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Chocolate Peanut Pie is an EASY pie recipe. The crust is filled with peanuts, peanut butter, and chocolate, with a gooey center like a pecan pie…but BETTER.
Something totally ironic: on the day I wrote my Toffee Almond Pie post about things that Jordan (and this generation) knows nothing about, Jordan and I watched Clueless. It was (and still is) one of my favorite iconic movies. Fun fact, Alicia Silverstone grew up just a few minutes from me, and went to my rival high school, just a year or two ahead of me.
Anyway, in the course of that movie, I had more wow Jordan has no idea what … is moments. Nothing makes you feel old quite like watching a 90s movie with your tween.
The first little shock was when Cher was talking to her teacher about her grade and said, “Oh my gosh I’m so retarded!” I physically recoiled at the use of the word and promptly launched into a spiel to Jordan, who immediately said “DUH MOM” so I know I’m doing at least something right.
Then Claire pulled out her cell phone, which Jordan called a brick, rightfully so. I had to explain what a pager was (remember pagers? 07734 meant “Hello” and 143 meant “I love you”) and then, the best one: the characters were driving somewhere and pulled out a map to try and figure out where they were going. I told Jordan that’s what we did for maps before Siri and she said…wait for it…”I don’t think I’ve ever seen a paper map.”
I’m just gonna leave that there for y’all to think about.
Meanwhile, this pie. A Chocolate Peanut Pie…it’s 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 Pecan Pie and the Toffee Almond Pie from last week. Hey, when something works, why not keep trying it? (Also my motto in clothing: like a shirt? Buy it in every color.)
The filling is a pecan pie-like filling with a corn syrup, butter, and sugar base. I also added some peanut butter in there, because why not? I also added a hefty dose of chocolate chips. Again, because why not? Plus, peanut butter and peanuts makes the pie almost savory in nature, and it needed a little extra sweetness and depth from the chocolate.
I used honey roasted peanuts (I buy them from Trader Joe’s, I love those the most, especially when making peanut butter) but you can use any honey roasted brand or even just regular cocktail or dry-roasted peanuts. Basically, use what you like most, because they’re the major flavor in the pie.
I tasted the chocolate peanut pie and immediately put it into the freezer for Thanksgiving. I’m giving it the Mel Ate It tag prematurely, but I guarantee he WILL eat it. (Or, at least a bite, lol.)
If you try ONE pie recipe this holiday, try this chocolate peanut pie. You won’t be disappointed!
Chocolate Peanut Pie
- 1 pie crust for a 9” pie from scratch or a refrigerated pack of two
- 3 large eggs
- 1/3 cup sugar
- 1 cup light corn syrup
- 1/4 cup creamy peanut butter
- 1/4 cup unsalted butter melted
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 3/4 cups honey roasted or regular peanuts
- 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.
Last Updated on September 16, 2019