Double Peanut Pie Recipe
Ingredients
| Pastry for 9-inch 1-crust pie or 1/2 10- to 11-ounce package piecrust mix | ||
| Eggs | 3 | |
| Dark corn syrup | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Creamy peanut butter | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Salted peanuts | 1 Cup (16 tbs) | |
| Whipped cream for garnish | ||
Directions
1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate. Make decorative edge
2. Preheat oven to 350°F. In large bowl, with mixer at medium speed, beat eggs with corn syrup, sugar, peanut butter, and vanilla until smooth; stir in peanuts. Place pie plate on oven rack; pour peanut mixture into piecrust.
3. Bake pie 55 to 60 minutes until knife inserted 1 inch from edge of pie comes out clean. Cool on rack. Garnish with whipped cream.
2. Preheat oven to 350°F. In large bowl, with mixer at medium speed, beat eggs with corn syrup, sugar, peanut butter, and vanilla until smooth; stir in peanuts. Place pie plate on oven rack; pour peanut mixture into piecrust.
3. Bake pie 55 to 60 minutes until knife inserted 1 inch from edge of pie comes out clean. Cool on rack. Garnish with whipped cream.
Chef
