Rather than a light and fluffy filling full of whipped topping and air, this is an eggy denser filling that has just the right balance of caramelized top and gooey filling. Drizzle it with some fudge sauce and get ready to be delighted.
Can you believe it? Isn't it a thing of beauty? I vote you make one. Right now.
Baked Peanut Butter Pie
1 cup light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/2 tsp salt
1/2 tsp vanilla extract
Optional (but highly recommended!): Super easy hot fudge sauce for drizzling
- Place pie crust in a pie plate and preheat the oven to 350 F
- Mix together the sugar, peanut butter, corn syrup and salt until well combined.
- Stir in the eggs and vanilla. You can use a mixer, but don't whip it too hard. If you create too many air bubbles they will be visible on the top of the pie
- Bake for 60-70 minutes until the top is puffed and the middle is almost set. If the filling is browning to quickly, you may have to loosely tent with foil about half way through. Don't let the foil touch the filling, as it will remove some of the caramelized top. (Not that such a thing has ever happened to me.)
- Allow to cool before serving. The top will sink as it cools. Store in the refrigerator.