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!
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.
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.
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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!
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.
Baked Peanut Butter Pie
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.
Video
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Do you heat this up and eat it warm, like Pumpkin Pie?
You certainly could, that would be delicious. I’ve never warmed my pumpkin pie though, now I want to try it that way!
About how long would I bake it in mini pie shells (about 3” size, not the bite size)? I want to make individual ones instead of one large pie.
I would guess around 30 minutes, but I would start checking it a little bit earlier just to be sure.
Can this pie be frozen?
I haven’t tried it, it should freeze well. Pecan pies freeze great and the filling of this pie has a similar texture without the pecans on top.
Hello, Could this pie be left outside on a summer evening at a potluck for 3-4 hours?
The FDA says two hours for pies with eggs in them. A little longer would probably be ok if it was nice and cold to start with.
I found this recipe a couple years ago and have made this pie many times. It is delicious! Always a people pleaser!
Thank you for telling me. I am so glad you like it!
prob. a dumb question but…. do i bake the pie crust first??
Not a dumb question at all! No, you don’t have to bake the pie crust, it will bake along with the filling. I hope you love the pie!
I’m eager to make this as I never had it before but is there something else I can use instead of corn syrup?
Honey should work pretty well as a replacement.
@Ada, know it late, but wanted to share my experience. I’ve used cane syrup in place of corn syrup with no issue, using the same amount.
I made according to recipe and the filling turned out to be too much so it overflowed in the oven 🙁 it did brown at the half hour mark so I very lightly tented it with foil but alas it did in fact stick which made a big mess. I’m hoping the chocolate sauce will cover up the goopy mess…
Hmm, that’s really strange. I’m wondering if your pie dish is smaller than mine. I use a 9″ deep dish pan. Hopefully it still tastes good!
Any recipe for the chocolate fudge sauce? I’m making this pie for one of my Christmas desserts this year, I can’t wait!
You are going to love it! I use this one https://cookingwithcarlee.com/super-easy-hot-fudge-sauce/
Being a peanut butter pie purest, living about 40 miles from Wick’s, I totally disagree with the chocolate!!! Totally NOT Wick’s! Can’t wait to try the rest of the recipe to see how it compares to the real thing!
That is the beauty of making things for yourself, you get to do it however you want. For me, chocolate makes almost anything better. 😉 I hope you love the pie!