Fudge Pie with Peanut Butter Cookie Crust
By MarieR
One great combination- - -
Chocolate and peanut butter are two native American treats. Chocolate was treasured by the Aztecs; Hern-ando Cortes brought it to the Old World after conquering Mexico in the 16th century. And peanuts, which originated in South America, were exported to North America from Africa. During the late 19th century, people began grinding them into a paste to make a tasty spread.
- 1
Ingredients
- Yield: 1 (9-inch) pie
- 2 cups finely crushed Nutter Butter cookies
- 1 cup crushed roasted salted peanuts
- 1/2 cup plus 5 tablespoons melted butter, divided
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons natural unsweetened cocoa powder
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 1 tablespoon light corn syrup
- Garnish: chopped peanuts
Preparation
Step 1
1. Preheat oven to 325°.
2. In a medium bowl, combine cookies, peanuts, and 5 tablespoons melted butter, mixing well. Press into bottom and up sides of a 9-inch pie plate.
3. Bake until lightly golden, approximately 10 minutes. Let cool for
20 minutes.
4. In a large bowl, combine sugars, flour, and cocoa powder, mixing well. Add remaining 1/2 cup melted butter, eggs, and vanilla, mixing well. Pour into baked pie crust.
5. Bake until center of pie is set, 25 to 30 minutes. Let cool completely on a wire rack.
6. In a small bowl, combine peanut butter and corn syrup. Microwave until soft, 20 to 30 seconds, stirring to combine. Drizzle over cooled pie. Sprinkle with chopped peanuts, if desired.