Sunday, February 13, 2011

Peanut Custard Pie

Pastry for a Single Crust Pie
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 t vanilla
Dash salt
1 cup peanuts
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9" pie plate. Trim pastry to ½" beyond edge of pie plate. Flute edge; do not prick pastry. Bake in 450° oven for 5 minutes. Cool thoroughly on  rack.

For filling, in mixing bowl beat eggs slightly with rotary beater. Stir in corn syrup, sugar, butter, vanilla and salt; beat with rotary beater till smooth. Stir in peanuts. Place pie shell on oven rack; pour mixture into the partially baked pastry shell. To prevent over browning, cover edge of pie with foil. Bake in 350° oven for 25 minutes more or till knife inserted off center comes out clean. Cool pie on rack before serving. Garnish pie with whipped cream. Cover, chill to store. 

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