Corky's Peanut Butter & Fudge Pie Recipe

If you're not signed up to bring dessert to the family or a friend's Memorial Day barbecue, text or call the host RIGHT NOW and volunteer for the assignment! The "Peanut Butter and Fudge Pie" recipe from the new Cookin' with Corky's cookbook is a surefire winner. Corky's Carol Sweeney is the sweet genius behind the decadent treat.


Thanks to our friends at Corky's for allowing us to post the recipe on the Mid-Morning blog.

CORKY'S PEANUT PUTTER & FUDGE PIE

Yields: 8 servings

 

 

Some things are just meant to be together, like BBQ and beans, or beans and slaw. Peanut butter and fudge is an obvious combination, but one with uncommonly good results.

 

 

Ingredients:

 

Nonstick cooking spray, oil or butter

2 cups sugar

1 cup all-purpose flour, plus additional for dusting

1/2 cup cocoa powder

2 sticks unsalted butter, melted

3 large eggs

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

1/4 cup creamy peanut butter

 

Preheat the over to 375 degrees Fahrenheit. Butter and flour an 8-inch pie pan.

 

Sift together the sugar, flour, and cocoa in a large mixing bowl. Add the melted butter, and mix well.

Using a mixer set on low speed, mix in the eggs and vanilla until just blended, taking care not to overbeat. Stir in the pecans. Pour half of the chocolate batter into the prepared pie pan. Spoon the peanut butter over the batter and follow with the remaining chocolate batter. Swirl the batter gently with a knife to create patterns.

 

Bake for 45-50 minutes. The pie will make its own crust.