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Peanut Butter Lovers' Pie Recipe
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
|Eggs||2 , separated (At Room Temperature)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Evaporated milk/Milk||5 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 3206 Calories from Fat 1600
% Daily Value*
Total Fat 186 g286.2%
Saturated Fat 45.3 g226.5%
Trans Fat 9 g
Cholesterol 464.1 mg
Sodium 2345.6 mg97.7%
Total Carbohydrates 331 g110.4%
Dietary Fiber 14.4 g57.6%
Sugars 159.8 g
Protein 78 g155.4%
Vitamin A 16.3% Vitamin C 4.5%
Calcium 65.8% Iron 73.6%
*Based on a 2000 Calorie diet
Lightly spoon flour into measuring cup; level off In medium bowl, combine flour and salt Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is moist enough to hold together Shape dough into a ball.
Flatten ball; smooth edges.
On lightly floured surface, roll into 10 1/2-inch circle.
Fit evenly in 9-inch pie pan.
Do not stretch.
Turn edges under; flute.
In small bowl, beat egg whites until stiff peaks form.
In large bowl, beat egg yolks and brown sugar until mixture is light in color and thickened.
Blend in peanut butter and corn syrup.
Gradually beat in milk and vanilla.
Fold egg whites into peanut butter mixture.
Pour into pastry-lined pan.
Bake at 350°F. for 30 to 35 minutes or until filling is set Serve wedges of pie warm or at room temperature topped with Hot Fudge Sauce.
Store in refrigerator