Recipe by Tina Klein
Recipe from Southern Living Magazine, May 1974.
Top Review by robingracejohnson
This was a good pie. It didn't have quite enough of a distinct peanut butter flavor for my family's liking (maybe more peanut butter next time or less corn syrup/sugar), but it is still really good. I served with whipped cream on top. I think vanilla ice cream would be delicious on the side also!
- 1 cup syrup, corn
- 1 cup sugar
- 3 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1⁄2 cup smooth peanut butter or 1⁄2 cup crunchy peanut butter
- 1 pie shell, 9 unbaked
- 1 cup whipping cream, whipped