7. A Vintage Recipe   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html   
   Over 1200 wonderful vintage recipes are listed.   
      
   Last week Carol S. requested a recipe: "I would like a recipe for a Peanut   
   Butter Cream Pie.  This is not the type that is cold or made with cream cheese   
   or whipping cream.  It is like a cooked cream pie but I can not find a recipe   
   anywhere on line that looks even similar. We used to go to an auction down in   
   Tennessee and the church women ran the lunch stand.  Every sale they all ways   
   had these pies.  It was so well liked that you had to reserve a piece if you   
   wanted it for lunch!  Please can someone help?"   
      
   We had two responses. Thank you for your submissions!   
   --   
   AMISH PEANUT BUTTER CREAM PIE   
   Ingredients --   
   3/4 cup Powdered sugar   
   1/2 cup Smooth peanut butter   
   1 cup Sugar -- divided   
   3 cups Milk -- divided   
   3 Eggs -- separated   
   6 tablespoons Cornstarch -- divided 3 tablespoons Flour   
   1/4 teaspoon Salt   
   2 tablespoons Butter   
   2 teaspoons Vanilla -- divided   
   1 Pie shell -- baked   
   1/4 teaspoon Cream of tartar   
      
   1. Beat together the powdered sugar and peanut butter until the mixture is   
   crumbly; set aside.   
   2. In a large, heavy saucepan, combine 2/3 c sugar and 2 c milk; heat to   
   scalding or until bubbles start to form on the bottom.  Do not let it boil.   
   3. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T   
   cornstarch, flour and salt.  Stire to make a paste. 4.Whisk in the remaining 1   
   c cold milk, whisking until the mixture is smooth.   
   5. Pour in some of the hot milk mixture, stirring to combine. 6. Add mixture   
   in bowl to the milk in the saucepan. Cook over medium-low heat, stirring   
   constantly, until the mixture bubbles up in the center.   
   7. Add the butter and 1 t vanilla. Remove from heat and let custard cool.   
   8. Preheat oven to 350 degrees.   
   9. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the   
   baked (and cooled) pastry shell.  Pour the cooled custard mixture over the top.   
   10. In a large mixer bowl, place the egg whites, cream of tartar and remaining   
   1 t vanilla.  Beat until stiff peaks form. 11. Gradually, while beating, add   
   the 4 T remaining sugar and 3 T remaining cornstarch.  Continue beating until   
   whites are very think and glossy.   
   12. Spread on top of pie; sprinkle the remaining peanut butter mixture on   
   top.  Bake for 1- to 15 minutes; watching carefully, or until the meringue is   
   golden brown.  Cool.   
      
   Love the newsletter!   
      
   Pam L., Paxton, IL.   
   --   
      
   Peanut Butter Cream Pie made with cream cheese   
      
   1 1/4 cups chocolate cookie crumbs   
   1/4 cup white sugar   
   1/4 cup butter   
   1 (8 ounce) package cream cheese, softened 1 cup creamy peanut butter   
   1 cup white sugar   
   1 tablespoon unsalted butter, softened 1 teaspoon vanilla extract   
   1 cup heavy whipping cream   
      
      
   1.Preheat oven to 375 degrees F (190 degrees C).   
      
   2.Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press   
   into a 9-inch pie plate.  Bake in preheated oven for 10 minutes.  Cool on wire   
   rack.   
   3.In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1   
   tablespoon butter, and vanilla until smooth.  Whip the cream, and fold into   
   the peanut butter mixture. 4.Gently spoon filing into crust. Garnish pie with   
   chocolate or cookie crumbs if desired.  Refrigerate for several hours before   
   serving.   
   Carol T.--Cullman,AL   
   --   
   *Note - the recipes are submitted by fellow Collectors Newsletter   
   readers and are not checked for accuracy or tested by the TIAS staff. Keep in   
   mind that many of these recipes were created at a time when there were no   
   worries about such things as raw eggs, for example - so modern kitchen safety   
   should prevail.   
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   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)