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Recipe Summary

prep:
20 mins
bake:
40 mins
chill:
2 hrs
total:
3 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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; fat 15g; cholesterol 64mg; saturated fat 3g; carbohydrates 53g; insoluble fiber 1g; protein 6g; sodium 143mg.
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