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Last year during the month of December I shared family favorite recipes from members of the PeKu Publications team. I thoroughly enjoyed learning about others’ family traditions, as did our readers. Thus, I have decided to make this an annual tradition. Over the next several weeks, I will be publishing a recipe that holds special meaning to someone in the PKP family.
We start with a recipe from the newest writer on our team, Kimberly Hays. Kimberly has been writing for PKP since July 2012 and covers a wide array of topics from health to travel to television and a few other in between. She explains why her recipe for Southern Peanut Butter Pie is special, “My family always had this pie on holidays and special occasions for as long as I can remember. It is sweet and creamy, and just a small slice with some whipped topping is perfect for after a holiday meal or to serve when you have company.”
We hope you enjoy this recipe and return next Monday for the next PKP recipe.
- 1 cup light or dark corn syrup
- 1 cup sugar
- 3 eggs, slightly beaten
- 1/2 tsp. vanilla extract
- 1/3 cup chunk-style peanut butter
- 1 unbaked pie shell
- Whipping topping
- Preheat oven to 400 degrees.
- Combine first 5 ingredients, mixing until thoroughly blended and pour into pie shell.
- Bake for 15 minutes, then reduce heat to 350 degrees and bake 30 to 35 minutes longer.
- Cool thoroughly.
- Top each slice with a dollop of whipped topping when serving.
