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Peanut Butter Cream Pie OR Coconut Cream Pie Recipe

   
 

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     Peanut Butter Cream Pie OR Coconut Cream Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
1/3 cup cornstarch
1 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half and half
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
FOR PEANUT BUTTER PIE-
 
1/2 cup creamy peanut butter
3/4 cup powdered sugar
FOR COCONUT CREAM PIE-
1 cup coconut (toasted, if desired)
TOPPING-
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
CRUST- 1 Marie Callendar's frozen pie crust, baked

Instructions
Mix cornstarch, sugar and salt in 3-quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly.
Pour a small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2-3 minutes.
Remove from heat and add butter, vanilla and, IF MAKING COCONUT CREAM PIE, 1/2 cup coconut. Pour into baked shell. Chill 3-4 hours. IF MAKING PEANUT BUTTER CREAM PIE do not add coconut. Mix together peanut butter and confectioners' sugar until crumbly. Place 1/3 of mixture in baked, cooled pie crust. Pour cream pie mixture over that. Chill 3-4 hours.
When ready to serve, make the whipped cream by beating whipping cream in a cold bowl until soft peaks form. Add powdered sugar and vanilla and continue beating until stiff peaks form. FOR PEANUT BUTTER PIE, place another 1/3 of the peanut butter mixture over chilled cream pie, then cover with whipped cream, and then sprinkle remaining 1/3 of peanut butter mixture on top. FOR COCONUT CREAM PIE, put the whipped cream on top of the chilled cream pie and sprinkle with the other 1/2 cup of toasted coconut.


Originally Submitted
9/1/2013





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