Peanut Butter Fudge Pie 1978
Ready In: 1 hr 5 mins
Serves: 8
Yields: 1 9 inch
Ingredients
- 1 pie shell, unbaked (9 inch)
- 4 ounces semisweet baking chocolate
- 4 tablespoons butter
- 1⁄3 cup peanut butter
- 1 1⁄2 teaspoons vanilla, exrtract
- 1⁄2 cup granulated sugar
- 2 tablespoons granulated sugar
- 3 large eggs
- 1 cup dark corn syrup
- 1⁄2 cup whole milk or 1⁄2 cup half-and-half
- 2⁄3 cup chopped unsalted peanuts
- 4 ounces semisweet chocolate candy bars, broken into pieces (Hersheys)
- 3 tablespoons peanut butter
Directions
- Prepare a pie shell using your favourite pie crust, or a frozen premade one.
- Trim and crimp edges, place in fridge to keep cold while making the filling.
- Pre heat oven to 325 degrees.
- Melt the four ounces chocolate with the butter (or margarine can be used also).
- Place the 1/3 cup peanut butter into a bowl along with the vanilla, both amounts of sugar and eggs.
- Beat with mixer on low speed until all combined well, and fluffy.
- Combine the milk and corn syrup together, then beat in gradually into your egg mix.
- Stir in the melted chocolate and chopped peanuts.
- Pour filling into cold unbaked pie shell.
- Dot all over with the last three tablespoons peanut butter.
- Scattered broken candy bar pieces over top also.
- Bake 50 minutes or until the filling is just set. Could take another five or ten minutes, but check at the 50 minute mark.
- A knife inserted into centre and comes out clean but with a little stickiness clinging to it.
- Don't over bake.
- Don't underbake or it will be runny.
- Cool completely at least three hours before serving.
- Serve with whipping cream.
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