- 12
- 120 mins
Ingredients
- 1 refrigerated pie crust, softened as directed on box
- 1 cup creamy peanut butter
- 2/3 cup dark corn syrup
- 2/3 cup packed brown sugar
- 3 eggs
- 3 tablespoons butter, melted
- 1/4 cup butterscotch chips
- 1/4 cup dark chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup chopped peanuts
- 1/2 cup peanut butter chips
- 1 1/2 teaspoons shortening
Preparation
Step 1
1 Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. (If desired, add a peanut to each flute on edge of crust.)
2 In large bowl, mix filling ingredients with electric mixer on medium speed about 1 minute or until smooth. Pour mixture into unbaked crust. Top with chopped peanuts. Cover edge of crust with strips of foil.
3 Bake 10 minutes. Reduce oven temperature to 350°F. Bake about 30 minutes longer or until center is set.
4 In small microwavable bowl, microwave peanut butter chips and shortening uncovered on High 15 seconds; stir. Microwave 15 to 25 seconds longer or until mixture can be stirred smooth. Spoon into small food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle mixture over pie. Refrigerate about 1 hour or until set.
Serving Size: 1 Serving Calories730 ( Calories from Fat380), Total Fat42g (Saturated Fat12g, Trans Fat0g ), Cholesterol95mg Sodium420mg Total Carbohydrate71g (Dietary Fiber4g Sugars41g ), Protein16g