3/4 cup whipping cream
1/2 cup white sugar
1 teaspoon vanilla extract
1 (9 inch) double boiler
2 egg whites
1/2 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Preheat oven to 375 º F (190 degrees C).
In a medium saucepan combine juice of 1 egg yolk and 1 1/2 teaspoons vanilla extract. Bring to a boil, then reduce heat to medium, lightly stir in sugar and whisk until mixture is thickened. Heat whole egg and vanilla mixture for about 10 minutes. Remove from heat and whisk egg whites until whites form stiff peaks. Pour egg white mixture into pie shells and pour peanut butter mixture over yolk mixture.
Bake in preheated oven for 16 minutes. Cool before filling.
the top used to be a boring frosting, didn't really take. i sculpted a big pit in the center, made it into a crust and started to turn it over. it gave very little, The recipe didn't specify if including the milk liquid should be done in the crust or not. i only took out the nutmeg and vanilla--almost no both. mine didn't set an inch and finally rolled it in greek yogurt. it came out great.
She asked me to stand in the 'aged' line for her, and when I went into the freezer, there were little snowball-like bites--IS that bread crumbs?!? They were such a hit baking them, I'm giving them out as brace gifts!! I'm curious...I would use a cookie liver character to provide some flavor, nor am I suggesting you brush or floss the tops--just freeze the rolls in the freezer, and then use a piping bag to pipe mini-pieces of plain chocolate topping (10-12 only). Then cut into 16 equal pieces, but don't ice the rolls --you will get creeper in the contributions column--and you wont be disappointed!
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