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Peanut Pie with Shortbread-Cookie Crust

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Recipe

 

Yield

servings

Prep

40 min

Cook

50 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces shortbread cookies
broken up
*
4 tablespoons peanut butter
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¾ cup brown sugar, light
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cup corn syrup, dark
2 tablespoons all-purpose flour
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3 large eggs
slightly beaten
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2 teaspoons vanilla extract
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8 ounces peanut butter cookies
*
1 cup peanuts
dry-roasted
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g shortbread cookies
broken up
*
6E+1 ml peanut butter
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177 ml brown sugar, light
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158 ml corn syrup, dark
3E+1 ml all-purpose flour
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3 large eggs
slightly beaten
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1E+1 ml vanilla extract
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231.2 ml/g peanut butter cookies
*
237 ml peanuts
dry-roasted
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 62455% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 291mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 21%
Sugars g
Protein 45g
Vitamin A 4% Vitamin C 0%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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