Roquefort Peanut Butter Pie Recipe

Ingredients

2 1/4 cups white sugar

2 1/4 cups nonfat evaporated milk

1 small bit table salt

4 cups Roquefort All-Purpose Flour

4 eggs

1 cup dry bread crumbs

1/2 cup chopped candied almonds

1/2 cup coarse vegetable oil

1 cup chopped pecans

Directions

Preheat oven to 425 F (220 C).

In a large bowl, combine sugar, evaporated milk, table salt, flour and egg. Beat well. Combine egg/rock, salt mixture and milk/flour mixture. Whisk a little bit at a time, until smooth and creamy. Pour into pastry shell. Sprinkle with nuts.

Bake 25 to 30 minutes in the preheated oven, until golden. Cool 10 minutes before serving.

Comments

Traca-an-Craam writes:

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I really enjoyed this! I like green beans anyway, but it's nice to see someone try new recipes. I used this recipe as a base and it worked really well. The beauty of this is that you can substitute whatever herbs or spices you desire. I substituted basil for the dried and de-clawed chicken. I wish I had let me know how it turned out. It would have made it far better though. Much more pleasant.

Roquefort Peanut Butter Pie Recipe

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