Peanut Butter Cream Pie

102 E. Fifth Fowler, KS 620 646-5775

Featured on the Today Show

Peanut Butter Cream Pie
Ingredients:
1/2 cup peanut butter
1 cup powdered sugar
1 1/2 cups sugar
1/2 cup cornstarch
3 3/4 cups milk
2 eggs, beaten
1/2 cup butter, cut up
1 Tbsp. vanilla
3/4 cup whipping cream
9" baked pie crust

Cut the peanut butter into powdered sugar until crumbly. Set aside.
In large saucepan, combine sugar and cornstarch. Add milk all at once. Cook and stir until bubbly. Cook 2 minutes more. Remove from heat and gradually stir about 1 cup of hot mixture into eggs. Return to saucepan. Cook until nearly bubbly; do not boil. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir butter and vanilla into mixture. Sprinkle the baked crust with half of the peanut butter mixture. Mound filling on top. Cover; chill 1 hour. Beat whipping cream until stiff peaks. Spread over pie filling. Sprinkle with remaining peanut butter mixture. Chill at least 2 hours. Store in refrigerator.

Note: I have to add 1 to 2 Tbsp. more cornstarch to keep the filling from being too runny.

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Fifty Fabulous Recipes of the Neon 57

This cookbook contains 50 great dessert recipes. All have been served and enjoyed in the Neon 57. The recipes featured in the Kansas! magazine and more recently on the Today Show are included.

Mail the coupon below or call 620 646-5775.

Neon 57

P.O. Box 446

Fowler, KS 67844

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