Smooth, dense peanut butter filling with a crackly top inside of a flaky crust, this Baked Peanut Butter Pie is decadent and delicious.
Creamy and Dreamy
Served warm, room temperature or even chilled, this Baked Peanut Butter Pie is an absolute dream. With a crackly top and a smooth, rich peanut buttery center inside of a flaky crust, it’s so decadent and delicious. Add a dollop of whipped cream and some chopped peanuts for a dessert experience like no other.
A Peanut Butter Lover’s Pie
If you’re a fan of my No-Bake Peanut Butter Pie, you’re definitely going to want to try this. Where the no-bake version is cool and refreshing, this pie is dense and indulgent. And so incredibly satisfying.
When it comes to peanut butter pie, I know a thing or two. From a Peanut Butter Banana Cream Pie that delivers layer after layer of amazing flavor, a No-Bake Chocolate Peanut Butter Pie that hits all the right notes and a Chocolate Peanut Butter Ice Cream Pie that is a summertime must, I’m always trying something new and delicious!
Seriously Good Pie
This pie is serious about its texture and peanut butter flavor. You can’t help but fall in love. And if you use a prepared crust, it could not be easier. If you want to make the crust, check out my Complete Guide to Pie Crust for recipes and tons of helpful pie crust tips.
I’m a big fan of homemade whipped cream, but Cool Whip works great and makes this simple pie even simpler to serve. I cannot wait for you to share it with your loved ones!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Unbaked 9-inch pie crust with fluted edges
- Melted creamy peanut butter
- Granulated sugar
- Lightly beaten large eggs
- Heavy cream
- Pure vanilla extract
- Whipped cream or Cool Whip, for garnishing
- Coarsely chopped peanuts, for garnishing
Supplies:
How to Make Baked Peanut Butter Pie
- Preheat the oven to 350˚ F.
- Prepare the pie crust in a 9-inch pie plate with fluted edges.
- In a large mixing bowl, melt the butter and let cool slightly. Whisk in the sugar until combined.
- Add the lightly beaten eggs
- Whisk until well incorporated.
- Whisk in the heavy cream and vanilla until the filling is smooth and creamy.
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes or until browned and starting to crackle on top like a peanut butter cookie. If the crust starts to brown too much before the pie is set, tint the pie with foil and let continue to bake until baked through. The pie filling will rise a bit as it bakes, but will settle while cooling.
- Remove from the oven and let cool completely.
- Slice and serve with a dollop of whipped cream and a sprinkle of chopped peanuts.
Storage
Store covered in the refrigerator for up to 3 days. Before enjoying again, allow each pie slice to come to room temperature for the best taste and texture. Or enjoy chilled!
More Picture Perfect Pies
As beautiful as they are delicious, these Picture Perfect Pie Recipes will make an impression at any dessert table!
If you make this Baked Peanut Butter Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Baked Peanut Butter Pie
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 (9-inch) pie (6-8 servings)
Description
Smooth, dense peanut butter filling with a crackly top inside of a flaky crust, this Baked Peanut Butter Pie is decadent and delicious.
Ingredients
- 1 unbaked 9-inch pie crust with fluted edges
- 1 cup creamy peanut butter, melted
- 1 cup granulated sugar
- 4 large eggs, lightly beaten
- 1 and 1/4 cups heavy cream
- 1 teaspoon vanilla extract
Toppings:
- Whipped cream or Cool Whip, for garnishing
- Coarsely chopped peanuts, for garnishing
Instructions
- Preheat the oven to 350˚ F.
- Prepare the pie crust in a 9-inch pie plate with fluted edges.
- In a large mixing bowl, melt the butter and let cool slightly. Whisk in the sugar until combined.
- Add the lightly beaten eggs and whisk until well incorporated.
- Whisk in the heavy cream and vanilla until the filling is smooth and creamy.
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes or until browned and starting to crackle on top like a peanut butter cookie. If the crust starts to brown too much before the pie is set, tint the pie with foil and let continue to bake until baked through. The pie filling will rise a bit as it bakes, but will settle while cooling.
- Remove from the oven and let cool completely.
- Slice and serve with a dollop of whipped cream and a sprinkle of chopped peanuts.
- Store covered in the refrigerator for up to 3 days.
Notes
Serve warm, room temperature or chilled.
