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Peanut Butter Pie

1 refrigerated pie crust
2 eggs, separated
1/2 cup firmly packed brown sugar
3/4 cup peanut butter
1/4 cup dark corn syrup
1 can evaporated milk or milk (5-oz)
1 tsp vanilla

Prepare pie crust as directed on package for one-crust filled pie
using a 9-inch pie pan.

Beat egg whites in small bowl until stiff peaks form. Set aside.

In large bowl, combine egg yolks and brown sugar; beat until mixture
is light in color and thickened. Add peanut butter and corn syrup;
blend well. Gradually beat in milk and vanilla. Fold egg whites into
peanut butter mixture. Pour into pie crust-lined pan.

Bake at 350 degrees for 30-35 minutes or until filling is set. Serve
warm or at room temperature. Store in refrigerator.

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