Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Alley Kats, if you'll be heading to a Memorial Day potluck, any of today's recipes would make a great addition to the dessert table.
Janice Womack shares this peanut butter pie recipe, which sounds exactly like the one Mary Eddleman requested in last week's column.
Peanut Butter Cream Pie
3/4 cup sifted confectioners' sugar
1/2 cup peanut butter
1 9-inch pastry shell, baked and cooled
1/2 cup PLUS 6 tablespoons granulated sugar, divided use
3 tablespoons cornstarch
1/2 teaspoon salt
3 eggs, separated
2 1/2 cups milk
2 teaspoons vanilla
Combine confectioners' sugar and peanut butter until mixture resembles coarse crumbs. Reserve 3 tablespoons of the crumb mixture; sprinkle the remaining mixture over bottom of baked pastry shell.
In medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Slightly beat the egg yolks and combine them with the milk; stir into sugar mixture until well blended. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook and stir 1 minute longer. Remove from heat. Stir in vanilla. Cool to room temperature. Pour into the prepared pastry shell.
Heat oven to 425 degrees.
Beat egg whites at medium speed of electric mixer about 1 minute or until soft peaks form. Gradually add the 6 tablespoons sugar, about 1 tablespoon at a time, beating at high speed 4 minutes or until stiff peaks form. Spread beaten egg whites over filling, sealing to edges of pastry to prevent shrinkage during baking. Top with the reserved peanut butter crumb mixture. Bake in oven 5 minutes or until lightly browned. Cool at room temperature. Store, covered, in refrigerator.
Makes 1 pie.
Cindy Kimes shares a similar recipe.
"This recipe I use from a 1970s cookbook may be the one you're looking for. My mom has made it for years. I made it recently for an office party and it was a hit," Kimes writes.
Peanut Butter Pie
Peanut Butter crumb:
½ cup peanut butter
¾ cup confectioners' sugar
1 9-inch pastry shell, baked and cooled
Cream Filling:
¼ cup PLUS 6 tablespoons sugar, divided use
2 cups milk
3 egg yolks
Pinch of salt
2 tablespoons cornstarch
1 1/2 teaspoons all-purpose flour
1 teaspoon vanilla extract
3 egg whites
¼ teaspoon cream of tartar
Heat oven to 350 degrees.
Mix together the peanut butter and confectioners' sugar until crumbly. Pour 2/3 of the mixture into bottom of baked pie shell. Set the remaining mixture aside.
Combine the 1/4 cup sugar, milk, egg yolks, salt, cornstarch and flour in a saucepan and cook until thick; then, stirring constantly, boil one minute. Add vanilla. Pour over crumb mixture.
Beat the egg whites, cream of tartar and remaining sugar until stiff peaks form. Spoon meringue on hot filling, sealing it to edge of pastry. Top with the reserved crumb mixture.
Bake pie at 350 degrees 9 to 12 minutes, until meringue is golden brown.
Makes 1 pie.
Sandra McFalls shares this punch bowl cake recipe.
Punch Bowl Cake
2 packages yellow cake mix PLUS ingredients listed on package
2 packages of banana pudding PLUS milk as listed on package
2 large cans cherry or strawberry pie filling
2 large cans pineapple chunks, drained
2 large containers whipped topping, thawed
Chopped pecans
Prepare and bake cake mixes according to package instructions for a sheet cake.
Prepare banana puddings according to package instructions.
After making cake and letting it cool, crumble a layer of the cake on the bottom of the punch bowl. Cover with a layer of pie filling, then pudding, then pineapple, then whipped topping. Repeat until you have reached the top of the punch bowl. The last layer should be whipped topping. Garnish with chopped nuts. Cool in the refrigerator overnight.
Next week: Chocolate Peanut Butter Ooey Gooey Butter Cake.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Food on 05/20/2015