 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Pecans and peanuts are a delicious duo. Serve the pie at room temp., or better yet, slightly warmed. Ingredients:
1 unbaked pie shell, for a 9-in . pie |
3/4 cup light corn syrup |
1/2 cup creamy peanut butter |
3 eggs |
3/4 cup sugar |
1 teaspoon vanilla extract |
3/4 cup coarsley chopped pecans |
1/2 cup coarsley chopped peanuts |
Directions:
1. Heat oven to 350^F
2. Fit pastry to pie plate. Decoratively flute edge. Set aside.
3. In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
4. Bake at 350^F for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature. Slice and serve.
|
|