Levie’s Peanut Butter Pie

5 Rose Acre Eggs – Aisle 1                         

2 Cups Sugar – Bulk Aisle 5

3 Tbsp Flour – Bulk Aisle 5                         

4 Tbsp Peanut Butter – Aisle 2

1 Stick Organic Valley Butter – Aisle 1             

2 ½ Cups Organic Valley Milk – Aisle 1

1 Tsp Frontier Vanilla – Aisle 2

Use 2 whole eggs and all the yolks for the pie reserving 3 whites for the meringue. Mix sugar & flour. Combine all ingredients except vanilla in double boiler.  Cook until pretty thick (about banana pudding consistency). Pour into two 9-inch pie shells and cook until it won’t shake (about 20 minutes) at 350˚ F.

Beat egg whites stiff and add vanilla extract. Put on cooked pies and return to oven to brown.

Adapted from “Our Best for the Best” Cook Book