Chocolate Peanut Pie Recipe
An EASY pie filled with peanuts, peanut butter, and chocolate with a gooey center like a pecan pie.
Servings: 8 servings
- 1 9-inch pie crust (from scratch or a refrigerated pack of two or frozen)
- 3 large eggs
- ⅓ 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)
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.
Serving: 1serving | Calories: 534kcal | Carbohydrates: 71g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 273mg | Fiber: 3g | Sugar: 60g