Chocolate Peanut Pie Recipe

Name: Chocolate Peanut Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One half recipe; (or your favorite butter pie crust); 4 ounces 72% cacao dark chocolate, melted in the microwave or double boiler; 6 ounces dark corn syrup; 2 ounces molasses; 3 ounces dark brown sugar; 2 teaspoons vanilla extract; 1 egg; 2 yolks; 1/2 teaspoon cinnamon; Pinch of Kosher salt; 6 ounces split, roasted, salted peanuts

Servings: persons

One half recipe
(or your favorite butter pie crust)
4 ounces 72% cacao dark chocolate, melted in the microwave or double boiler
6 ounces dark corn syrup
2 ounces molasses
3 ounces dark brown sugar
2 teaspoons vanilla extract
1 egg
2 yolks
1/2 teaspoon cinnamon
Pinch of Kosher salt
6 ounces split, roasted, salted peanuts

1
Set oven rack to the center position and preheat the oven to 425u00b0F. Roll out your pie crust to a 12-inch circle then press it into a 9-inch pie plate. Flute the edges and place in the freezer for 15 minutes to chill.
2
Remove chilled pie crust from the freezer and line the bottom with foil or parchment paper. Fill the liner with pie weights or dried beans. Bake for 20 minutes. Remove the weights and liner and then bake for 5 to 10 minutes more or until the bottom of the pie starts to brown and sets. Remove pie shell from the oven and set aside to cool for 10 minutes.
3
Spread melted chocolate on the bottom of the crust. Set aside while you prepare the rest of the filling. Set oven to 350u00b0F.
4
In the bowl of a stand mixer fitted with the whisk attachment, add corn syrup, molasses, brown sugar, and vanilla. Mix until thoroughly combined. In a small bowl, lightly whisk together egg, egg yolks, and cinnamon. Add egg mixture to molasses mixture whisking on medium low speed until just combined. Pour filling into prepared pie shell then sprinkle the top with peanuts.
5
Bake for 40-50 minutes or until the center is set and no longer wobbles when you gently shake it. If the edges are beginning to get too browned while the center is still cooking you can cover them with small pieces of aluminum foil. Remove from oven and cool completely before serving.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One half recipe, (or your favorite butter pie crust), 4 ounces 72% cacao dark chocolate, melted in the microwave or double boiler, 6 ounces dark corn syrup, and more.

Yes, Chocolate Peanut Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!