Peanut Pie with Shortbread-Cookie Crust

• 8 ounces shortbread cookies broken up
• 4 tablespoons peanut butter
• 3/4 cup brown sugar, light
• 23 cup corn syrup, dark
• 2 tablespoons flour, all-purpose
• 3 large eggs slightly beaten
• 2 teaspoons vanilla extract
• 8 ounces peanut butter cookies
• 1 cup peanuts dry-roasted

1. Preheat oven to 375F (190C).
2. Grind the shortbread cookies in a food processor until finely ground.
3. Add the peanut butter and continue to process until all of the cookie crumbs are moistened with peanut butter.
4. Press the mixture into a 9-inch pie pan, forming a thicker edge near the rim.
5. Bake in the preheated oven for 6 minutes.
6. Remove pie shell and reduce oven temperature to 350F (180C).
7. Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a bowl just until blended.
8. Stir in the chopped peanut butter cookies and the peanuts.
9. 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.
10. Cool on a rack for at least an hour before serving.

shortbread cookies, peanut butter, brown sugar, corn syrup, flour, eggs, vanilla, peanut butter, peanuts

Taken from recipeland.com/recipe/v/peanut-pie-shortbread-cookie-cr-5902 (may not work)