Peanut Pie

This gooey, crunchy old-fashioned peanut pie is perfect for any peanut lover. With a flaky crust, this easy to make dessert is like a pecan pie but with peanuts!

Prep Time10

Cook Time55

Cooling Time2

Total Time3 5

Servings: Servings

Author: Carlee

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 the eggs.
Add the corn syrup, brown sugar, melted butters, and vanilla extract. Stir to combine.
Mix in the 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.

Nutrition

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