I realize that I make a lot of peanut butter desserts.
I really think that peanut butter one of the best foods ever!!!
It’s kind of weird thing, these days–all of the peanut allergies.
I honestly did not know anyone that had a peanut allergy as a child.
So this peanut allergy thing is all new to me.
I seriously feel so sorry for anyone that is unable to enjoy the beauty that is–peanut butter.
But for those of you who can enjoy peanut butter,
I give you
***Peanut Butter Pie***
I don’t even think that I have to offer an explanation for this pie.
Only to say, it’s amazing.
Peanut Butter Pie
(adapted from Southern Living)
1 1/4 cups graham cracker crumbs
1/3 cup dry-roasted peanuts, coarsely ground
2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons butter, melted
2/3 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups evaporated milk
2 egg yolks, beaten
1/2 cup peanut butter
1/2 cup peanut butter morsels
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Combine the first three ingredients; stir in melted butter. Firmly press crumb mixture into a lightly greased 9-inch pie plate.
Bake at 350 degrees for 8 minutes or until browned. Set aside and cool.
Combine 2/3 cup granulated sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Gradually stir about one-fourth of hot mixture, stirring constantly. Cook, stirring constantly with a wire whisk, 3 minutes or until thickened. Remove from heat. Stir in peanut butter, morsels, and 1 teaspoon vanilla. Stir until morsels melt.
Pour filling into the pre-baked crust. Cover and chill the pie three hours or until firm. Store in the refrigerator.
Serve with whipped cream.