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Old-Fashioned Peanut Butter Pie

Like peanuts? Peanut butter? How about this old-fashioned peanut butter pie recipe that has both, along with some insane chocolate whipped cream?
Course Dessert
Servings 8
Author adapted from Taste of Home


  • Pastry for single-crust pie (9 inch)
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove foil. Cool on a wire rack. (The pie will puff up while baking and then sink and/or crack while it cools.)
  5. Once the pie has cooled, beat with the whisk attachment in a large mixing bowl or KitchenAid mixer, the cocoa powder and heavy cream until soft peaks form. Beat in the powdered sugar until stiff peaks form and smooth over the top of the cooled pie.
  6. Serve or refrigerate within 2 hours. Top with an additional sprinkling of chopped peanuts if you like.