Paula Deens Smooth Peanut Butter Pie Recipe 415

Steps:

• Preheat oven to 325. Make pie filling. In a heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolk. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into prepared pie crust. Make meringue. Separate the eggs and let the egg whites come to room temperature, about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea foam on the beach. Add cream of tartar to the egg whites. Keep beating until the egg white reach soft peaks when you lift the mixer out of the found Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.

Steps:

• Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
• Slowly add the milk, blending well.
• Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
• Sprinkle with peanuts.