Peanut Butter Fudge Pie 1978

• 1 pie shell, unbaked (9 inch)
• 4 ounces semisweet baking chocolate
• 4 tablespoons butter
• 13 cup peanut butter
• 1 12 teaspoons vanilla, exrtract
• 12 cup granulated sugar
• 2 tablespoons granulated sugar
• 3 large eggs
• 1 cup dark corn syrup
• 12 cup whole milk or 12 cup half-and-half
• 23 cup chopped unsalted peanuts
• 4 ounces semisweet chocolate candy bars, broken into pieces (Hersheys)
• 3 tablespoons peanut butter

1. Prepare a pie shell using your favourite pie crust, or a frozen premade one.
2. Trim and crimp edges, place in fridge to keep cold while making the filling.
3. Pre heat oven to 325 degrees.
4. Melt the four ounces chocolate with the butter (or margarine can be used also).
5. Place the 1/3 cup peanut butter into a bowl along with the vanilla, both amounts of sugar and eggs.
6. Beat with mixer on low speed until all combined well, and fluffy.
7. Combine the milk and corn syrup together, then beat in gradually into your egg mix.
8. Stir in the melted chocolate and chopped peanuts.
9. Pour filling into cold unbaked pie shell.
10. Dot all over with the last three tablespoons peanut butter.
11. Scattered broken candy bar pieces over top also.
12. Bake 50 minutes or until the filling is just set.
13. Could take another five or ten minutes, but check at the 50 minute mark.
14. A knife inserted into centre and comes out clean but with a little stickiness clinging to it.
15. Don't over bake.
16. Don't underbake or it will be runny.
17. Cool completely at least three hours before serving.
18. Serve with whipping cream.

pie shell, chocolate, butter, peanut butter, vanilla, sugar, sugar, eggs, corn syrup, milk, peanuts, peanut butter

Taken from www.food.com/recipe/peanut-butter-fudge-pie-1978-367909 (may not work)