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“Some folks here in Virginia consider this a traditional Thanksgiving Day pie, but I eat it all year round. (grin)”

Ingredients Nutrition


  1. To prepare the Custard:
  2. Scald 1 1/2 cups of the milk in double-boiler.
  3. Combine sugar, salt, cornstarch in mixing bowl.
  4. Add remaining 1/2 cup milk to that mixture; pour into scalded milk.
  5. Cook (stirring) until thick.
  6. Slightly beat egg yolks.
  7. Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer.
  8. Remove from heat and add butter and vanilla.
  9. Custard should be pretty thick.
  10. Chill well.
  11. To prepare Peanut Butter Crumbs:
  12. Mix together confectioner's sugar and peanut butter until crumbly.
  13. Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust.
  14. Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.

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