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PEANUT BUTTER PIE

This was my Aunt Hazel’s favorite.

Ingredients

  • 3/4 Cup Sifted confectioners sugar
  • 1/2 Cup Chunky peanut butter
  • 1 9 inch Pastry shell baked
  • 1/4 Cup Cornstarch
  • 1/2 Cup plus 3 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 2 Cups Milk, scalded
  • 3 eggs (Separated)
  • 2 Tbsp Sweet butter, softened
  • 1/2 tsp Vanilla Extract

Directions

  1. Preheat oven to 325 degrees.
  2. Cut confectioners’ sugar into peanut butter until mixture is mealy. Sprinkle half of mixture in bottom of shell; reserve remainder.
  3. To make filling, combine cornstarch with 1/2 cup granulated sugar and the salt; gradually stir in milk. Beat egg yolks until pale yellow; slowly stir in milk mixture. Cook, stirring, over hot water about 7 minutes, until thick. Stir in butter and vanilla extract. Pour filling over peanut butter mixture in shell. Cool.
  4. To make meringue, beat egg whites until foamy. Gradually add remaining 3 tbsp. granulated sugar. Beat until stiff peaks form. Spread over filling. Sprinkle with reserved peanut butter mixture.
  5. Bake about 15 minutes, until light brown. Cool, then refrigerate.
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CHOCOLATE PIE

This wonderful recipe is courtesy of Becky Heitzman.

Ingredients

  • 1 9 inch pre-baked pie shell
  • 4 Cups Milk
  • 2 Cups White Sugar
  • 10 Tbsp Flour
  • 6 Tbsp Cocoa
  • 1 Pinch Salt
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 Tbsp Butter (Soft)

Directions

  1. Scald 3 cups milk in saucepan. Add sugar, flour and salt. Mix cocoa with 1 cup milk and add to mixture until it bubbles. Remove from heat and stir in butter. Pour filling into a pre-baked shell. Cool. Top with whip cream.

STRAWBERRY PIE WITH COOKIE CRUST

For crust:

1 1/2 cups flour

6 tablespoons sugar

3/4 cup lightly salted butter

Sift flour with sugar.  Cut in butter until mixture is mealy.  Press onto bottom and sides of 9 inch pie pan.  Bake 15 to 20 min at 350 degrees.

For filling:

2 boxes strawberries

1 cup crushed berries

2 1/2 tablespoons cornstarch

1 cup sugar

1 small package strawberry filling

1 cup water

Mix all ingredients except strawberries in saucepan until thick.  Set aside until cool.

Pour over strawberries in crust and chill.  Top with whipped cream.