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Peanut Butter Pie

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  • Yield: 1 (9-inch) pie
  • Prep Time:  20 minutes
  • Bake Time: 50 to 60 minutes


  • 1 (-inch) unbaked deep dish pie crust
  • 6 tablespoons butter OR margarine
  • 1/2 cup creamy peanut butter
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 3 eggs beaten
  • 3/4 cup Karo® Dark Corn Syrup
  • 2 tablespoons bourbon whiskey
  • 1-1/2 cups salted dry roasted peanuts


  • Preheat oven to 350°F.
  • Melt butter in a large saucepan over low heat. Add peanut butter and stir until smooth. Mix in sugar and salt; continue to heat until sugars have dissolved. Remove from heat.
  • Combine eggs, corn syrup, and bourbon in a mixing bowl. Whisk 2 tablespoons of the peanut butter mixture into the eggs until thoroughly combined. Whisk the egg mixture back into the peanut butter mixture; constantly until smooth. Remove from heat and stir in peanuts.
  • Pour into unbaked pie shell. Bake for 50 to 60 minutes, until center is set. Remove and allow to cool on a wire rack.
  • Serve with a dollop of whipped cream, if desired.

Corn Syrup

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