Have you ever had an egg custard pie? If so, imagine the love child of that and the inside of a peanut butter cup. It's even better than you're imagining.
Bonus: This was the easiest, fastest pie I've ever made.
WHAT YOU NEED:
1 unbaked pie crust*
1 stick (1/2 cup) butter, melted
1/2 cup creamy peanut butter
1 1/2 cups sugar
2 tablespoons cornmeal
1 tablespoon flour
1 tablespoon white vinegar
1 tablespoon vanilla
*I used store-bought, but feel free to make your own if you're feeling ambitious.
- Preheat oven to 350 degrees. Place pie crust in 9-inch pan. Use thin strips of aluminum foil to cover edges of pie crust. Set aside.
- In a medium bowl, whisk together butter and peanut butter until smooth. Whisk in remaining ingredients until well blended.
- Pour mixture into pie crust. Bake for 25 minutes. Remove foil strips, then return to oven. Bake for another 15 minutes, or until pie is golden (center may still be a bit jiggly). Cool completely before slicing.
Recipe via Crazy for Crust