Chocolate Peanut Pie

Chocolate Peanut Pie requires roughly 1 hour and 30 minutes from start to finish. This side dish has 541 calories, 13g of protein, and 31g of fat per serving. This recipe serves 10 and costs 89 cents per serving. This recipe from Crazy for Crust requires chocolate chips, corn syrup, creamy peanut butter, and eggs. 272 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Vegan Chocolate Peanut Butter Swirl Mousse Pie With Chocolate Peanut Butter Agave Sauce, Chocolate Peanut Pie, and Chocolate Peanut Pie are very similar to this recipe.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425F.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. (Its 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 425F, then lower the temp to 350F 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.

 

Step by step:

1. Preheat oven to 425F.

2. Place pie crust in a 9 pie plate and decorate the edges as desired. Chill until ready to fill.

3. Whisk eggs, sugar, corn syrup, melted butter, peanut butter, and salt until smooth and combined.

4. Place chocolate chips in the bottom of the prepared pie crust, then place the peanuts on top.

5. 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. (Its important the chocolate goes in before the peanuts because it will weight the peanuts down if it goes in on top of them.)

6. 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.

7. Bake for 10 minutes at 425F, then lower the temp to 350F 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.

Nutrition Information:

covered percent of daily need

 

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