Chocolate Peanut Butter Pie
- 1 of 4 Heat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate. Flute if desired. Refrigerate while preparing filling.
- 2 of 4 In a small bowl, lightly beat eggs with a fork. Stir in corn syrup, sugar, peanut butter and vanilla extract; mix until completely blended.
- 3 of 4 Remove piecrust from refrigerator and sprinkle with chocolate chips then pour peanut butter mixture over top. Cover edges of pie with aluminum foil.
- 4 of 4 Bake pie at 375 degrees F for 20 minutes; remove foil. Bake an additional 15 to 20 minutes more or until knife inserted near center comes out clean. Cover and chill for 2 hours. Garnish with whipped topping, remaining chocolate chips and chopped peanuts, if desired.
Servings Per Recipe: 10
Per Serving: 6 g pro., 360 kcal cal., 53 g carb., 1 g fiber, 143 mg sodium, 64 mg chol., 15 g Fat, total, 3 g sat. fat