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Peanut Pie with Shortbread-Cookie Crust by www.country-cooking.com
8 oz Shortbread cookies; broken
-up
4 tb Peanut butter
3/4 c Light brown sugar
2/3 c Dark corn syrup
2 tb All-purpose flour
3 lg Eggs; slightly beaten
2 ts Vanilla extract
8 oz Peanut butter cookies;
-coarsely chopped
1 c Dry-roasted peanuts
Preheat oven to 375 degrees.
Grind the shortbread cookies in a food processor until finely ground. Add
the peanut butter and continue to process until all of the cookie crumbs
are moistened with peanut butter. Press the mixture into a 9-inch pie pan,
forming a thicker edge near the rim. Bake in the preheated oven for 6
minutes. Remove pie shell and reduce oven temperature to 350 degrees.
Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a
bowl just until blended. Stir in the chopped peanut butter cookies and the
peanuts. Pour into the partially baked pie shell and return to the oven to
bake for about 45 minutes, until the top is browned but the filling is
still gooey in the center. Cool on a rack for at least an hour before
serving.
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