How To make Peanut Pie with Shortbread Cookie Crust
8 ounces shortbread cookies -- broken up
4 tablespoons peanut butter
3/4 cup light brown sugar
2/3 cup dark corn syrup
2 tablespoons all-purpose flour
3 large eggs
slightly beaten
2 teaspoons vanilla extract
8 ounces peanut butter cookies :
coarsely chopped
1 cup dry-roasted peanuts
Preheat oven to 375 degrees.
Grind the shortbread cookies in a food processor until finely ground. Add the peanut butter and continue to process until all of the cookie crumbs are moistened with peanut butter. Press the mixture into a 9-inch pie pan, forming a thicker edge near the rim. Bake in the preheated oven for 6 minutes. Remove pie shell and reduce oven temperature to 350 degrees.
Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a bowl just until blended. Stir in the chopped peanut butter cookies and the peanuts. Pour into the partially baked pie shell and return to the oven to bake for about 45 minutes, until the top is browned but the filling is still gooey in the center. Cool on a rack for at least an hour before serving.
Per serving: 500 calories, 66 gm carbohydrates, 80 mg cholesterol, 435 mg sodium, 11 gm protein, 23 gm fat, 3 gm saturated fat
Andrew Schloss is a cookbook author whose "One-Pot Cakes," written with Ken Bookman, was published earlier this year by William Morrow.
The Washington Post
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This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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INGREDIENTS:
- All Purpose Flour 2 Cups (120g)
- Butter / Margarine 16 tablespoons
- Powdered Sugar 1/4 Cup
- Powdered Milk 1/4 Cup
- Vanilla Extract 1 teaspoon
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If you haven't already, check out our friend Avoir Chaud. He brings typically difficult recipes down to Earth. Whether you're novice or expert, there's something for everyone on Cooking with Avoir.
Also check out Freita's Ex, another great chef with lots of your favorites and surprises:
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► HELPFUL RESOURCES
Tips on using Keto Sweeteners:
Baking with Almond Flour:
► COOKBOOK
The Ultimate Guide to Keto Baking:
► PRODUCTS USED:
Good fine almond flour:
Swerve Brown:
BochaSweet:
Allulose:
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