Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 61) worth the extra time Peanut Butter Lover’s Pie Prep Time: 25 Minutes Ready in: 1 Hour Servings: 10 Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 2 /2 3 /4 1 /4 1 1 1 eggs, separated cup packed brown sugar cup peanut butter cup dark corn syrup can (5 oz) evaporated milk or milk (2/3 cup) teaspoon vanilla Toppings, If desired Chocolate-flavored syrup Chopped peanuts Ice cream 1. Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. 2. 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. Spoon into crust-lined pan. 3. Bake 30 to 35 minutes or until filling is set. Serve warm or at room temperature. Drizzle with chocolate syrup; sprinkle with peanuts. Serve with ice cream. Store in refrigerator. Nutrition information per serving: 1 SeRvINg: Calories 330 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g); Cholesterol 50mg; Sodium 220mg; Total Carbohydrate 33g (Dietary Fiber 1g; Sugars 17g); Protein 8g exChaNgeS: 1/2 Starch, 11/2 Fruit, 2 Other Carbohydrate, 1 High-Fat Meat, 2 Fat Cook’s Note Fresh eggs work the best when you need to separate the yolks from the whites. The yolks of older eggs are more likely to break and get into the whites. Fresh egg whites beat up into peaks better than older egg whites. » Pillsbury Most Requested Recipes™ 61
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