. When thickened, remove from heat and stir in vanilla.
Pour into bowl, cover with plastic wrap (so that a skin does not develop on top as it cools). Refrigerate to cool completely.
You can mix this with your hands or in a food processor or cut the peanut butter into the powdered sugar with a knife or wooden spoon. Whichever way you choose, work the two together until you have crumbs.
When pudding /pie filling is completely chilled you can assemble the pie.
1) Place the crumbs in the bottom of the baked pie crust, reserving a small amount for garnish on top.
2) Stir the chilled pudding/pie filling to make sure it is smooth and creamy. Pour over crumbs in pie crust.
3) Top with whipped topping
4) sprinkle reserved crumbs on top of whipped topping
The peanut butter flavor will be more prominent if you chill the pie for at least an hour but you can eat it immediately if you just can’t wait.
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