1 cup Dark Karo syrup 1 cup sugar 1/2 teaspoon pure vanilla extract 3 eggs, slightly beaten 1/2 cup creamy peanut butter 1 (9 inch) pie crusts, unbaked Directions Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crus

Name: 1 cup Dark Karo syrup 1 cup sugar 1/2 teaspoon pure vanilla extract 3 eggs, slightly beaten 1/2 cup creamy peanut butter 1 (9 inch) pie crusts, unbaked Directions Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crus
Ingredients: 1 cup Dark Karo syrup; 1 cup sugar; 1/2 teaspoon pure vanilla extract; 3 eggs, slightly beaten; 1/2 cup creamy peanut butter; 1 (9 inch) pie crusts, unbaked; Directions; Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust.; Bake in a 400°F oven 15 minutes, then lower the temperature to 350°F and continue baking 30 to 35 minutes more.; The center should still be "wiggly" when removed from the oven, but it will set as the pie cools.; Allow to cool completely before serving.; Garnish with chocolate Cool Whip and drizzle of chocolate syrup for a fancier presentation.; © 2013 Scripps Networks,

INGREDIENTS

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1 cup Dark Karo syrup

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1 cup sugar

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1/2 teaspoon pure vanilla extract

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3 eggs, slightly beaten

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1/2 cup creamy peanut butter

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1 (9 inch) pie crusts, unbaked

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Directions

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Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust.

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Bake in a 400°F oven 15 minutes, then lower the temperature to 350°F and continue baking 30 to 35 minutes more.

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The center should still be "wiggly" when removed from the oven, but it will set as the pie cools.

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Allow to cool completely before serving.

•

Garnish with chocolate Cool Whip and drizzle of chocolate syrup for a fancier presentation.

•

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