The royal duo of

King Ben Chandler
and
Queen Michelle O'Bama

Have issued a decree for all the land:

Wee young'uns must now make supplication
to the great lords of DC to hold
...a bake sale...

In their own schoolyard!

Is nothing sacred?

Back in the olden days,
before the assault on comfort foods began,
Pattie A. Clay Hospital in Richmond
served a world class
Sunday dinner...

Some of the best fried chicken anywhere,

AND....

Peanut Butter Pie
to die for!!!!

Beautiful meringue topping,
creamy vanilla custard,
with a yummy layer of peanut butter confection
lining the crust.

Oh yeah.....Wonderful!!!!

Years of searching yielded this recipe.
It's delicious!

Peanut Butter Pie
Absolutely delicious and beautiful.
Makes a 9" pie.

Preheat oven to 350 degrees.

3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 pie shell (9 inches) baked and cooled
2/3 cup plus 3 TBSP sugar, divided
1/3 cup plus 1 TBSP cornstarch, divided
3 eggs, separated
2 1/2 cups milk
2 TBSP butter
1 teaspoon vanilla
pinch of salt
1/2 cup water

Place powdered sugar in a bowl. Cut in the peanut butter with a pastry blender, fork, or fingers until crumbly. Set aside 2 TBSP for garnish. Sprinkle remaining crumbs into the pie shell. Set aside.

In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks, milk, and salt; cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell.

In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350 degrees for 12-15 minutes or until golden brown. Allow to cool before serving. Refrigerate leftovers.

Yield: 8 servings

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