*  Exported from  MasterCook  *
 
                         ROSIE'S PEANUT BUTTER PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Troxel TJFM10C
      1/2  cup           Peanut butter
    1      cup           Sifted powdered sugar
    1 1/2  cups          Sugar
      1/2  cup           Cornstarch
    3 3/4  cups          Milk
    2                    Beaten eggs
      1/2  cup           Butter or margarine -- cut up
    1      tablespoon    Vanilla
    1                    Baked 9-inch piecrust (with -- edges crimped
 high)
      3/4  cup           Whipping cream
 
 In a mixing bowl, cut the peanut butter into the powdered sugar till
 crumbly.  Set aside.
 
  For the filling, in a medium or large saucepan, combine the sugar and
 cornstarch.  Add milk all at once. Cook and stir till bubbly. Cook 2
 minutes more.
 Remove from heat and gradually stir about 1 cup of the hot mixture into
 the eggs.  Return all to saucepan.
 Cook till nearly bubbly, but do not boil. Reduce the heat. Cook and stir
 the mixture for 2 minutes more.
 Stir the butter or margarine and vanilla into the mixture.
 
  Sprinkle the baked crust with half of the peanut butter mixture. Mound
 the filling on top.  Cover; chill 1 hour.
 
  In a mixing bowl, beat the whipping cream just till stiff peaks form
 (tips stand straight).  Spread whipped cream over pie. Sprinkle with
 remaining peanut mixture. Chill till serving time (at least 2 hours).
 Store leftovers in the refrigerator.  Makes 8 servings. From Rosie’s
 Diner in Rockford, MI Recipe printed in Midwest Living, April 1993
 
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