Old-Fashioned Peanut Butter Pie
- Pastry for single-crust pie (9 inches)
- 1-1/2 cups light corn syrup
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- Optional toppings: broken Nutter Butter cookies, chopped peanuts and whipped topping
- Preheat oven to 350u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge.
- In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. 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 overbrowning.
- Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
pastry, light corn syrup, sugar, peanut butter, salt, eggs, vanilla, butter cookies
Taken from www.tasteofhome.com/recipes/old-fashioned-peanut-butter-pie/ (may not work)