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Recipe Summary

prep:
20 mins
bake:
40 mins at 375°
chill:
2 hrs
Servings:
10
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Ingredients

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Directions

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  • Heat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate. Flute if desired. Refrigerate while preparing filling.

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  • In a small bowl, lightly beat eggs with a fork. Stir in corn syrup, sugar, peanut butter and vanilla extract; mix until completely blended.

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  • Remove piecrust from refrigerator and sprinkle with chocolate chips then pour peanut butter mixture over top. Cover edges of pie with aluminum foil.

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  • Bake pie at 375 degrees F for 20 minutes; remove foil. Bake an additional 15 to 20 minutes more or until knife inserted near center comes out clean. Cover and chill for 2 hours. Garnish with whipped topping, remaining chocolate chips and chopped peanuts, if desired.

Nutrition Facts

360 calories; total fat 15g; saturated fat 3g; cholesterol 64mg; sodium 143mg; carbohydrates 53g; fiber 1g; protein 6g.
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Reviews

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