Peanut Butter Pie

Things have getting busy in my army life (in the best way!) and that's why posting has not been happening. I have somewhat of a day off and one of my goals is to get this post posted! A couple of weeks ago, more like a month ago, I was invited out for Friday night dinner and was asked to bring dessert. Her criteria were gooey, cinnamoney and fruity. Well, I took gooey and ran with it! I did some research and came across this recipe for Peanut Butter Pie in Patty Pinner's Sweety Pies. After confirming that no one was allergic to peanuts and that peanut butter was an acceptable choice, I made my shopping list. This pie comes together really easily, you just stir a bunch of things together. I decided to add some chocolate to the bottom to cut the sweetness. Next time, I need to use chocolate chips or chop the chocolate because the blocks didnt melt. I must say, this pie is GOOEY. And decadent and delicious. Cut small wedges to prevent from sugar-shock. Whipped cream is also necessary to cut the sweetness a bit. I didn't flavor it at all. As far as the gooey factor, I guess I must not have baked it long enough. Be sure to bake for the full length of time- covering with foil as necessary to prevent over browning.

Peanut Butter Pie
slightly adapted from Sweety Pies

1 recipe for your favorite pie crust, rolled and fitted into a pie plate
handful chocolate chips or chunks
1 cup chunky peanut butter
1 tsp vanilla
1/4 tsp salt
2 tbsp butter or margarine, melted
3 eggs
1 cup dark corn syrup
2/3 cup sugar
whipped cream, for garnish

Preheat your oven to 375 degrees. Chill the pie shell until ready to bake.

Scatter the chocolate chips or chunks over the pastry. Set aside. In a large bowl, beat together peanut butter, vanilla. salt and melted margarine until well blended. In another bowl, beat the eggs, corn syrup and sugar together. Fold in the peanut butter mixture.

Pour into the pie shell.

Bake until golden brown, 40-50 minutes. The pie will deflate upon cooling.

Garnish with whipped cream.