You know it’s pie season, right? Of course you do! So, I have for you this peanut butter fudge pie. It’s a peanut butter and oat version of a pecan pie. I placed the oats on the crust before pouring the filling in the pie crust. I tried to mix the oats in with the filling, but it become too much like a cookie and less like a pecan pie texture. I really like that the oats make the crust a little chewy though.
I love the flavor of this pie. It’s literally like taking a bite of peanut butter fudge but with the pecan pie texture which I love. It also have a very thin meringue type topping like you find on the tops of brownies or pecan pies. Don’t let it fool you though, there’s a gooey decadence beneath that shell.
This pie would make an awesome addition to the Thanksgiving or any holiday dessert table. Heck, it would be awesome as a fun family treat. I made it and worked on polishing it off out of the pie plate. It’s kind of how I roll on certain days. Luckily, my hubby can be the same way. We really do make the perfect pair. I draw the line at drinking out of big jugs of anything though. That’s a no no in the Couse house. Something makes my skin crawl about possibly having someone else’s back wash all up in my drink. On that note, I’m going to jump back into talking about this peanut butter fudge pie. It’s much more appealing.
Peanut Butter Fudge Pie
- 2 cups all-purpose flour
- 2 T. granulated sugar
- 1 cup butter cold
- 8 T. cold water
- 3/4 cup butter melted
- 3/4 cup Peanut Butter & Co. Mighty Maple Peanut Butter
- 3/4 cup light brown sugar packed
- 1 cup light corn syrup
- 5 large eggs lightly beaten
- 3/4 cup Bob's Red Mill Old Fashioned Rolled Oats
- Preheat oven to 425 degrees.
- In a mixing bowl, add in the flour and sugar. Stir to combine.
- Add the cold butter into the flour. Cut the butter into the flour until the butter forms small pea sized pieces.
- Add in the cold water started at 6 tablespoons. If the pie dough doesn't stick together, add the remaining 1 to 2 tablespoons of water.
- Dust a clean surface with flour. Turn out the dough and cover the rolling pin with flour. Roll the pie dough out to fit an 8 inch pie plate.
- Run the spatula under the pie crust to loosen it from the counter.
- Fold in half and move to the pie plate.
- Cut off the edges and crimp them. Place some vent holes in the crust with a fork. I would 3 - 4 pricks of the fork would do the trick.
- Weigh down the piece crust with a piece of parchment paper and some dried beans. The beans won't be any good for eating after they are used for par barking. You can use pie weights if you have them.
- Place in the oven to bake for about for about 15 - 20 minutes. Just until the crust begins to brown up. Remove from the oven and begin making the filling.
- Reduce oven temperature to 350 degrees.
- In a large mixing bowl, add in the melted butter and peanut butter. Stir until incorporated.
- Add in the brown sugar and stir until incorporated. Try to prevent any lumps of brown sugar. I used the back of my spatula to crush any lumps that I found.
- Add in the corn syrup and stir to combine.
- Add in the beaten eggs and stir until the eggs disappear into the other wet ingredients.
- Add the old fashioned oats on top of the par baked pie crust.
- Pour the filling on top of the oats. I sprinkled a few extra oats on top to let people know they were in there.
- Place in the 350 degree preheated oven and bake for 45 - 50 minutes until the center is still jiggly but the outer edges are not.
- Turn off the oven and let the pie stay in there for another hour or so. The leftover heat will continue to bake the pie some.
- Let cool and refrigerate for at least 3 hours, but preferably chill overnight.
- Cut and serve.
This post is not sponsored. I was provided the Mighty Maple Peanut Butter and Bob’s Red Mill Oats because I’m a member of Peanut Butter & Co.’s Yum Squad.