Peanut-Butter Custard Pie
Peanut-Butter Custard Pie
1 9-inch unbaked pie shell
1 cup creamy-style peanut butter
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 teaspoon salt
2 eggs, well beaten
1 1/2 cups milk
Prepare 9-inch pie shell, using your own pastry or a mix. Preheat oven to 450F.
In large bowl of electric mixture, at low speed, cream peanut butter and vanilla. Combine sugar and salt. Gradually add to peanut butter, creaming after each addition until fluffy.
With mixer at medium speed, add eggs gradually. At a low speed, blend in milk, and beat until mixture is smooth.
Strain into unbaked pie shell. Bake 10 minutes. Reduce oven temperature to 350F, and bake 35 minutes.
Makes 6 servings.
1 9-inch unbaked pie shell
1 cup creamy-style peanut butter
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 teaspoon salt
2 eggs, well beaten
1 1/2 cups milk
Prepare 9-inch pie shell, using your own pastry or a mix. Preheat oven to 450F.
In large bowl of electric mixture, at low speed, cream peanut butter and vanilla. Combine sugar and salt. Gradually add to peanut butter, creaming after each addition until fluffy.
With mixer at medium speed, add eggs gradually. At a low speed, blend in milk, and beat until mixture is smooth.
Strain into unbaked pie shell. Bake 10 minutes. Reduce oven temperature to 350F, and bake 35 minutes.
Makes 6 servings.
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