Peanut Butter Surprise Pie
|9 inch basic rolled pie crust||1 , prepared and baked in advance|
|Milk||2 1⁄2 Cup (40 tbs)|
|Honey||1⁄4 Cup (4 tbs), warmed|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Egg yolks||4 , beaten|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Honey||2 Teaspoon, warmed|
In a saucepan, combine milk, honey, and cornstarch.
Bring to a boil over low heat, stirring constantly.
Pour a little of the hot mixture over egg yolks, then return to the milk mixture in the saucepan and cook slowly until thick, continuing to stir.
Remove from heat and add butter and vanilla.
Preheat oven to 350° F.
Combine peanut butter and honey and spread over bottom of baked pie shell.
Beat egg whites until frothy, then slowly add honey, a few drops at a time, and beat until stiff, smooth, and shiny (see Standard Procedure for Meringue).
Pour custard over peanut butter mixture in pie shell.
Cover with meringue and bake in preheated oven about 10 minutes until lightly browned.
Chill thoroughly before serving.
Serving size: Complete recipe
Calories 2476 Calories from Fat 1382
% Daily Value*
Total Fat 161 g247.4%
Saturated Fat 52.4 g262%
Trans Fat 0 g
Cholesterol 865.9 mg288.6%
Sodium 1485.7 mg61.9%
Total Carbohydrates 198 g65.9%
Dietary Fiber 11.5 g46.1%
Sugars 115.4 g
Protein 85 g169.8%
Vitamin A 43.8% Vitamin C 0.71%
Calcium 84.2% Iron 39.8%
*Based on a 2000 Calorie diet