To get ideas for cooking, and to post to this blog, I frequently ask people I know what their favorite dessert is. Recently one of those was peanut butter. Since I’ve already made peanut butter cookies I decided to try coming up with something else. Lucky for me I had recently come across a recipe for peanut butter pie. Which was fine but I happen to like chocolate with my peanut butter so I added a layer to the top. It turned out pretty good. Enjoy!
Chocolate Peanut Butter Pie
- Pastry for a single-crust pie (see previous blog post)
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 1/4 tsp kosher salt
- 4 large eggs, at room temp
- 1/2 tsp real vanilla extract
- 4 1 1/2 oz Hershey chocolate bars
Pre-heat your oven to 350°. On a lightly floured workspace roll out the dough and line a pie pan with it. Chill while making the rest of the pie.
In a large bowl, beat together the corn syrup, sugar, peanut butter and salt until creamy. Beat in the eggs and vanilla until light and fluffy. Pour into the pie shell and bake for 60-70 minutes. It will puff up, that’s fine. It will also fall once you take it out, that’s fine too. You want it to be almost set, so a knife inserted in the middle will come out almost clean.
Allow to cool. Break up the Hershey chocolate bars and microwave in a microwave proof bowl for 30 seconds at a time, stirring between, until melted and smooth. Pour over the top of the cooled pie and smooth out. Eat.