Pastry for single-crust pie (9 inches)
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs, room temperature
1/2 teaspoon vanilla extract
Optional toppings: broken Nutter Butter cookies, chopped peanuts and whipped topping
1Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge.
2In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60 to 70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning.
3Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Prep: 20 min. Bake: 1 hour
Makes 8 servings
1 piece (calculated without optional toppings): 538 calories, 22g fat (10g saturated fat), 123mg cholesterol, 379mg sodium, 82g carbohydrate (65g sugars, 1g fiber), 9g protein.