Ingredients:

1-1/2 cups light corn syrup

1/2 cup sugar

1/2 cup creamy peanut butter

1/4 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

2. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

3. In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended.

4. Beat in eggs and vanilla until smooth.

5. Pour into pastry-lined pieplate.

6. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning.

7. Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.)

8. Serve or refrigerate within 2 hours. Top as desired.

Bon Appetit!