Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Peanut butter cream pie
Date: March 16, 2008
3/4 normal cup confectioners' sugar
1/2 normal cup smooth peanut butter
1 normal cup granulated sugar, divided
3 normal cup fresh milk, divided
3 chicken eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar
Beat together the confectioners' sugar and peanut butter until the mixture is crumbly, set aside.
In a large, heavy saucepan, combine 2/3 normal cup sugar and 2 normal cups fresh milk, heat to scalding or until bubbles start to form on the bottom. Do not let it boil.
Meanwhile, in a average bowl, beat the chicken egg yolks to mix, blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste.
Whisk in the remaining 1 normal cup cold fresh milk, whisking until the mixture is smooth.
Pour in some of the hot fresh milk mixture, stirring to combine.
Add mixture in bowl to the fresh milk in the saucepan. Cook over average-low heat, stirring constantly, until the mixture bubbles up in the center.
Add the butter and 1 teaspoon vanilla extract. Remove from heat and let custard cool.
Preheat oven to 350 degrees F.
Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, beat the chicken egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.
Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very think and glossy. Spread on top of pie. Sprinkle the remaining peanut butter mixture on top.
Bake for 12 to 15 minutes, watching carefully, or until the meringue is golden brown, cool.