Baked Peanut Butter Pie
Created by RecipeWrangler on February 5, 2013
- Servings: 8
- Prep Time: 20m
- Cook Time: 33-38m
- Recipe #8021
Ingredients
- 1 refrigerated pie crust (Pillsbury)
- 1/3 cup hazelnut spread with cocoa (like Nutella)
- 1/3 cup semisweet chocolate chips
- 1/3 cup chopped dry roasted peanuts
- 2 eggs, separated
- 1/2 cup packed brown sugar
- 3/4 cup crunchy peanut butter
- 1/4 cup light corn syrup
- 2/3 cup evaporated milk
- 1 teaspoons vanilla
- Sweetened whipped cream
How to Make
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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.
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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.
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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.
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Step 4: Gently stir egg whites into peanut butter mixture until blended; spread over chocolate chips and peanuts.
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Step 5: Bake 32 to 38 minutes or until filling is set (center may be slightly soft).
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Step 6: Serve pie warm or at room temperature with sweetened whipped cream. Store in refrigerator.
Nutritional Facts
- 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