PALMA MARIA PEANUT BUTTER PIE

Palma Maria is an Italian Restaurant owned by the Rosinola Family in Casselberry FL.

This recipe is from Dorothy Chapman's Thought you'd Never Ask Column in the Orlando Sentinel.

Dorothy created this column and was the newspaper's restaurant critic , food writer and editor for over 25 years. She wrote four books based on her Thought You'd Never Ask column, and as an owner of two of her books, I can say they are on my list of favorite cookbooks. Dorothy died December 2004.

Palma Maria Peanut Butter Pie

Though it isn't true to form, a nice fudge sauce drizzled on top is a nice touch.
2/3 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
5 1/2 cups milk
1/4 cup (1/2 stick) butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
2 (9-inch ) baked pie shells
Whipped cream

In a saucepan mix together sugar, cornstarch, and salt. Stir in the milk and bring to a boil over low heat. Cook until thickened, stir in the vanilla extract, butter and peanut butter. Let cool slightly, mix together on high speed in blender or with a plastic blade in a food processor. Pour into pie shells. Chill well.

To serve, top with fresh whipped cream.
Makes two pies.