Post by grammydebbie on Dec 30, 2021 13:30:02 GMT -6
Pastry for single crust 9" pie
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla
Optional toppings: Chopped Nutter Butter Cookies, chopped peanuts, whipped topping
Preheat oven to 350. On a lightly floured surface, roll pastry dough to a 1/8" thick circle, transfer to a 9 inch pie plate. Trim pastry and flute edge.
In a large bowl, beat corn syrup, sugar, peanut butter and salt until well blended. Beat in eggs and vanilla until smooth. Pour into pastry-lined pie plate. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent over browning.
Remove from oven, remove foil and cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Notes: I sometimes top mine with the chopped Nutter Butter cookies, but it is just as good without any topping.
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla
Optional toppings: Chopped Nutter Butter Cookies, chopped peanuts, whipped topping
Preheat oven to 350. On a lightly floured surface, roll pastry dough to a 1/8" thick circle, transfer to a 9 inch pie plate. Trim pastry and flute edge.
In a large bowl, beat corn syrup, sugar, peanut butter and salt until well blended. Beat in eggs and vanilla until smooth. Pour into pastry-lined pie plate. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent over browning.
Remove from oven, remove foil and cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Notes: I sometimes top mine with the chopped Nutter Butter cookies, but it is just as good without any topping.