Southern Peanut-Butter Pie
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
corn syrup, dark
|
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
peanut butter
creamy style |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
peanuts
salted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
corn syrup, dark
|
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
peanut butter
creamy style |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
peanuts
salted |
|
Directions
Chill the pie crust.
Beat eggs. Add corn syrup, sugar, peanut butter and vanilla.
Beat until smooth. Stir in the peanuts. Pour filing into chilled shell and bake for 15 minutes in 400 preheated oven.
Then turn heat down to 350 and bake for 30 to 35 minutes more.
Let cool.
