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1 1/2 C. flour 3 T. sugar 1 stick margarine 8 C. milk 2/3 C. sugar 4 eggs 8 oz. cool whip 2/3 C. corn starch 2 1/2 T. flour dash of salt 1 t. vanilla 1 1/2 C. crunchy peanut butter 3 C. powdered sugar Directions Step 1: Mix first three ingredients until crumby. Bake in 9 x 13 pan at 350 for 12 minutes. Step 2: Heat milk (reserving 1/2 C.) and sugar in 6 qt. pot until almost boiling over medium heat. Meantime in medium bowel beat eggs, add cornstarch, flour, salt and reserved milk until there are no lumps. Add slowly stirring consistently to hot milk. Bring to boil. Take off burner and add vanilla. Step 3: Mix peanut butter and powdered sugar with a fork to make crumbs. Step 4: Reserving 1/2 C. crumbs put half of remaining crumbs on cooled crust. Top with pudding, then other half of crumbs. Cover with cool whip and garnish with reserved crumbs. Chill. Back to Dessert Recipes |
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Peanut Butter Pie Dessert Recipe ~
