Baked Peanut Butter Pie
Recipe: #8021
February 05, 2013
Categories: Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day, New Years, Potluck, Oven Bake, more
"Who doesn't like peanut butter and chocolate.. if you don't make this you'll be sorry"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (102 g)
- Calories 399.4
- Total Fat - 29 g
- Saturated Fat - 6 g
- Cholesterol - 47 mg
- Sodium - 181.6 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 2.6 g
- Sugars - 12.3 g
- Protein - 10.5 g
- Calcium - 94.5 mg
- Iron - 1.5 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 425 F. Place the pie crust in a 9-inch glass pie plate. Bake 5 to 7 minutes or just until set; cool 10 minutes.
Step 2
Reduce oven temperature to 350 F. Spread hazelnut spread evenly on bottom only of crust; sprinkle chocolate chips and peanuts over hazelnut spread.
Step 3
Beat egg whites with electric mixer on medium speed until stiff peaks form; set aside. In large bowl, beat egg yolks and brown sugar on medium speed until mixture is light in color and thickens. Add peanut butter and corn syrup; beat until blended. Beat in milk and vanilla gradually on low speed.
Step 4
Gently stir egg whites into peanut butter mixture until blended; spread over chocolate chips and peanuts.
Step 5
Bake 32 to 38 minutes or until filling is set (center may be slightly soft).
Step 6
Serve pie warm or at room temperature with sweetened whipped cream. Store in refrigerator.
Tips
No special items needed.
0 Reviews
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