Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Easy Peanut Slab Pie Recipe
a General Mills Recipe
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INGREDIENTS:
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1 box Pillsbury refrigerated pie crusts, softened as directed on box
3 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar (12.25 oz) Smucker’s caramel topping (or any brand)
1/4 cup butter, melted
2 1/2 cups coarsely chopped cocktail peanuts
(see my tips below)
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DIRECTIONS:
1: Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
2: Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
3: In large bowl, beat eggs, brown sugar, caramel topping and melted butter with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
4: Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows.
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Darlene’s Tips: You can use any nuts you want for this pie. Pecans would be awesome as would walnuts. You could even make a mixed nuts slab pie! If you prefer, you could just use the pie crusts as is and make two 8″ or 9″ pies using this recipe. Serve with whipped topping, pudding or ice cream!
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