Peanut Butter Meringue Cream Pie
9 inch pie shell -- baked 2 1/2 cups milk -- scalded 1/2 cup sugar 1/2 cup flour, all-purpose 1/8 teaspoon ground ginger 2 egg yolks -- beaten 1 teaspoon vanilla 1/2 cup peanut but...
Ingredients
- 9inch pie shell -- baked
- 21/2 cups milk -- scalded
- 1/2cupsugar
- 1/2cupflour, all-purpose
- 1/8teaspoonground ginger
- 2egg yolks -- beaten
- 1teaspoonvanilla
- 1/2cuppeanut butter
Directions
- 1
9 inch pie shell -- baked 2 1/2 cups milk -- scalded 1/2 cup sugar 1/2 cup flour, all-purpose 1/8 teaspoon ground ginger 2 egg yolks -- beat
- 2
cool completely
- 3
In the top of a double boiler set over simmering water, combine 1/2 cup of the hot milk with the sugar and flour
- 4
Add 1 1/2 cups of hot milk to the mixture in the double boiler and cook, stirring frequently, for 20 minutes or until thickened
- 5
Stir a small amount of the hot custard into the egg yolks
- 6
Combine the egg yolk mixture with the mixture in the double boiler
- 7
Cook for 2 minutes more
- 8
Remove the pan from the heat