*  Exported from  MasterCook  *
 
                          Bush’s Creamy Peanut Pie
 
 Recipe By     : “Ohio’s Perfect Pies,” Ohio Magazine, September 1998
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    egg yolks
    3      cups          milk
    1      dash          salt
    1 1/2  cups          sugar
    3      tablespoons   peanut butter
    3      tablespoons   cornstarch
    1                    pie shell -- baked
 
 Beat yolks until creamy.  Boil milk in double boiler.  Mix yolks, sugar,
 cornstarch, peanut butter and salt and add to boiling milk.  Cook in
 double boiler, stirring constantly until thick.  Pour into shell and
 refrigerate until chilled.
 
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 NOTES : Owner Lee Howdyshell calls the food at Bush’s Restaurant the
 “finest home cooking in the Valley.”  That statement espexcially applies
 to the pies, which are baked fresh daily.  Baker Rose McDaniel turns out
 20 to 25 pies a day, six days a week.  Bush’s cream pies, including
 coconut, creamy peanut butter and banana cream are the most
 well-recieved; one slice fills up the plate and stands eight inches
 tall.  Several fruit varieties are also available, and special
 sugar-free apple, cherry and blueberry flavors are ready to tempt the
 tastebuds.  “Price, quality and quantity are our goals,” explains
 Howdyshell, who charges $1.40 per slice.  Top off the house’s specialty,
 broasted chicken, with a delicious slice of fresh rhubarb or strawberry
 pie and htis fine Hocking Valley meal will be complete.  Bush’s
 Restaurant, 428 E. Front St., Logan, OH 740/385-7639

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