*  Exported from  MasterCook  *

                         Bush's Creamy Peanut Pie

Recipe By     : Ohio's Perfect Pies, Ohio Magazine, Sep 1998
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Egg yolks
   3      c             Milk
   1      ds            Salt
   1 1/2  c             Sugar
   3      tb            Peanut butter
   3      tb            Corn starch
   1                    Pie shell -- baked

Beat yolks until creamy. Boil milk in double boiler. Mix yolks,
sugar, corn starch, peanut butter, and salt, and add to boiling milk.
Cook in double boiler, stirring constantly until thick. Pour into
shell and refrigerate until chilled.

Notes:

Owner Lee Howdyshell calls the food at Bush's Restaurant the
"finest home cooking in the Valley." That statement especially applies
to the pies, which are baked fresh daily. Baker Rose McDaniel turns out
20 to 25 pies a day, six days a week. Bush's cream pies, including
coconut, creamy peanut butter and banana cream are the most
well-recieved; one slice fills up the plate and stands eight inches
tall. Several fruit varieties are also available, and special
sugar-free apple, cherry and blueberry flavors are ready to tempt the
tastebuds.


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