Peanut Butter Pie II

"This is a peanut butter pie using chunky peanut butter. Make a Basic Flaky Pie Crust to bake it in, and serve with caramel cream."
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servings 525 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
  2. In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
  3. Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
  4. To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.


Read all reviews 4
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i LOVE IT.IT was great,thanks alot.

This recipe was much appreciated by my Bible Study friends! The low(ish) amount of butter in the recipe left me enough to make my own crust. I used Golden Syrup instead of corn syrup and it ta...

this was a very easy an good recipe! thaks for summinting it!!!

This is a great, easy peanut butter pie! I needed a recipe without cream cheese so I tried this. I wanted to make with ingredients on hand, so I substituted creamy peanut butter and 1/2 cup pur...

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