Old-Fashioned Peanut Butter Pie Recipe

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Old-Fashioned Peanut Butter Pie Recipe
Old-Fashioned Peanut Butter Pie Recipe photo by Taste of Home
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Old-Fashioned Peanut Butter Pie Recipe

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My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for our generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 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
  • Optional toppings: broken Nutter Butter cookies, chopped peanuts and whipped topping

Directions

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. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into pastry-lined pie plate. 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.
Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Old-Fashioned Peanut Butter Pie in Taste of Home February/March 2015, p42

Nutritional Facts

1 piece (calculated without optional toppings): 538 calories, 22g fat (10g saturated fat), 123mg cholesterol, 379mg sodium, 82g carbohydrate (65g sugars, 1g fiber), 9g protein.

  • Pastry for single-crust pie (9 inches)
  • 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
  • Optional toppings: broken Nutter Butter cookies, chopped peanuts and whipped topping
  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. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  2. In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into pastry-lined pie plate. 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.
  3. Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Old-Fashioned Peanut Butter Pie in Taste of Home February/March 2015, p42

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LindaS_WI User ID: 7202558 255580
Reviewed Oct. 18, 2016

"Unbelievable peanut butter pie recipe! So tasty and so easy to make for dessert on a weeknight. I tried the pie crust recipe as is first and then I made another pie a few weeks later using crushed up peanut butter cookies, just like a graham cracker crust. I think I like that better! I'm sure it's not too healthy that way but it sure is delicious!"

MY REVIEW
havingfunwithmyfamily User ID: 7043692 225221
Reviewed Apr. 21, 2015

"I love the custard like taste this peanut butter pie has. Delicious. Wouldn't change a thing!"

MY REVIEW
Grammy Debbie User ID: 30612 223183
Reviewed Mar. 20, 2015

"Maw Maw you've got to make that peanut butter pie again! That's what my two grandsons, ages 7 and 3 said after I made this wonderful pie. They are big peanut butter fans and I thought they'd like this pie so I made it in honor of 3-14-15 (PI Day). I didn't have any toppings for it and that didn't matter at all to them, although I do think they would have liked it with Cool Whip. Very easy to make, keeps well (if there is any left to keep) and one I will definitely make again. I used crunchy peanut butter instead of creamy because that is what my family likes and I think it added to the texture and taste of the pie in a positive way. Thank you for sharing the recipe!"

MY REVIEW
Punkyjoe81 User ID: 3773046 220187
Reviewed Feb. 10, 2015

"My family and I really enjoyed this pie! I was able to throw it together quickly for a midweek surprise treat. We topped ours with whipped cream and chocolate sauce. I was also very happy with the crust recipe. Thanks!!"

MY REVIEW
dschultz01 User ID: 1076910 218215
Reviewed Jan. 18, 2015

"Wow! This was excellent! I didn't have any of the suggested toppings, so I topped it with chocolate sauce. That turned out to be a great choice! I highly recommend it."

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