Peanut Butter Pie

Peanut Butter Pie

INGREDIENTS:
1 cup confectioners' sugar
1/2 cup crunchy peanut butter
1 pie shell, 9-inch, baked

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Combine peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.In a medium saucepan, blend sugar, cornstarch, and salt.

Slowly stir in scalded milk then place over medium heat. Cook, stirring constantly, until smooth. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks. Add the egg yolk mixture back to the pan, along with the butter. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour over peanut butter mixture.

Meringue:
3 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar

Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 300° oven until meringue is lightly browned. Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.Serves 8.

Chocolate Peanut Butter Mousse Pie Recipe

Chocolate Peanut Butter Mousse Pie

Ingredients:
1 cup chocolate graham cracker crumbs
1/3 cup honey-roasted peanuts, finely chopped
6 tablespoons butter or margarine, softened
1 1/2 cups whipped cream. divided
1 (14-ounce) canEagle Brand® Sweetened Condensed Milk, divided
1 1/2 cups semi-sweet chocolate chips
2 (3-ounce) packages cream cheese, softened
3/4 cup Jif® Creamy Peanut Butter

Directions:
1. In medium bowl, combine graham cracker crumbs, peanuts and butter; press mixture in bottom and up sides of 9-inch pie plate. Set aside.
2. Pour 1/2 cup whipping cream into microwave-safe bowl; microwave on HIGH (100% power) 2 minutes. Stir in 1/2 cup sweetened condensed milk and chocolate chips until smooth. Spoon mixture into prepared crust. Chill 1 hour.
3. In large bowl, beat remaining whipping cream until stiff peaks form; set aside.
4. In small bowl, beat remaining sweetened condensed milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling.
5. Freeze 4 to 6 hours or until firm. Let stand 15 minutes before serving. Garnish as desired. Store leftovers covered in freezer.