Peanut Butter Pie (4 stars)

48
Peanut Butter Pie
5/20/12

It turned out to be quite a weekend. Abby graduated from Seminary and we had a solar eclipse. Of course we didn't get to see the eclipse because we were at Seminary Graduation but we are proud of Abby. Kerry didn't think you could have peanut butter without chocolate. It must be a Reeses thing: "You got your chocolate in my peanut butter", "No you got your peanut butter on my chocolate". So this is a variation on a recipe by adding a black bottom of chocolate fudge. Natalie didn't think we had enough chocolate, maybe we should add another layer.

Close-up

Abby's Seminary Graduation Certificate

Crust: Single pre-baked buttermilk crust

Filling:

3/4 cup peanut butter

1-1/2 cups powered sugar

2 cups whole milk, divided

1 cup half-and-half

1 Tablespoon butter

3/4 cup sugar, divided

2 egg yolks

1/8 teaspoon salt

1/4 cup cornstarch

3/4 teaspoon vanilla

6 oz Smucker's fudge ice cream topping.

Layer bottom of pie crust with about 6oz fudge topping. Mix together peanut butter and powdered sugar with a pastry cutter until it resembles course corn meal. place on top of fudge layer, saving some aside to place on top of pie.

Place 1-1/2 cups milk in top of double boiler, add half and half, butter and 3/8 cup sugar. Cook until butter is melted and milk is scalded.

In a separate bowl, whisk egg yolks until broken up, add remaining sugar and whisk very well. Add to hot mixture slowly, stirring constantly. Allow to cook for 15 to 20 minutes stirring occasionally.

Mix 1/2 cup milk and cornstarch together and slowly add to the hot mixture. Sir constantly to avoid lumps forming. Stir for two minutes then every 5 minutes until mixture has cooked for 15 - 20 minutes.Add vanilla, stir well.

Pour filling over peanut butter mixture in pie shell. Sprinkle reserved peanut butter filling on top. Chill.

Finished Product

Peanut Butter Pie