Peanut Butter Fudge Pie 1978

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 pie shell, unbaked (9 inch)
• 4 ounces semisweet baking chocolate
• 4 tablespoons butter
• 1/3 cup peanut butter
• 1 1/2 teaspoons vanilla, exrtract
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar
• 3 large eggs
• 1 cup dark corn syrup
• 1/2 cup whole milk or 1/2 cup half-and-half
• 2/3 cup chopped unsalted peanuts
• 4 ounces semisweet chocolate candy bars, broken into pieces (hersheys)
• 3 tablespoons peanut butter

Recipe

• 1 prepare a pie shell using your favourite pie crust, or a frozen premade one.
• 2 trim and crimp edges, place in fridge to keep cold while making the filling.
• 3 pre heat oven to 325 degrees.
• 4 melt the four ounces chocolate with the butter (or margarine can be used also).
• 5 place the 1/3 cup peanut butter into a bowl along with the vanilla, both amounts of sugar and eggs.
• 6 beat with mixer on low speed until all combined well, and fluffy.
• 7 combine the milk and corn syrup together, then beat in gradually into your egg mix.
• 8 stir in the melted chocolate and chopped peanuts.
• 9 pour filling into cold unbaked pie shell.
• 10 dot all over with the last three tablespoons peanut butter.
• 11 scattered broken candy bar pieces over top also.
• 12 bake 50 minutes or until the filling is just set. could take another five or ten minutes, but check at the 50 minute mark.
• 13 a knife inserted into centre and comes out clean but with a little stickiness clinging to it.
• 14 don't over bake.
• 15 don't underbake or it will be runny.
• 16 cool completely at least three hours before serving.
• 17 serve with whipping cream.