1 9-inch pie crust
1 cup granulated sugar
1 cup light corn syrup
¼ cup butter
¼ cup peanut butter
3 large eggs, beaten
¼ cup peanut butter whiskey
1 teaspoon vanilla extract
¾ cup mini semi-sweet chocolate chips
1 ½ cups coarsely chopped roasted peanuts
- Preheat oven to 325 degrees. Line a deep-dish pie plate with the pie crust and set aside.
- Combine sugar, corn syrup, butter and peanut butter in a saucepan and cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Remove from heat and cool slightly.
- In a large bowl, whisk together egg, whiskey and vanilla extract. Whisk a small amount of the warm sugar mixture into the egg mixture to temper the eggs. Continue to slowly the add the sugar mixture while whisking to keep the eggs from cooking. Add the chocolate chips and peanuts and stir well to mix.
- Pour mixture into the pie crust. Use foil or a pie shield to protect the crust edges. Bake for 50 – 55 minutes (removing the foil or shield for the last 15-20 minutes) until the pie is set and the top is golden.
Tip: It is ideal to make this pie a day ahead. Allow the pie to cool thoroughly then cover with plastic wrap until serving. Once cut, remaining pie should be refrigerated. Whipped cream is an excellent topping for this pie.