Prep 10 mins
Cook 1 hr
This is my Great Grandma's recipe. She used to make all the pies for the local cafe in our small town in Indiana. This pie seems almost like she didn't have all the ingredients she needed for her usual pecan pie so she improvised. It quickly became a town favorite.
- Mix ingredients together and pour it into a deep dish pie crust.
- Bake at 350 degrees for 50 minutes to an hour.
This pie was AWESOME! My 14 yr old daughter made it for Thanksgiving and we ate it warm. It tasted exactly like warm peanut butter cookies and the filling got a crunchy crust on it that was sublime. The filling did rise up but we used a deep dish 9 inch pie plate and it wasn't over the top, although if we had used an 8 inch pie plate, there might have been some overflow. I would not change the cooking time, but I would make sure to use the biggest pie plate available.
I really want to give this five stars but can't yet. After only 35 minutes I checked and this pie had grown so much that it looked like it was going to blow the oven door off and was already very dark and cracking on the top. But I kept to the instructions and I think it was overdone after 50 minutes. But it had a great crunchy crust and all in all was delicious. For my tastes I think lite Karo syrup and maybe some honey would be a nice combo. And maybe crunchy peanut butter. I am anxious to try this again and lessen the baking time. What I did like about this pie was I always have these ingredients in the pantry and it took less than five minutes to mix together. When I tasted the filling before baking I was in heaven. It was delicious and I think these would make great cookies. Unfortunately, I am not a very experienced baker so I don't think I could convert this pie into a cookie recipe. But I am going to make this again with reduced baking time and I think then it will graduate into five stars. I will update my review then. The taste is wonderful I just think there is something wrong with the cooking directions.