Sitting in a DRAFT FILE SINCE....... 2007!? A baked Southern Peanut Butter Pie

This afternoon I decided on a whim to look back in my files to see what I was cooking on this day but years ago.  At random I started clicking through 2008 and 2007 and oh my goodness!  I came across a ton of recipes I saved to my personal files in 2007 and they've never been tried or published...  just sitting there silently waiting for me to remember they existed!

I apparently saved this one to my files in November of 2007 and I smiled a tiny little smile because at the time, I would have lived waaaaaay up North in the frozen tundra (only dreaming of the South) and today, I DO live in the South and this is a "SOUTHERN Peanut Butter Pie" y'all!  Ha ha.  (I don't know that it's actually Southern... but it's called that.)  And the interesting thing about this recipe is that it calls for it to be baked.  The only peanut butter pies I've ever had or made are all 'ice box' style that don't use eggs or call to be cooked.  It looks similar to a pecan pie to me except it uses peanut butter and no pecans.

So just to give light to some of these poor, neglected recipes from 2007 I'm hitting the publish button... that way I can find them quick and easy in the future with my 'search' feature!


1 c corn syrup
1 c sugar
3 eggs, slightly beaten
½ t vanilla
1/3 c peanut butter
1 unbaked 9 inch pastry shell
1 c whipping cream

Combine first five ingredients, mixing until thoroughly blended. Pour into prepared pastry shell. Bake in hot oven 400° for 15 minutes. Reduce heat to moderate 350° and bake 30 to 35 minutes longer. Filling should appear slightly less set to center. Chill. Top with whipped cream.

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