*  Exported from  MasterCook II  *

                 PEANUT PIE WITH SHORTBREAD-COOKIE CRUST

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Desserts                         Pies & Pastry
                Rcrockett

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        shortbread cookies -- broken up
   4      tablespoons   peanut butter
     3/4  cup           light brown sugar
     2/3  cup           dark corn syrup
   2      tablespoons   all-purpose flour
   3      large         eggs -- slightly beaten
   2      teaspoons     vanilla extract
   8      ounces        peanut butter cookies -- coarsely chopped
   1      cup           dry-roasted peanuts


Preheat oven to 375 degrees.

Grind the shortbread cookies in a food processor until
finely ground. Add the peanut butter and continue to
process until all of the cookie crumbs are moistened with
peanut butter. Press the mixture into a 9-inch pie pan,
forming a thicker edge near the rim. Bake in the preheated
oven for 6 minutes. Remove pie shell and reduce oven
temperature to 350 degrees.

Meanwhile mix the brown sugar, corn syrup, flour, eggs and
vanilla in a bowl just until blended. Stir in the chopped
peanut butter cookies and the peanuts. Pour into the
partially baked pie shell and return to the oven to bake
for about 45 minutes, until the top is browned but the
filling is still gooey in the center. Cool on a rack for at
least an hour before serving.

Per serving: 500 calories, 66 gm carbohydrates, 80 mg
cholesterol, 435 mg sodium, 11 gm protein, 23 gm fat, 3 gm
saturated fat

Andrew Schloss is a cookbook author whose "One-Pot Cakes,"
written with Ken Bookman, was published earlier this year
by William Morrow.

The Washington Post


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NOTES : 
       This peanut pie studded with peanut butter cookies and
       baked in a cookie-crumb crust is like a pecan pie, only
       better.