Peanut Butter Pie Recipe by Ruth Paget
Serves 6
Ingredients:
-2 cups milk
-1 cup soft breadcrumbs
-1/2 cup light cream separated into two ¼ cup portions
-1/2 cup peanut butter
-1 beaten egg
-1/4 cup sugar
-1 teaspoon salt
-1 teaspoon vanilla
-1 cup whipped cream
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Scald 2 cups milk. Add 1 cup soft breadcrumbs to the milk. Let breadcrumbs and milk stand for 15 minutes.
3-Add ¼ cup cream to the peanut butter and stir. Add another ¼ cup cream to the peanut butter and beat until smooth. Add peanut butter mixture to the breadcrumb mixture and thoroughly blend.
4-Combine egg, sugar, salt, and vanilla and mix. Add egg mixture to the peanut butter-breadcrumb mixture and thoroughly blend.
5-Place batter in greased custard cups. Set custard cups in a pan of warm water with water coming up halfway on the custard cups.
6-Bake for 1 hour or until a toothpick comes out clean. Be careful when removing pan as the water is very hot.
7-Let cool on a rack. Serve with a dollop of whipped cream.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
