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This Peanut Pie is a super easy pie recipe: It’s like a pecan pie married peanuts and chocolate! This is a delicious twist on a classic pie recipe – if you love peanut butter you’ll love this recipe.

slice of pie on white plate with chocolate sauce underneath

Southern Peanut Pie

This pie is like a pecan pie but with peanuts and chocolate chips and peanut butter. Do I need to say anything else? Let’s get into the anatomy of this chocolate peanut pie, which is eerily similar to Chocolate Pecan Pie and my Toffee Almond Pie. Hey, when something works, why not keep trying it? Serve this pie warmed with whipped cream or ice cream on top. It is a hit and you do not want to miss out!

Important Ingredients

  • Pie Crust: Use my all butter pie crust or buy a refrigerated crust – or a frozen pie shell would work too.
  • Eggs: Eggs are super important for pies like this because they help to create that sweet custard in the center.
  • Corn Syrup: I use light corn syrup in this recipe, but you can also use dark corn syrup.
  • Peanut Butter: I love adding a bit of creamy peanut butter to the filling to give it an even more peanut buttery taste.
  • Chocolate Chips: To make this a chocolate pie – use semi-sweet chocolate chips or milk chocolate.
  • Peanuts: I used honey roasted peanuts, but you can use any honey roasted brand or even just regular roasted salted peanuts or dry-roasted peanuts. Basically, use what you like most, because they’re the major flavor in the pie.

Click to see the recipe card below for full ingredients & instructions!

How to make Peanut Pie

  • Place your pie crust in your pie dish. Chill until ready to fill.
  • Whisk eggs, corn syrup, sugar, peanut butter, salt, and melted butter in a large bowl until smooth.
  • Place chocolate chips on the bottom of the prepared crust. Place peanuts on top. (It’s important to layer it this way so the peanuts float to the top.)
  • Pour filling over the top and make sure peanuts float to the top and are coated in the mixture (to prevent burning).
slice of pie on white plate with chocolate sauce underneath

Expert Tips

  • Make sure to let this pie cool completely before serving so it can hold its shape. I like to chill it before serving, but serve it room temperature.
  • The butter in this recipe is going to be melted, so I recommend using room temperature butter because it melts better.
  • Store the pie in the refrigerator for up to 3 days. You can also freeze the pie.


Does Peanut Pie need to be refrigerated?

No but it’s best to refrigerate leftovers so they stay fresh longer.

How do you know when the pie is done baking?

Like pecan pie, this pie is done when it’s slightly puffed, golden brown, and just a tiny bit jiggly in the center. 

Can you freeze this pie? 

Freeze the entire baked and cooled pie or freeze slices, for up to 3 months.

Chocolate Peanut Pie

Chocolate Peanut Pie Recipe

4.88 from 8 votes
An EASY pie filled with peanuts, peanut butter, and chocolate with a gooey center like a pecan pie.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 8 servings
Serving Size 1 serving


  • 1 9-inch pie crust (from scratch or a refrigerated pack of two or frozen)
  • 3 large eggs
  • cup (67g) sugar
  • 1 cup (237ml) light corn syrup
  • ¼ cup (67g) creamy peanut butter
  • ¼ cup (57g) unsalted butter melted
  • ¼ teaspoon salt
  • 1 cup (170g) chocolate chips
  • 1 ¾ cups peanuts (honey roasted, salted, and/or dry-roasted)
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  • Preheat oven to 425°F.
  • Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.
  • Whisk eggs, sugar, corn syrup, melted butter, peanut butter, and salt until smooth and combined.
  • Place chocolate chips in the bottom of the prepared pie crust, then place the peanuts on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the peanuts to naturally rise to the top. (It’s important the chocolate goes in before the peanuts because it will weight the peanuts down if it goes in on top of them.)
  • Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional 50-60 minutes, or until the top is golden and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing.
  • Store leftovers in refrigerator; freeze pie for up to 2 months.

Recipe Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 71g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 273mg | Fiber: 3g | Sugar: 60g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on October 19, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I think this pie should be baked in a deep dish pie crust. A lot of the filling ran over,but luckily I had in a cookie sheet as recommended. When I cut it, the inside looked like there was no filling at all, just chocolate chips. But my husband liked it and that’s all that matters. I would definitely make it again, maybe use less chocolate chips and the deep dish crust.