Menu
Peanut Butter Cream Pie Peanut Butter Cream Pie
Old-Fashioned Peanut Butter Cookies Old-Fashioned Peanut Butter Cookies
Peanut Butter 'n' Jelly Pie Peanut Butter 'n' Jelly Pie
Old-Fashioned Banana Cream Pie Old-Fashioned Banana Cream Pie
Peanut Butter Cup Pie Peanut Butter Cup Pie
Maple Peanut Butter Pie Maple Peanut Butter Pie
Peanut Butter Pie Peanut Butter Pie
Old-Time Buttermilk Pie Old-Time Buttermilk Pie
Easy Peanut Butter Pie Easy Peanut Butter Pie
Peanut Ice Cream Pie Peanut Ice Cream Pie
Peanut Butter Ice Cream Pie Peanut Butter Ice Cream Pie
Peanut Butter Pudding Pie Peanut Butter Pudding Pie
Old-Fashioned Chocolaty Pie Old-Fashioned Chocolaty Pie
Peanut Lover's Pie Peanut Lover's Pie
Peanut Butter Fudge Pie Peanut Butter Fudge Pie
Old-Fashioned Strawberry Pie Old-Fashioned Strawberry Pie
Peanut Butter Pies Peanut Butter Pies
Peanut Butter Meringue Pie Peanut Butter Meringue Pie
Easy Peanut Butter & Pretzel Pie Easy Peanut Butter & Pretzel Pie
Creamy Peanut Butter Pie Creamy Peanut Butter Pie

Old-Fashioned Peanut Butter Pie

9 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

8 servings

Updated: Apr. 24, 2022
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan
Old-Fashioned Peanut Butter Pie
Old-Fashioned Peanut Butter Pie Recipe photo by Taste of Home
Next Recipe

Ingredients

  • Dough for single-crust pie
  • 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: Chopped peanuts, broken Nutter Butter cookies and whipped topping

Directions

  1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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 crust. Bake until top is puffed and center is almost set, 60-70 minutes; 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.
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 and refrigerate 1 hour.

Nutrition Facts

1 piece: 538 calories, 22g fat (10g saturated fat), 123mg cholesterol, 379mg sodium, 82g carbohydrate (65g sugars, 1g fiber), 9g protein.

More from Taste of Home

Easy Peanut Butter & Pretzel Pie
Easy Peanut Butter & Pretzel Pie
Chocolate Peanut Pie
Chocolate Peanut Pie
Peanut Butter Silk Pie
Peanut Butter Silk Pie
No-Bake Peanut Butter Pie
No-Bake Peanut Butter Pie
Maple Peanut Butter Pie
Maple Peanut Butter Pie
Creamy Peanut Butter Pie
Creamy Peanut Butter Pie
Vegan Pecan Pie
Vegan Pecan Pie
The Best Pecan Pie
The Best Pecan Pie
Praline Pumpkin Pecan Pie
Praline Pumpkin Pecan Pie
Meringue-Topped Pecan Custard Pie
Meringue-Topped Pecan Custard Pie
Spiced Upside-Down Apple Pie
Spiced Upside-Down Apple Pie
Cranberry and Walnut Pie
Cranberry and Walnut Pie
Greek Honey Nut Pie
Greek Honey Nut Pie
Mixed Nut ‘n’ Fig Pie
Mixed Nut ‘n’ Fig Pie
Honey Pecan Pie
Honey Pecan Pie
Cranberry Walnut Pie
Cranberry Walnut Pie
Buttermilk Pie with Pecans
Buttermilk Pie with Pecans
Easy Bourbon Pecan Pie
Easy Bourbon Pecan Pie
Contest-Winning German Chocolate Pie
Contest-Winning German Chocolate Pie
Pecan Cream Cheese Pie
Pecan Cream Cheese Pie