Peanut Butter Pie II

A very chunky peanut butter batter is whipped up with corn syrup, eggs, sugar, butter, vanilla and chunky peanut butter. The filling is poured into a prepared pie crust, baked, chilled, and topped with a fabulous caramel cream sauce.

• Calories: 525 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 eggs
• 1 cup dark corn syrup
• 1 cup crunchy peanut butter
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter, melted
• 2 tablespoons dark brown sugar

Recipe Instructions

Step 1

Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.

Step 2

In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.

Step 3

Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.

Step 4

To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.