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PEANUT BUTTER CUSTARD PIE 
Unbaked 9 inch pie shell
1 c. creamy peanut butter
1 tsp. vanilla extract
1 1/2 c. sugar
1/2 tsp. salt
2 eggs, well beaten
1 1/2 c. milk

Prepare pie shell, refrigerate until ready to fill. Preheat oven to 375 degrees. Cream peanut butter and vanilla in large bowl at low speed.

Combine sugar and salt, add gradually to peanut butter mixture, creaming after each addition until fluffy. With mixer at medium speed, add eggs gradually. At low speed, blend in milk and beat until smooth. Strain into unbaked pie shell. Bake 45 to 50 minutes or until filling is set in the center when pie is gently shaken. Makes 6 to 8 servings.

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 Rating: 4.5 / 5 - Reviews: 2
May 5, 11:46 PM
Laure (Ohio) says:
May 5, 9:54 PM
Laure (Ohio) says:

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