1/3 cup Peanut butter
3 Egg yolks — beaten
3/4 cup Confectioner’s sugar
2 tablespoons Butter or margarine
9 pastry shell — baked
Cream filling– 1 teaspoon Vanilla extract
1/3 cup Flour
1/2 cup Sugar
1/8 teaspoon Salt
2 cups Scalded milk
Meringue– 3 Egg whites
9 tablespoons Sugar
1/4 teaspoon Cream of tartar
1 teaspoon Cornstarch
The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not mix the peanut butter into the filling. Note that everything is made from scratch. This extra effort will reward you with excellent flavors. The following recipe is from the private collection of a deceased Swedish woman who with her husband, Olaf Simonsen, operated a restaurant for over 25 years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut Butter Pie. This recipe is published in the “Indian River Cuisine”.
OVEN : 350 degrees for 15-20 minutes. Blend peanut butter and confectioners sugar together as for pastry until well mixed and mealy. Spread about 2/3 of mixture over baked pie crust. Reserve remainder for top. Combine flour, sugar, and salt together; blend in scaled milk. Blend mixture into slightly beaten egg yolks. Return to double boiler and cook about 2 minutes more. Add butter and vanilla. Turn into pie shell and top with meringue. For meringue, beat egg whites until stiff enough to hold their shape. Add cream of tartar and beat until blended. Mix sugar and cornstarch and add to egg whites. Beat until very stiff. Spread on filled pie shell and sprinkle on remaining peanut butter crumbs. Bake in 350 degree oven for 15-20 minutes. Cool away from draft. JULES FRERE, IN FT PIERCE, FL