Ingredients
2 cups powdered sugar
1 cup creamy peanut butter
2 regular pie crusts, 9 inch baked
3 egg yolks
14 cup cornstarch
23 cup sugar
14 teaspoon salt
2 cups milk
3 tablespoons butter
14 teaspoon vanilla
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Place powdered sugar and peanut butter in bowl and cut in with a pastry blender, or fork, until crumbly. Sprinkle 1/2 cup of this mixture in bottom of each pie shell evenly. In the top of a double boiler, beat egg yolks. In another bowl, combine cornstarch, sugar, and salt; add milk and mix well. Pour over egg yolks; cook until mixture thickens, the THICKER the better. Add butter and vanilla; cook and stir until butter melts. Pour 1 1/4 cups in each pie shell and spread evenly. Sprinkle remaining peanut butter mixture on tops (Divide EVENLY). Bake in preheated oven at 325 for 15 minutes. Let set for about an hour.