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Add a photoServings: 8
Ingredients
- 3 c. lowfat milk
- 3/4 c. granulated sugar
- 1/4 tsp salt
- 1/4 c. cornstarch
- 1 tsp vanilla
- 2 Tbsp. margarine or possibly butter
- 1/2 c. creamy peanut butter
- Â Â prebaked 9-inch pastry shell
- Â Â whipped cream
- Â Â finely minced peanuts
Directions
- Scald lowfat milk by heating just to below boiling point, till bubbles form around edge. Sift together the sugar, salt and cornstarch into a 2-qt bowl. Then add in half the scalded lowfat milk and mix well. Blend with a wire whip.
- Pour which mix back into the remaining half of the scalded lowfat milk in a pan, stirring while continuing to cook. Add in margarine and vanilla, continuing cooking over low heat till the cornstarch no longer tastes, as the filling mix is thickened. Remove from heat and mix in the peanut butter. Mix well. Pour into a prebaked 9-inch pastry shell. Garnish with whipped cream and finely minced peanuts. Chill.
- This is absolutely fantastic, even without the whipped cream topping!
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 116 | 43% |
| Total Fat 13.54g | 17% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.52g | |
| Cholesterol 5mg | 2% |
| Sodium 234mg | 10% |
| Potassium 260mg | 7% |
| Total Carbs 31.45g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 24.75g | 17% |
| Protein 7.62g | 12% |
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