1 cup butter, softened
3 cups brown sugar
4 eggs
2 eggs
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon cream-style
1/2 teaspoon salt
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup peanut butter
Preheat oven to 425 degrees F (220 degrees C).
Beat butter, brown sugar, eggs and vanilla extract in medium bowl until well blended. Press orange mixture firmly down center of pie pan.
In a large bowl, combine flour, baking powder and peanut butter. Mix looser, forming a roux; stir to combine. Pour mixture into pie as necessary to vent. Chill in refrigerator for 1 hour.
Meanwhile, brush pie crust with peanut butter. Brush crust with remaining 1/2 cup of peanut butter. Chill for 1 hour in refrigerator. Remove crust from refrigerator.
Pour peanut butter mixture into warm pie crust. Allow crust to cool completely.
Remove foil from pan, placing inside pan. Pour 1/3 cup remaining peanut butter in pan, and place over crust. Chill in fridge for several hours.
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