Peanut pie is such a fun dessert for peanut lovers. This gooey pie is loaded with crunchy nuts for the perfect flavor and texture experience.
Have you ever had a peanut pie? It is a lot like a pecan pie with its gooey filling and has a similar taste to peanut brittle.
Seeing as those are two of my family’s favorite treats, I just knew it would be a hit. You know what? I was right!
This old-fashioned peanut pie recipe definitely has some southern flare. It seems as though it has been used to promote both Virginia peanuts and corn syrup in the past.
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I think it deserves to make a comeback. Pecans have been getting quite expensive lately, and peanuts are a much more affordable option.
Plus, some folks, like my husband and son, don’t like pecans, but they will eat peanuts. So this pie gives them a chance to experience something similar to the classic Thanksgiving favorite that the rest of us have been enjoying for years.
While we have been loving baked peanut butter pie and versions of no bake peanut butter pie, and even a no bake peanut butter pie in a pretzel crust, for years, this is our first pie that really features roasted peanuts. The crunchy nuts and the gooey filling really are fabulous together.
So, if you are looking for a fun addition to serve with your pumpkin pie, this peanut pie might be just the thing! Or check out my collection of pie recipes for more tasty inspiration.
Virginia Peanut Pie
Ingredients
- 1 deep dish pie crust pastry
- 3 large eggs
- ¾ cup light corn syrup
- ¾ cup light brown sugar packed
- ¼ cup butter melted
- 2 teaspoons vanilla extract
- 2 cups roasted salted peanuts
Instructions
- Put an oven rack in the bottom position in your oven and place a baking sheet on the rack. Preheat the oven to 350℉.
- Fit your pie crust pastry into a 9-inch deep dish pie plate and put in the refrigerator while you make the filling.
- In a large mixing bowl, lightly beat 3 large eggs.
- Add the ¾ cup light corn syrup, brown sugar¾ cup light brown sugar, ¼ cup butter (melted), and 2 teaspoons vanilla extract. Stir to combine.
- Mix in 2 cups roasted salted peanuts, then pour the filling into the prepared pie crust.
- Place the pie on the hot pan in the preheated oven. (This will help to ensure the bottom crust cooks nicely and prevent a soggy bottom.) Bake for 50-55 minutes or until the filling reaches 200℉ in the center.
- Let cool at room temperature for a couple of hours before serving.
Notes
- Like a pecan pie, this peanut pie should be store loosely covered in the refrigerator. It will stay good for up to 4 days when stored properly. Pies can sit out for two hours while being served, but should be returned to the refrigerator after that.
- For longer storage, you can freeze the peanut pie after it is completely cooled. It will stay good in the freezer for several months. Just defrost the pie in the refrigerator overnight before serving.
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Could you replace corn syrup with sugar free syrup and diebetic brown sugar?
If you have had luck with that in the past, I am sure you could. I haven’t tried it, but don’t see why you couldn’t.