Peanut-Coconut Pie

4 eggs
1 cup corn syrup
3/4 c sugar
1 T vanilla
1 c chopped salted peanuts
1 cup flaked coconut
1 peanut butter pie crust shell (recipe below)

Beat eggs until thick and lemon colored. Gradually add corn syrup, sugar and vanilla, beating after each addition. Stir in peanuts and coconut. Pour into pie shell. Bake at 350 for one hour.

Peanut Butter Pie Crust (note this is for two crusts, whereas filling recipe is only for one pie)

2 cups flour
1 tsp salt
1/3 c shortening
1/2 cup smooth peanut butter
1/3 c ice water

Sift flour and salt into bowl. Add shortening and peanut butter. Cut into flour until texture of cornmeal. Add water and stir with fork until mixture balls up. Roll out on floured board.

Jenise (Wine Lovers' Food Discussion Group)

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