1- 1/3 cups finely crushed vanilla wafers
2 tablespoons sugar
1/2 teaspoon vanilla
1/3 cup melted butter (unsalted)
Mix all of the ingredients in a bowl until blended; pour into a 9-inch pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.
Peanut Butter Filling
3/4 cup powdered sugar
1/3 cup Jiff creamy peanut butter
3 tablespoons softened butter (unsalted)
1/4 cup chopped peanuts (save small amount for garnish)
Mix first three ingredients in a small bowl. Gently spread into the bottom of cooled pie shell and sprinkle with peanuts.
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoons Pillsbury All-Purpose Flour
1/2 teaspoon salt
3 cups milk
3 large egg yolks, lightly beaten
3/4 cup Jiff Peanut Butter
1-1/2 teaspoons vanilla extract
6 small (.55 ounces each) peanut butter cups, frozen, then chopped
Whipped topping for topping pie
In medium saucepan, over medium heat, combine sugar, cornstarch, flour and salt. Gradually stir in milk until smooth; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes.
Remove from heat. Add vanilla and peanut butter. Let cool, then fold in 5 chopped peanut butter cups. Pour into cooled pie shell.* Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.
Kitchen Ade Note: Because the pie turns out soft, I chilled the pie several hours (or overnight) before topping with whipped topping and reserved peanut cups and peanuts.
Yield: 1 (9-inch) pie.
Peninsula Clarion ©2013. All Rights Reserved.