| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Chocolate, Pies & past | 8 | Servings | |
INGREDIENTS
| Cross TMPJ72B | ||
| 3 | Eggs — beaten to blend | |
| 1 | c | Dark corn syrup |
| 1/2 | c | Sugar |
| 1/2 | c | Creamy peanut butter |
| 1 | ts | Vanilla extract |
| 2/3 | c | Salted peanuts |
| 1 | Unbaked 9-inch pie shell — | |
| Chilled | ||
| 1 | c | Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 400 degrees. Using electric mixer, beat first 5 ingredients until smooth, 1 to 2 minutes. Stir in peanuts. Sprinkle pie shell with chocolate chips. Pour filling over. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking until tester inserted in center of pie comes out clean, 30 to 35 minutes. Cool. Cover and refrigerate overnight. Serve at room temperature. Source: "Bon Appetit" magazine - Great Desserts - Special Edition. Posted by Dottie Cross and Reformatted by: CYGNUS, HCPM52C, Prodigy. Shared on alt. creative-cook and alt. creative-cooking by Judi M. Phelps. Internet: jphepls@shell. portal. com or juphelps@delphi. com Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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