Peanut Pie
Yield
1 piePrep
10 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
corn syrup, dark
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
peanut butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
peanuts, salted
|
|
| 1 | x |
pie shell (9 inch)
chilled |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
corn syrup, dark
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
peanut butter
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
peanuts, salted
|
|
| 1 | x |
pie shell (9 inch)
chilled |
|
| 1 | x |
whipped cream
|
*
|
Directions
Beat eggs, corn syrup, sugar, peanut butter and vanilla until smooth and thickened, about 4 minutes.
Stir in peanuts and blend.
Roll out pastry to fit 9 inch pie pan.
Pour in filling. Bake at 400℉ (200℃). 15 minutes, then reduce heat to 350℉ (180℃). and bake until knife inserted in center comes out clean, 30 to 35 minutes.
Cool completely before serving.
Top each slice with whipped cream.
