Old Fashioned Healthier Peanut Butter Custard Pie Food

OLD FASHIONED (HEALTHIER) PEANUT BUTTER CUSTARD PIE

Steps:

• In a medium size pot, whisk together the egg yolks, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about five to 10 minutes.
• Remove from heat and stir in the vanilla, cinnamon and peanut butter.
• Meanwhile, poke holes in your pie crust with a fork and bake it according to directions.
• Beat your egg whites and salt on medium high and when they start to get bubbly slowly add the sugar one tablespoon at a time while beating on high. Beat until stiff peaks form when you lift the beaters out of the egg whites.
• Pour the peanut butter custard into the baked pie shell and top with the meringue. You can peak the meringue by using the back of a spoon and lifting quickly upward.
• Bake pie until peaks on the meringue are lightly browned, about 10 minutes.
• If using cool whip instead of meringue, look the peanut butter filling cool and then top with cool whip and refrigerate. No need to bake.

PEANUT BUTTER MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
• Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
• Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
• Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

OLD-FASHIONED CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

REAL SOUTHERN PEANUT BUTTER PIE

Steps:

• Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
• Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
• Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.