Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sifted flour

  2. 1/2 teaspoon salt

  3. 2 tablespoons of sugar

  4. 1/2 cup shortening

  5. 2 1/2 to 3 tablespoons of ice cold water

  6. 3 egg yolks

  7. Pinch of salt

  8. 2 1/2 cups milk

  9. 3/4 cup sugar

  10. 1/2 cup flour

  11. 1 teaspoon vanilla

  12. 1/2 cup smooth peanut butter

  13. Baked pie shell (from above)

  14. 1 cup cream, whipped

  15. 1/2 cup peanuts, roasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees.

  2. Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal . Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour.

  3. On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan . Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool.

  4. Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly.

  5. Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts


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