Peanut Butter Chocolate Chip Pie



or those of you who have ever made a Nestle toll House pie, you know that there are few things in life better than a warm slice. The gooey center is the adult version of eating cookie dough straight from the bowl. One day while making peanut butter chocolate chip cookies, I decided this world needed a peanut butter version of this pie. I scoured the internet for a recipe to no avail. I began experimenting and making test pies. Although the journey to the final product was delicious this version was the clear winner. The only thing that can make this pie better is to serve it with a scoop of vanilla ice cream on top…enjoy!


1 recipe Perfect Pie Crust (Click Here)

1 cup light corn syrup

1/2 cup light brown sugar

1/2 cup creamy peanut butter

2 Tbsp. flour

4 eggs

1 tsp. salt

1 1/2 tsp. vanilla

1 cup semi-sweet chocolate chips


1. Prepare pie crust and freeze for at least 15 minutes.

2. Blind bake pie shell for 15 minutes in an oven pre-heated to 400.

3. Whisk by hand corn syrup, brown sugar and peanut butter together until smooth.

4. Sift flour into mixture to ensure there are no clumps. Stir until incorporated.

5. Add eggs, salt and vanilla and whisk until smooth.

6. Stir in chocolate chips and pour into prepared pie shell.

7. Bake for 60-70 minutes in an oven pre-heated to 350.


•  I like to place a tin foil tent on my pie to ensure the crust does not over-brown. Make sure the tin foil tent does not lay on top of the filling as it will pull off the top layer when tin foil is removed.

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