sounds so good!
This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You’ll get plenty of sugar-rush from the chocolate syrup, but if you’ve got a sweet tooth, then add a little more sweetened condensed milk if you like. Adapted from Nestle Creamy Vanilla Ice Cream.
no chocolate
- natural peanut butter
- pure vanilla extract
- ⅓ c. oil
- ⅓ c. brown sugar
- wheat flour
- semi sweet chocolate chips
- cornstarch
- unsalted butter
- packed brown sugar
Before making filling, bake and set aside a single pie shell. (Graham cracker crust may be used.)
- corn starch
Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”
Note: All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency.
- Filling ingredients:
- cocoa or 1 1/2 squares of baking chocolate
- Meringue ingredients:
- egg whites
- Your favorite pie crust
From Janssen Bradshaw
- canned coconut milk
- creamy peanut butter
- cocoa powder
- sour cream
- chopped strawberries
- white chocolate chips