*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Pies & Pastry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        shortbread cookies -- broken up
    4      tablespoons   peanut butter
      3/4  cup           light brown sugar
      2/3  cup           dark corn syrup
    2      tablespoons   all-purpose flour
    3      large         eggs -- slightly beaten
    2      teaspoons     vanilla extract
    8      ounces        peanut butter cookies -- coarsely chopped
    1      cup           dry-roasted peanuts
 Preheat oven to 375 degrees.
 Grind the shortbread cookies in a food processor until
 finely ground. Add the peanut butter and continue to
 process until all of the cookie crumbs are moistened with
 peanut butter. Press the mixture into a 9-inch pie pan,
 forming a thicker edge near the rim. Bake in the preheated
 oven for 6 minutes. Remove pie shell and reduce oven
 temperature to 350 degrees.
 Meanwhile mix the brown sugar, corn syrup, flour, eggs and
 vanilla in a bowl just until blended. Stir in the chopped
 peanut butter cookies and the peanuts. Pour into the
 partially baked pie shell and return to the oven to bake
 for about 45 minutes, until the top is browned but the
 filling is still gooey in the center. Cool on a rack for at
 least an hour before serving.
 Per serving: 500 calories, 66 gm carbohydrates, 80 mg
 cholesterol, 435 mg sodium, 11 gm protein, 23 gm fat, 3 gm
 saturated fat
 Andrew Schloss is a cookbook author whose “One-Pot Cakes,”
 written with Ken Bookman, was published earlier this year
 by William Morrow.
 The Washington Post
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        This peanut pie studded with peanut butter cookies and
        baked in a cookie-crumb crust is like a pecan pie, only