Ingredients25 m servings
- In a small saucepan, combine the sugar, flour, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool slightly.
- Divide mixture in half. To one portion, gently stir in peanut butter; pour into prepared crust. Gently stir chocolate into the remaining portion; pour over top. Cover and refrigerate for at least 4 hours or until set. Just before serving, garnish with whipped cream and peanuts.
ReviewsRead all reviews 3
This recipe must have an error, it did NOT work. I spent a ton of time making sure to follow it very carefully and all I got was a soupy mess! Please correct it before anyone else wastes their t...
It took about an hour and a half and I had the same result. A thick fluid, nothing that could be cut and eaten. Freezing it helped, it is tasty, but it did not work for me as written.