Today, I plan to spoil you with one of my favorite pies. Imagine digging into a creamy piece of what tastes like a liquid candy bar is what you get with my decadent peanut-chocolate pie! This terribly delicious way to indulge your sweet tooth is easy to make as well with a base of peanut butter, corn syrup and crunchy peanuts, swimming among melted semi-sweet chocolate chips. Serve this chilled delight alone or top with a fluffy cloud of whipped cream or topping for ultimate ecstasy.
Those that are reluctant about making homemade pie crust and believe it is beyond their abilities, I do hope you finally try my fool-proof oil pie crust dough. Sincerely, friends, this crust always turns out flaky and is so much cheaper than buying any prepackaged pie crust. In fact, you can use this recipe to make a pot pie, quiche, or any dessert pastry likes pies and tarts.
Trust me, if you want to impress your guests over the holidays serve them this pie and they will be singing your praises because this one is that special!
My Decadent Peanut-Chocolate Pie
1 cup of sugar
1/2 teaspoon of salt
1 cup of creamy peanut butter
1/2 cup of dark corn syrup
1 teaspoon of vanilla
1 cup of dry-roasted peanuts
1 unbaked 9-inch pie shell
1 cup of chocolate chips
2 tablespoons of butter or butter-flavored shortening
Whipped cream or your favorite whipped topping (optional)
Cream the sugar, salt, and peanut with your electric mixer until fluffy.
All you do next is to add your corn syrup, vanilla, and eggs, beating one egg in at a time until thoroughly combined.
Stir in your peanuts, butter, and chocolate chips into the mixture last and pour into your pie shell.
Cover your filled shell loosely with foil and bake in a 375-degree oven for 30 minutes.
After that half hour of baking, you take the foil off and continue baking for about ten more minutes or until the crust is golden brown.
Cool and keep refrigerated.
Top with your favorite whipped cream or whipped topping. This is entirely optional.