Peanut Pie

60 minutes Prep: 45 minutes Cook: 15 minutes

477 calories per serving view nutrition facts

suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	each	pie shell (9 inch)	9 inch

Filling
1/2	cup	sugar	granulated
1/4	cup	brown sugar	firmly-packed
1/4	cup	flour, all-purpose
2	tablespoons	cornstarch
1/4	teaspoon	salt
3	cups	milk
1/2	cup	peanut butter chips
4	each	egg yolks
3	tablespoons	vegetable shortening	golden
1 1/2	teaspoons	vanilla extract
1	cup	chocolate covered peanuts	chopped

Directions

1. For crust, prepare and bake Crisco Single Crust. Cool completely. Heat oven to 350F (180C).

2. For filling, combine granulated sugar, brown sugar, flour, cornstarch and salt in saucepan. Add milk and peanut butter chips gradually.

Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat. Cook and stir 2 minutes. Remove from heat.

3. Beat egg yolks lightly in small bowl. Stir 1 cup hot mixture slowly into yolks, mixing thoroughly. Return mixture to saucepan.

Bring to a boil. Cook and stir on low heat 2 minutes. Remove from heat. Stir in butter and vanilla. Pour mixture into baked pie crust.

4. Bake at 350F (180C) for 12 minutes. Sprinkle with chocolate covered peanuts immediately.

Cool to room temperature before serving. Refrigerate leftover pie.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 262g

Amount per Serving

Calories 477 43% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 427mg	18%
Total Carbohydrate 59.0g	20%
Dietary Fiber 1.0g	2%
Sugars 36.0g
Protein 8.0g	16%

Vitamin A	7%		Vitamin C	1%
Calcium	22%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Lasagna: Page 13

Last Recipes Viewed

Recipe Bite

The Stock Market

by Mark R. Vogel

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is...

Member Review

Jimmy Dean Country Breakfast Casserole

This is great. I have served it at two separate gatherings and everyone loves it. I use 1 lb. sage sausage and one lb. hot sausage and I use french bread.