Like peanuts? Peanut butter? How about this old-fashioned peanut butter pie recipe that has both, along with some insane chocolate whipped cream?
It’s Father’s Day Pie Week again here at Catz. It’s an annual tradition from our church, and I’m bringing it to you once again – and we’re starting the week off with this kind of yummilicious Old-Fashioned Peanut Butter Pie.
My husband LOVES pie and he adores peanut buttery things so I thought this pie would be pretty perfect for him – and I was right. He freaked out over it! And by freaked out, of course, I mean that he ate most of it himself.
I think I’ve mentioned in the past that I am not much of a pie person, but with each pie I make, I find myself beginning to enjoy them more and more. Yeah, you heard me right. I’m slowly becoming a pie convert.
If you are on the fence about pie, let me tell you, you need to start with this one, especially if you like peanut butter. This pie is sweet and salty and completely perfect. The pie has a kind of a gooey yet firm center that is filled with chopped roasted peanuts and a huge pile of chocolate whipped cream all folded into a flakey pie crust. And yes, I said chocolate whipped. I mean, why have regular whipped cream when you can make it chocolate…and let’s face it, chocolate and peanut butter is a marriage made in heaven. Am I right or am I right?
This pie is the perfect baked treat to serve to your husband or father on Father’s Day this Sunday. If you have a man in your life who enjoys good food, make this, because we all know the way to a man’s heart is through his stomach!
- Pastry for single-crust pie (9 inch - this is pie crust recipe I always use )
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 4 eggs
- 1/2 tsp vanilla extract
- 1/2 cup chopped roasted, unsalted peanuts
- 2 TBSP cocoa powder
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Preheat oven to 350 degrees. On a lightly floured surface, roll the pie dough to an 1/8-in.-thick circle; transfer to a 9-inch pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
- In a large bowl, beat corn syrup, sugar, peanut butter, salt, and nutmeg until blended. Beat in eggs and vanilla until smooth. Stir in gently chopped peanuts. Pour into pastry-lined pie plate.
- Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent over browning.
- Remove foil. Cool on a wire rack. (The pie will puff up while baking and then sink and/or crack while it cools.)
- In a large mixing bowl, whisk the cocoa powder and heavy cream together until soft peaks form. Beat in powdered sugar until stiff peaks form and spread over cooled pie.
- Serve or refrigerate within 2 hours. Top with an additional sprinkling of chopped peanuts if you like.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 767Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 127mgSodium: 445mgCarbohydrates: 100gFiber: 4gSugar: 71gProtein: 13g
Nutrition information isn't always accurate.