This Gooey Peanut Pie is a new take on classic pecan pie. It has salty-sweet brown sugar filling that is loaded with peanut butter and crunchy peanuts. Top with crumbled bacon and whipped cream for a crowd-pleasing dessert!
Pie comes in oh-so many flavors, and I like so many of them! I get in apple pie moods, or cream pie moods (Mmm chocolate!), or a good pecan pie with coconut, and even raspberry pie a la mode is a summertime staple.
This gooey peanut pie is a take on your classic pecan pie. It has the sweet, sticky filling but is loaded with awesome, crunchy peanuts. I even add some smooth and silky peanut butter in the filling to boost that nutty flavor. The peanuts I used were salted, so the balance of flavor is just perfect. A little salty with the sticky sweet.
Top this gooey peanut pie with crumbled bacon for an awesome and trendy combination!
I used my Perfect Pie Crust for this pie. It's easy to make, and I always have a few stashed in my freezer. I really like the flavor of a homemade crust, but you can also simplify and use a pre-made crust if that's easier for you.
There's no fancy technique needed to make this pie. It's really a one-bowl kind of filling. The filling gets poured into the crust and baked with no extra steps. Top each slice with some sweetened whipped cream, and I like to add some salty crisp bacon bits!
More delicious pie recipes
- Caramel Pecan Pie
- Chocolate Covered Pretzel Pie
- Black Bottom Chocolate Cream Pie
- Pecan Streusel Apple Pie with Perfect Pie Crust
- Maple Caramel Pie with Hazelnuts
- Gingered Coconut Pecan Pie
📖 Full Recipe
Gooey Peanut Pie
Ingredients
- 1 crust Perfect Pie Crust
- 1¼ cups lightly salted peanuts
- 2 large eggs
- ¼ cup dark brown sugar (packed)
- 1 cup light corn syrup
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup smooth peanut butter
- Crumbled bacon or whipped cream
Instructions
- Line 9-inch pie pan with rolled-out crust; trim and flute edge. Freeze until ready to fill, or at least 20 min.
- Heat oven to 325°F. Coarsely chop 1 cup peanuts. Whisk together eggs, brown sugar, corn syrup, salt, vanilla, and peanut butter. Stir in chopped peanuts and pour mixture into chilled crust. Sprinkle remaining ¼ cup whole peanuts on top.
- Bake until filling is just set and crust is golden, about 50 min. Tent pie with foil after 40 min so the top doesn't overcook. Cool completely. Top with bacon or whipped cream.
Notes
Nutrition Per Serving
Tara Teaspoon
I'm Tara, a recipe developer and food stylist with nearly 30 years in food publishing, including the test kitchens of Martha Stewart and Ladies' Home Journal. My recipes and styling have appeared in magazines, cookbooks, television and advertising, and I'm the author of two cookbooks, Delicious Gatherings and Live Life Deliciously. Every recipe here is tested and reliable. Have a question? Leave a comment and I'll answer it, or get new recipes by email.
Recipe Tara Teaspoon, Photographs Maura McEvoy, Food Stylist Sara Neumeier, Prop Stylist Cindy DiPrima, Originally published LHJ 10/11.
Alice Garrod says
I really want to try this recipe, but first I need some clarification.
The recipe lists 1/8 tsp of salt, and then 1 tsp of salt. Which is correct? And, is the other supposed to be a different ingredient?
Thank you.
Tara Teaspoon says
Alice thank you SO much for commenting. It is supposed to just call for 1/8 teaspoon salt. The extra salt was a typo! Grateful you helped me catch that and I hope you enjoy this fun recipe!
Brittany Smart says
Such a pretty pie!
Mary Bench says
Pecan pie is a fave. Must try this one!