Recipe from Family Circle
1 refrigerated rolled piecrust (from 15-ounce package)
1 cup light corn syrup
1/2 cup sugar
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, plus additional for garnish (optional)
Frozen whipped topping (such as Cool Whip), thawed (optional)
Chopped peanuts (optional)
Heat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate. Flute if desired. Refrigerate while preparing filling.
In a small bowl, lightly beat eggs with a fork. Stir in corn syrup, sugar, peanut butter and vanilla extract; mix until completely blended.
Remove piecrust from refrigerator and sprinkle with chocolate chips then pour peanut butter mixture over top. Cover edges of pie with aluminum foil.
Bake pie at 375 degrees F for 20 minutes; remove foil. Bake an additional 15 to 20 minutes more or until knife inserted near center comes out clean. Cover and chill for 2 hours. Garnish with whipped topping, remaining chocolate chips and chopped peanuts, if desired.
Per Serving: cal. (kcal) 360, Fat, total (g) 15, chol. (mg) 64, sat. fat (g) 3, carb. (g) 53, fiber (g) 1, pro. (g) 6, sodium (mg) 143, Percent Daily Values are based on a 2,000 calorie diet
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