peanut-butter-fudge-pie

Recipes

Peanut Butter Fudge Pie

Carol J. Hyde of Ada, OK
Recipe Name

2007 MIO Recipe Roundup Contest

1st Place Winner Dig-In Dessert Category

Filling

  • 1/3 cup Braum’s Sweet Cream Butter
  • ¼ c. cocoa
  • 1 ¼ cups Braum’s Whole Milk
  • ¾ cup Garden Club Ceamy Peanut Butter
  • 2/3 cup Griffin’s White Corn Syrup
  • 2 tsp. Griffin's Vanilla Extract
  • 1 cup sugar
  • ½ cup Shawnee Mills All-Purpose Flour
  • ¼ tsp. salt
  • 2/3 cup Oklahoma grown pecans, chopped
  • 1 pie shell, deep 9” unbaked

Topping

  • 2 tbsp. Garden Club Creamy Peanut Butter
  • 2 tbsp. Griffin’s White Corn Syrup

Instructions

Combine first 5 ingredients in medium sauce pan over medium heat. Bring to boil, cook and stir for 1 minute. Remove from heat; add vanilla.

Combine sugar, flour and salt in small bowl. Whisk into peanut butter mixture. Stir in pecans. Pour into pie shell. Place on baking sheet. Bake at 350 degrees for 45 minutes.

Combine peanut butter and syrup in small microwaveable bowl. Microwave for 15 seconds; stir till smooth. With fork, drizzle over warm pie. Cool completely before cutting.

Filed Under

  • Cakes and Pies
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