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.