PEANUT BUTTER CREAM PIE

If you walk into any lunch cafe in the south,

even the upscale cafe's on Magnolia Street in Fort Worth,

you are going to enjoy a fabulous Peanut Butter Pie.

Some people make them extra sweet with cream cheese

and a graham cracker crust,

but our favorite is a old-fashioned cream pie

with a pastry crust topped with meringue!

This is Estelle's version of Peanut Butter Cream Pie

and I will say,

it is one of my most requested family favorites!

Peanut Butter Cream Pie

3/4 cup sugar

1/3 cup flour

1/2 t. salt

2 cups milk

3 slightly beaten egg yolks

2 T. butter

1 t. vanilla

1/2 cup peanut butter

1 9-inch baked pie shell

In a saucepan, combine the sugar, flour and salt.

Gradually stir in milk and cook over medium heat

until thickened and bubbly.

Cook for 2 minutes stirring often.

Remove from heat.

Stir a small amount of hot mixture

into beaten egg yolks.

Add peanut butter.

Pour egg yolks directly into hot mixture

and cook for two minutes.

Add butter and vanilla.

Estelle's Sweet Tip~
I add 1/4 cup of these
Peanut Butter/ Milk Chocolate Chips
to the hot cream mixture
to enhance the flavor!
Stir until melted and mixture is smooth.

The Meringue

3 egg whites

1/2 t. vanilla

1/4 t. cream of tartar

6 T. sugar

Beat egg whites with vanilla and cream of tarter.

Beat until stiff peaks form.

Spread evenly over pie

and bake for 15 minutes at 350 degrees F.

until lightly browned.

This is a winning dessert for anytime!