Peanut Custard Pie
|Pastry||1 (For Single Crust Pie)|
|Dark corn syrup||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Peanuts||1 Cup (16 tbs)|
|Unsweetened whipped cream||1 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
In mixing bowl beat eggs slightly with rotary beater.
Stir in the corn syrup, sugar, butter or margarine, vanilla, and salt; beat with rotary beater till smooth.
Stir in peanuts.
Place pie shell on oven rack; pour mixture into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 15 to 20 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack before serving.
Garnish pie with whipped cream.
Cover; chill to store.