Baked Peanut Butter Pie
Yield
1 piePrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
dark karo
|
* |
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | each |
eggs
slightly beaten |
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
dark karo
|
* |
| 237 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3 | each |
eggs
slightly beaten |
|
| 118 | ml |
peanut butter
creamy |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust.
Bake in a 400℉ (200℃). oven 15 minutes, then lower the temperature to 350℉ (180℃). and continue baking 30 to 35 minutes more.
The center should look wobbly, it will set as the pie cools.
