Peanut Pie with Shortbread-Cookie Crust
Yield
servingsPrep
40 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
shortbread cookies
broken up |
* |
| 4 | tablespoons |
peanut butter
|
|
| ¾ | cup |
brown sugar, light
|
*
|
| ⅔ | cup |
corn syrup, dark
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
slightly beaten |
|
| 2 | teaspoons |
vanilla extract
|
|
| 8 | ounces |
peanut butter cookies
|
* |
| 1 | cup |
peanuts
dry-roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
shortbread cookies
broken up |
* |
| 6E+1 | ml |
peanut butter
|
|
| 177 | ml |
brown sugar, light
|
*
|
| 158 | ml |
corn syrup, dark
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1E+1 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
peanut butter cookies
|
* |
| 237 | ml |
peanuts
dry-roasted |
|
Directions
Preheat oven to 375℉ (190℃).
Grind the shortbread cookies in a food processor until finely ground.
Add the peanut butter and continue to process until all of the cookie crumbs are moistened with peanut butter.
Press the mixture into a 9-inch pie pan, forming a thicker edge near the rim.
Bake in the preheated oven for 6 minutes.
Remove pie shell and reduce oven temperature to 350℉ (180℃).
Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a bowl just until blended.
Stir in the chopped peanut butter cookies and the peanuts.
Pour into the partially baked pie shell and return to the oven to bake for about 45 minutes, until the top is browned but the filling is still gooey in the center.
Cool on a rack for at least an hour before serving.
