Obviously, mine are of the mini variety but this recipe will make a standard 9" pie as well! If making the mini version--this recipe will yield roughly 12. This is yet another one of those almost lost recipes that you don't see often. The texture is similar to the filling of a pecan pie but the peanut butter flavor is out of this world! Enjoy! XOXO-Melissa
(1) Prepared pie crust, refrigerated (thawed)
1 1/2 cups corn syrup
1/2 cup granulated sugar
1/2 cup peanut butter (creamy and not 'natural style')
1/4 tsp salt
4 large eggs, room temperature (this is important)
1/2 tsp vanilla (pure extract, not imitation)
Preheat oven to 375*F. Roll out pie crust on a lightly floured pastry pat. If baking in a 9" pie plate, aim for a 12" circle. If making mini pies, aim to roll the dough in any form at 1/8" thickness. Gently place your crust in your pie plate or mini pie forms and flute the edges (or just roll them under around the edge of the pie plate. Then, gently prick the walls and bottom of pie crust with a fork. Place in pie plate and put in the freezer while making the filling.
In a stand mixer (or large bowl and use a hand mixer) bowl with whisk attachment, beat the following on medium until incorporated: corny syrup, sugar, peanut butter and salt. Scrape down the sides if needed and turn the mixer on low and add one egg at a time followed by the vanilla. Once the eggs are incorporated/beaten, turn the mixer on medium-high and beat until the mixture has slightly thickened (don't form peaks).
Remove your crust/pie plate from the freezer and fill with filling. The filling should come just under the edge of the crust as the filling will rise a little while baking.
Bake for 20-30 minutes. Then, turn the oven down to 350*F and place a pie crust shield over the edges OR use a piece of heavy duty foil to lightly cover the pie. Bake for an additional 20-30 minutes until the center is almost set and the filling has puffed a little.
Remove the crust shield/foil, cool for 20-30 minutes and serve. This pie is delicious served warm but is great right out of the fridge too!
Peanut Butter Pie Recipe