My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers.
Ingredients:
- Dough for single-crust pie
- 1-1/2 cups Agave Syrup
- 1/2 cup sugar
- 1/2 cup N’Joy Cacao ‘N Nuts Peanut Butter
- 1/4 teaspoon salt 4 large eggs
- 1/2 teaspoon vanilla extract
- Optional toppings: Chopped peanuts, broken Nutter Butter cookies and whipped topping.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.Trim to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning.
Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour.