Southern Peanut Butter Pie

Southern Peanut Butter Pie

"Yes, it is gloriously Southern -- as I am, and a family favorite! It's made with dark corn syrup, peanut butter and whole peanuts and looks like pumpkin pie, but don't be fooled! This pie is simple and delicious for those who like peanut butter. It is a great recipe to serve guests as it is an unexpected taste treat! Serve with whipped topping or ice cream if desired."
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Ingredients

45 m servings 492 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 550 mg
  • 22%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine sugar, salt, corn syrup, peanut butter and eggs with electric mixer. Stir in peanuts by hand. Pour filling into pie crust.
  3. Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. (Center of filling may be slightly soft but will become firm as pie cools.)

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

Loved it! It was very good. I made per instructions this time, but may substitute the corn syrup for molasses next time. For those who said the filling never set- this is a custard pie, like pum...

Most helpful critical review

Tasty but did not set. I may have underbaked, but the crust was brown, and filling was quite liquid (syrupy). After sitting overnight it would come out in a nice slice without leaking, but the...

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Loved it! It was very good. I made per instructions this time, but may substitute the corn syrup for molasses next time. For those who said the filling never set- this is a custard pie, like pum...

Tasty but did not set. I may have underbaked, but the crust was brown, and filling was quite liquid (syrupy). After sitting overnight it would come out in a nice slice without leaking, but the...

I wanted to use the 8 Keebler mini graham cracker shells I had on hand for this. After reading some reviews complaining about the pies being runny, I changed the ingredients to: 1/2 cup Splenda;...

This did not set at all. It was very thick liquid like. I mean it tasted great. Had it set, I would've probably given it 5 stars but since I made it twice and both times it wouldn't set, I gave ...

Oh good, someone else knows the *right* way to make peanut butter pie! Nearly identical to how my grandmother always made it back in Texas. Excellent recipe.

Absolutely DELICIOUS!!! And I don't even like Peanut Butter! We made it for Thanksgiving dinner and the kids went nuts over it - I had to make another! This time I tried it without the peanut...

I Made homemade pie crust, because, I live in the south, I went to the corner and bought some boiled peanuts, to avoid what others said about the peanuts getting in the way. cooked in the middl...

Wow, this was easy and good. I used light corn syrup + a little molasses instead of the dark syrup. I think the whole peanuts are fine, I used a serrated knife and sawed through them, and the ...

This wasn't what I was expecting. It reminded me more of a pecan pie only this had peanuts. It is very good with some whipped cream but it is also very sweet.

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