Miranda’s Peanut Butter Pie
Active time 35 minutes
Total time 40 minutes plus chilling
Makes 10 servings
1 9-in. refrigerated ready-to-use piecrust
¾ c. sugar
⅓ c. cornstarch
1 tsp. salt
4 c. whole milk
4 lg. egg yolks, lightly beaten
¾ c. peanut butter (preferably crunchy)
3 Tbsp. butter, at room temperature
1 Tbsp. vanilla extract
Freshly whipped sweetened heavy cream, for serving
Chopped peanuts, for garnish
1. Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.
2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.
3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.
4. To serve, top with whipped cream and garnish with chopped peanuts.
Each Serving (PIE ONLY) About 400 calories, 10 g protein, 39 g carbohydrate, 24 g total fat (9 g saturated), 2 g fiber, 97 mg cholesterol, 480 mg sodium.
This story originally appeared in the November 2012 issue of Good Housekeeping.
Miranda’s Mama’s Meatloaf
MAKES 10 servings
ACTIVE TIME 25 min.
TOTAL TIME 2 hr.
2 lb lean ground beef
1 lb ground pork sausage
18 saltine crackers, crushed
½ green bell pepper, diced
½ onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp Worcestershire sauce
1 tsp yellow mustard
½ cup firmly packed brown sugar, divided
½ cup ketchup
Preheat oven to 350°F. Combine first 8 ingredients and ¼ cup brown sugar in a medium bowl just until blended.
Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf. Bake at 350° for 1 hour.
Remove from oven and drain. Stir together ketchup and remaining ¼ cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°F.
Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.
Makes 10 servings.
ABOUT THE AUTHOR
Reprinted with permission from the new cookbook by Southern Living and CMT, Country Music’s Greatest Eats (Oxmoor House, 2014).
© 2016 AMG/Parade
Tasty Cocktail “Randarita”
1 shot (1 oz.) vodka
1 bottle (16 oz.) water
1 pkt Crystal Light on the Go Raspberry Lemonade Mix
1 splash diet carbonated lemon-lime soda
Randarita Mixing Directions:
In a 12-oz. glass, add ice and vodka. Take the bottle of water and add 1 packet of Crystal Light Raspberry Lemonade and shake it up to mix. Pour half of the Crystal Light into the glass, leaving 1-inch of space. Add a splash of soda and a straw!
Crystal Light is sponsoring Lambert’s 30-city Platinum Tour.
Miranda Lambert’s Corn Casserole
1 (14.75 ounce) can creamed corn
1 (11.25 ounce) can corn (don’t drain)
1 cup macaroni (uncooked)
1/2 cup butter
8 ounces cubed processed cheese (Velveeta) or shredded cheddar cheese
Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover. Bake at 350°F for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.
Lambert Family Cherry Salad
According to Miranda, this easy and delicious dessert is a family favorite at every holiday event.
1 carton of Cool Whip
1 can Eagle Brand milk
1 can cherry pie filling
1 can crushed pineapple
Mix all ingredients together and chill.