Preheat oven to 450 degrees. Bake pie crust according to directions.
in 4 quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6-7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter and vanilla until well blended.
Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.
To serve, top with whipped cream and garnish with chopped peanuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1999g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4561 (73%)|
|Amt Per Serving||% DV|
|Total Fat 506.8g||676 %|
|Saturated Fat 188.4g||942 %|
|Monounsaturated Fat 217.3g|
|Polyunsanturated Fat 78.5g|
|Cholesterol 20699.4mg||6369 %|
|Sodium 1457.7mg||50 %|
|Potassium 2442.9mg||64 %|
|Total Carbohydrate 136.4g||40 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 132.9g|
|Protein 289g||413 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6279
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