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Smooth, Creamy, Peanut Buttery Pie!

1 cup Domino powdered sugar
1/2 cup crunchy peanut butter
2 tsp Toll House cocoa powder
1 cup cold TrooMoo milk
1/2 cup Argo cornstarch
1 tsp Morton salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 tsp butter/margarine
3/4 cup Domino sugar
9 inch prepared Pillsbury pie crust; baked
3 cups whipped cream
To make pudding:
Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.
Heat 3 cups milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.
Place pudding in refrigerator to chill. Stir every 10 minutes.
To make crumbs:
Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).
Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream.