Chocolate Peanut Butter Pie
1 pie crust (homemade or refrigerated...your choice)
1 cup light corn syrup
1/2 cup sugar
1/3 cup chunky peanut butter
1/2 tsp vanilla
1/2 chocolate chips and then some
1 cup whipped topping
a sprinkling of peanuts
- Preheat oven to 375 degrees. Place your crust in your pie pan. Go ahead and be all fancy by making a cute edge. Or use a fork. Whatever floats your boat. Or pie.
- Beat together eggs, corn syrup, sugar, peanut butter, and vanilla until well combined.
- Spread chocolate chips over pie crust, leaving out about a tablespoon to be used later. I used mini chocolate chips (because everything is cuter when it's mini...like Baby) but you can use whatever you'd like. Pour peanut butter mixture over the top.
- Now comes the tricky part: you need to cover your crust to keep it from getting too brown in the oven. Mostly, I use tin foil loosely pinched around the outer edges. There are also ready-made crust protectors that will do.
- Place pie in oven and bake for 20 minutes. Carefully remove foil and then bake for another 10-15 minutes, until a knife inserted in the center comes out pretty clean. The top of your pie will be a lovely brown.
- Let the pie cool for a bit, then cover it and place in the fridge for a couple hours until set and completely cool.
- Once you're ready for the accolades, spoon the whipped topping on the center of your pie, keeping the edge about two inches from the crust, to show off the filling. Sprinkle topping with remaining chocolate chips and peanuts. Or be like me, realize you don't have any peanuts, and use peanut butter chips instead. Still gets the point across.
- Be sure to take a picture of your pie to share on your blog...unlike me. I forgot. So I borrowed this one from the Family Circle website because I got the recipe from their magazine.
What is your favorite flavor of pie?