Old fashioned peanut butter pie is baked to perfection. It is gooey, peanut buttery and delicious. It is especially good with a drizzle of hot fudge!

Slice of gooey baked peanut butter pie on plate topped with a drizzle of hot fudge sauce.

If you have never had a baked peanut butter pie, now is the time to change that! This great recipe is completely different than the fluffy no bake peanut butter pies but every bit as delicious. You are going to love the texture and how easy it is to make too.

Surprise! Who guessed the fudge sauce would be drizzled over a peanut butter pie? Be honest, you had no idea.

Not to mention a baked peanut butter pie! This takes everything you know about peanut butter pie and turns it on its head.

slice of baked peanut butter pie with hot fudge on plate with rest of pie behind it.

bite missing off the top of a slice of peanut butter pie.

What is the Filling Like?

Rather than a light and fluffy filling full of whipped topping and air, this is an eggy denser filling that has just the right balance of caramelized top and gooey filling. Drizzle it with some fudge sauce and get ready to be delighted.

The texture reminds me a lot of a pecan pie (or roasted peanut pie!) but without the pecans. And no crunch from the nuts. Though I suppose you could use crunchy peanut butter if you want a little crunch.

Or heck, throw in a handful or two of peanuts if you want to. It’s your pie, you do you! We like the smooth texture though and it has just enough yummy peanut flavor.

The Pie Dough

If you want to go all out and make your own pie crust, make MiMi’s flaky pie crust. It is super flaky and delicious.

Nobody will care if you use a frozen pie crust though. They will be too mystified by the wonderful filling to care about where the pie crust came from.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

Besides, it can be our little secret anyway. If you flute the edge, nobody will even notice it isn’t homemade. Just do whatever feels best to you!

Fork going into the tip of a piece of peanut butter pie to get a bite.

Frequently Asked Questions

What can I top peanut butter pie with?

We think this pie is wonderful with a drizzle of hot fudge. However it would also be nice with a dollop of whipped cream or a sprinkling of chopped peanut butter cups, chopped peanuts or even crushed Nutter Butters.

Can you use crunchy peanut butter for pie filling?

Of course you can. If you don’t want a completely smooth filling, feel free to swap crunchy peanut butter for creamy.

However, it is best not to try a natural peanut butter that you have to stir before you use.

How do I store leftover pie?

Wrap loosely in plastic wrap and sore in the refrigerator for up to 4 days. Allow pie to come to room temperature before enjoying for the best flavor and texture.

4.88 from 108 ratings

Baked Peanut Butter Pie

Author: Carlee

Servings: Servings

If the idea of a gooey peanut butter pie has your attention, this old-fashioned peanut butter pie recipe is for you. It is made from simple ingredients, has big peanut butter flavor and is sure to become of your favorite sweet treats.

Prep: 10

Cook: 1

Total: 1 10

Ingredients

▢ 1 pie crust for a single-crust pie
▢ 1 cup light corn syrup
▢ ½ cup granulated sugar
▢ ½ cup creamy peanut butter
▢ ½ teaspoon salt
▢ 4 large eggs
▢ ½ teaspoon vanilla extract
▢ hot fudge sauce optional, but highly recommended

Instructions

Place pie crust dough in a deep dish pie plate and preheat the oven to 350°F
In a large bowl, mix together ½ cup granulated sugar, ½ cup creamy peanut butter, 1 cup light corn syrup and ½ teaspoon salt until well combined.
Stir in 4 large eggs and ½ teaspoon vanilla extract. You can use a mixer, but don't whip it too hard. If you create too many air bubbles they will be visible on the top of the pie.
Pour peanut butter mixture into prepared pie shell.
Bake for 60-70 minutes until the top is puffed and the middle is almost set. If the filling is browning to quickly, you may have to loosely tent with foil about half way through. Don't let the foil touch the filling, as it will remove some of the caramelized top. (Not that such a thing has ever happened to me.)
Allow to cool before serving. The top will sink as it cools. Store in the refrigerator.