Gooey Peanut Pie

Trust us: adding crumbled bacon adds an appealing saltiness that plays off of the sweet flavors.

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Servings: 8
Prep Time: 45 mins
Total Time: 2 hrs 15 mins
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    disk pie dough, rolled out (see recipe center Perfect Pie Crust)
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    1 1/4  cups 
    lightly salted peanuts
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    1/4  cup 
    packed dark brown sugar
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    1   cup 
    light corn syrup
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    1/8  teaspoon 
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    1   teaspoon 
    vanilla extract
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    1/3  cup 
    smooth peanut butter
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    Crumbled bacon or whipped cream.

Line a 9-inch pie pan with crust, flute the edge and place in freezer until ready to fill, or at least 20 min.
Heat oven to 325 degrees F. Coarsely chop 1 cup of the peanuts. Whisk together eggs, brown sugar, corn syrup, salt, vanilla, and peanut butter. Stir in chopped peanuts and pour mixture into chilled crust. Sprinkle remaining cup whole peanuts on top.
Bake until filling is just set and crust in golden, about 50 min. Tent pie with foil after 40 min so the top doesn't overcook. Cool completely. Serve with bacon or whipped cream.
Nutrition information
Per Serving: cal. (kcal) 508, Fat, total (g) 33, chol. (mg) 76, sat. fat (g) 10, carb. (g) 46, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 16, pro. (g) 13, vit. A (IU) 340, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 317, Potassium (mg) 120, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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