Peanut Pie with Shortbread-Cookie Crust – a delicious recipe with shortbread cookies, peanut butter, brown sugar, corn syrup, flour, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F (190C).
2
Grind the shortbread cookies in a food processor until finely ground.
3
Add the peanut butter and continue to process until all of the cookie crumbs are moistened with peanut butter.
4
Press the mixture into a 9-inch pie pan, forming a thicker edge near the rim.
5
Bake in the preheated oven for 6 minutes.
6
Remove pie shell and reduce oven temperature to 350F (180C).
7
Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a bowl just until blended.
8
Stir in the chopped peanut butter cookies and the peanuts.
9
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.
10
Cool on a rack for at least an hour before serving.
960
kcal
Calories
62
g
Fat
75
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces shortbread cookies broken up, 4 tablespoons peanut butter, 3/4 cup brown sugar, light, ⅔ cup corn syrup, dark, and more.
Yes, Peanut Pie with Shortbread-Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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