Easiest Way to Make Bob Evans Peanut Butter Pie Nutrition

Peanut Butter Pie Vii

Chocolate peanut butter pie chocolate cookie crust filled with creamy peanut butter filling and topped with chocolate whipped.

Recipe Summary Peanut Butter Pie Vii

Traditional peanut butter pie, creamy and good.

Ingredients | Bob Evans Peanut Butter Pie Nutrition

1 cup confectioners' sugar

½ cup peanut butter

⅔ cup white sugar

¼ teaspoon salt

4 tablespoons cornstarch

2 cups scalded milk

3 egg yolks, beaten

2 tablespoons butter

¼ teaspoon vanilla extract

3 egg whites

1 (9 inch) pie crust, baked

½ cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine the confectioners' sugar and the peanut butter blend until thoroughly combined and light. Spread 3/4 of this mixture across the bottom of the baked pie shell.

Combine cornstarch, 2/3 cup white sugar, salt and scalded milk. Mix well. Pour a small amount of the milk mixture over the egg yolks. Mix, then add the egg yolk mixture to the scaled milk mixture. In a saucepan over medium heat cook the egg yolk mixture until it thickens. Add the butter and the vanilla. Remove from the heat and allow to cool slightly then pour into the baked pie shell.

Beat egg whites into soft peaks add 1/2 cup of the white sugar and continue beating until glossy and stiff. Spread meringue over top of pie. Sprinkle with the remaining peanut butter and confectioners' sugar mixture

Bake at 350 degrees F (175 degrees C) until meringue is lightly browned. Allow pie to cool before serving.

Info | Bob Evans Peanut Butter Pie Nutrition

Servings: 8 Yield: 1 -9 inch pie

TAG : Peanut Butter Pie Vii

Desserts, Pies, No-Bake Pie Recipes, Peanut Butter Pie Recipes,