Pie–Peanut Butter Ella Barnett
GMZ preparation instructions
Use a prebaked frozen crust. It’s yellow wrapped package. Brand name Wick's.
Follow instructions for thawing prior to filling. Place the crust in an 8 inch pie pan to help it keep from breaking.
Ingredients:
Peanut butter
xxxx sugar
sugar
flour
Milk
3 Eggs
Vanilla
Butter Can add scant salt if wish, particularly if using unsalted butter
Mix:
1/3 C peanut butter
2/3 C xxxx sugar
Fill pie crust bottom with this mixture.
Mix well in a saucepan:
½ C sugar
1/3 C flour
Slowly add, stirring as you add
2 C milk (warmed in the microwave but not boiled)
Slow mixing prevents the flour from lumping
Cook and stir over medium heat until mixture comes to a boil. Boil one minute, stirring
constantly. Remove from heat.
Using a small bowl, put a small amount of the hot filling in the bowl. Separate the eggs, saving
the whites for meringue. Slightly beat the egg yolks and pour eggs into the hot filling in the
bowl, stirring rapidly until blended. (This technique keeps the eggs from cooking) Pour the
blended filling with the eggs back into the hot filling in the saucepan, stirring as you pour.
Return pan to heat and bring back to gentle boil and boil one minute, stirring constantly.
Remove from heat and add 2 T butter and ½ t vanilla. Pour into pie shell on top of peanut butter
mixture.
Meringue
Beat egg whites until frothy and then add teaspoon at a time, 3 to 4 tsp sugar, beating with mixer
on high until stiff peaks form. Seal onto filling in pie shell and bake at 350° until browned.