If you’ve never tried a peanut pie beyond the classic pecan version, wait till you taste this gem! The **Virginia Peanut Pie Recipe** is a southern treasure that combines that wonderful, roasted peanut flavor with a gooey, caramel-like filling. Trust me, once you bake this, you’re going to want to make it again and again. Plus, it’s surprisingly simple to whip up, which makes it perfect whether you’re a seasoned baker or just looking to impress friends with something a little different.

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Why This Recipe Works

Balanced Sweetness: The light brown sugar and corn syrup combo creates the perfect sweet base without overpowering the peanuts.
Textural Contrast: Roughly crushing half the peanuts gives you a delightful crunch that keeps every bite interesting.
Simple Ingredients: With just a handful of pantry staples, this pie comes together quickly and easily.
Flavor Depth: Vanilla and melted butter add richness, giving this pie that homemade, comforting vibe.

Virginia Peanut Pie, Southern peanut pie, easy peanut pie recipe, peanut pie with caramel filling, homemade peanut dessert - A slice of nut pie is set on a white plate, showing three layers: a flaky golden-brown crust at the bottom and edges that curl upward; a thick, sticky, amber-colored filling mixed with chopped nuts in the middle; and a crunchy top layer of more nuts and syrup that glistens under soft light. Behind the slice, the rest of the pie sits in a clear glass pie dish, resting on a white marbled surface with a blurred background. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role in nailing this Virginia Peanut Pie Recipe. I always say using good quality peanuts and fresh eggs make all the difference, so here’s what I look for when shopping.

Virginia Peanut Pie, Southern peanut pie, easy peanut pie recipe, peanut pie with caramel filling, homemade peanut dessert - Flat lay of whole roasted salted peanuts piled next to roughly crushed peanut pieces, a small glass jar of light golden corn syrup shimmering in the light, a heap of packed light brown sugar with a soft, sandy texture, three large fresh eggs with smooth shells, a small puddle of melted pale yellow unsalted butter, and a clear glass bottle of rich vanilla extract with its deep amber color, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pie crust: A sturdy 9-inch pie crust holds all that peanutty goodness together — homemade or store-bought, just make sure it’s thawed and chilled before filling.
Light corn syrup: This keeps the filling just chewy enough and prevents crystallization, so the texture stays smooth.
Light brown sugar: Packed tightly for sweetness and hint of molasses that pairs beautifully with peanuts.
Eggs: Room temperature is key here for even mixing and achieving a set custard-like filling.
Unsalted butter: Melted butter enriches the filling — don’t skip it or the pie might lack depth.
Vanilla extract: Adds warmth and rounds out flavors so the pie tastes homemade, not just sweet.
Roasted salted peanuts: The star ingredient! Roasted and salted nuts bring that unmistakable savory crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this pie depending on the occasion. Sometimes I add a pinch of cinnamon for warmth, or swap half the peanuts with chopped roasted almonds for a slightly different nutty twist. Don’t be afraid to make it your own!

Variation: I once tried maple syrup instead of corn syrup—it gave the pie a wonderful, deeper sweetness that was unexpected but delightful.
Dietary modification: For gluten-free, use a GF pie crust; it works brilliantly and doesn’t change the peanut flavor at all.
Seasonal twist: Add a layer of chocolate ganache on top after the pie cools for a touch of indulgence that’s perfect during the holidays.

Step-by-Step: How I Make Virginia Peanut Pie Recipe

Step 1: Prep Your Pie Crust

Start by preheating your oven to 350°F. Roll out your 9-inch pie crust into a pie plate, crimp the edges for that classic look, and pop it in the freezer or fridge to chill while you prep the filling. Chilling helps the crust stay flaky and prevents shrinking during baking—don’t skip this step!

Step 2: Mix the Sweet and Buttery Filling

Whisk together the corn syrup, packed brown sugar, room temperature eggs, melted butter, and vanilla extract in a large bowl. Getting this smooth and well combined ensures the filling will bake perfectly — no lumps or uneven sweet spots.

Step 3: Crush and Add Peanuts

Grab about half of your roasted salted peanuts and give them a rough crush with a rolling pin. I say “rough” because you want big chunks, not peanut dust—it adds fantastic texture. Stir both the crushed and whole peanuts into your sweet filling mixture to make sure every bite is packed with peanut flavor.

Step 4: Pour and Bake

Pour the filling into your chilled pie crust and smooth the top gently. Pop it in the oven and bake for about an hour until the filling sets — you’ll know it’s ready when it’s firm but still slightly jiggly near the center. Resist the temptation to overbake, or you’ll lose that lovely gooey texture.

Step 5: Cool and Serve

Patience is key here. Let your Virginia Peanut Pie cool completely at room temperature for at least 3 hours before slicing. This wait lets the filling set fully and flavors to deepen. Once sliced, serve it up and watch everyone’s face light up!

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Tips from My Kitchen

Room Temperature Eggs: I always set my eggs out about 30 minutes before starting for smoother, more even filling consistency.
Chill That Crust: Putting the pie crust in the freezer while you make the filling helps keep it from getting soggy.
Roughly Crushing Peanuts: This trick keeps lovely texture contrasts – a total game changer for what could otherwise be a one-note pie.
Don’t Rush Cooling: I’ve learned the hard way that slicing warm peanut pie results in a messy mess; patience really pays off here!

How to Serve Virginia Peanut Pie Recipe

Virginia Peanut Pie, Southern peanut pie, easy peanut pie recipe, peanut pie with caramel filling, homemade peanut dessert - A close-up view of a pecan pie on a white marbled surface shows a golden brown crust with crimped edges forming the pie shell. Inside, a filling full of whole, shiny pecans in a rich, glossy caramel-colored layer is visible. The top layer is made of densely packed pecans, toasted to a warm brown color with some darker spots. Part of the pie is sliced, revealing the pie's filling held together beneath the pecans. The pie is on a clear glass pie dish resting on a beige cloth with white and purple stripes. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnish is a simple dusting of powdered sugar or a drizzle of warm caramel sauce. If I’m feeling fancy, a dollop of lightly whipped cream with a sprinkle of chopped roasted peanuts adds a perfect finishing touch.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla ice cream or alongside a strong cup of coffee for balance. If you want to keep the meal lighter, fresh fruit or a crisp green salad contrasts nicely with the pie’s richness.

Creative Ways to Present

For special occasions, I like to serve slices on vintage dessert plates with decorative napkins and a sprig of fresh mint. You could also turn this pie into mini tartlets for a charming party appetizer — perfect bite-sized peanut indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge and find they keep beautifully up to 4 days without drying out or losing flavor. Bringing the slices to room temp before serving revives their perfect texture.

Freezing

Freezing is totally doable! I wrap individual slices in plastic wrap and freeze them in an airtight container. When ready to eat, thaw in the fridge overnight and rewarm slightly before serving.

Reheating

To reheat, I usually pop slices in a low oven for about 10 minutes or microwave briefly—just enough to warm without melting the filling completely. It brings back that freshly-baked charm every time!

FAQs

Can I use a different type of nuts in the Virginia Peanut Pie Recipe?

Absolutely! While peanuts are traditional here, you can swap them out for roasted almonds, walnuts, or even a nut mix. Keep in mind the flavor profile will change slightly, but it’s a fun way to personalize the pie.
Is it necessary to chill the pie before baking?

Chilling the crust before pouring in the filling helps maintain a flaky and crisp bottom crust. It’s a small step that makes a noticeable difference in texture and prevents sogginess.
How do I know when the peanut pie is done baking?

The filling will be mostly set but still a bit jiggly in the center when you gently shake the pie. It firms up further as it cools, so avoid overbaking for best gooey texture.
Can I make this pie ahead of time for a party?

Yes! This pie actually tastes better the next day once the flavors meld. Just bake it ahead, refrigerate overnight, then bring to room temperature before serving.

Final Thoughts

This Virginia Peanut Pie Recipe is one of those Southern classics that really feels like a warm hug on a plate. I’ve shared it at family gatherings and potlucks, and it always sparks happy conversations and requests for seconds. I hope you’ll give it a try—you might just find your new favorite pie! And remember, every kitchen has its own magic, so trust your instincts and enjoy the process as much as the pie itself.

Virginia Peanut Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews

Author: Caroline
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes plus 3 hours cooling
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: Southern American

Print Recipe

Description

Virginia Peanut Pie is a classic Southern dessert featuring a rich and sweet filling made with light corn syrup, brown sugar, and roasted salted peanuts baked inside a flaky 9-inch pie crust. This pie boasts a crunchy peanut texture combined with a smooth custard-like filling, perfect for serving at family gatherings or holiday celebrations.

Ingredients

Pie Crust

1 9-inch pie crust

Filling

3/4 cup light corn syrup
3/4 cup light brown sugar, packed
3 large eggs, at room temperature
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract
2 cups roasted salted peanuts

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Instructions

Preheat Oven: Preheat your oven to 350°F to prepare for baking the pie.
Prepare Pie Crust: Line a 9-inch pie plate with the pie crust, crimping the edges as desired. Chill the crust in the refrigerator while preparing the filling to maintain its shape.
Mix Filling Ingredients: In a mixing bowl, whisk together the light corn syrup, packed light brown sugar, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
Prepare Peanuts: Using a rolling pin, lightly crush about half of the roasted salted peanuts, leaving large pieces for texture. Then combine the crushed peanuts with the remaining whole peanuts.
Combine Peanuts and Filling: Stir the crushed and whole peanuts into the filling mixture thoroughly to evenly distribute them throughout the pie filling.
Fill Pie Crust: Pour the peanut-filled mixture into the prepared and chilled pie crust, spreading it evenly.
Bake Pie: Bake the pie at 350°F for about 1 hour, or until the filling has set and is firm to the touch.
Cool Pie: Allow the pie to sit and come to room temperature for at least 3 hours before slicing to ensure proper setting and flavor development.
Serve: Slice the pie into 9 servings and enjoy this classic Virginia Peanut Pie dessert.

Notes

Chilling the pie crust before filling helps prevent shrinking during baking.
For added flavor, you can toast the peanuts slightly before adding them to the filling.
Use room temperature eggs to ensure smooth mixing and avoid curdling.
Letting the pie rest and fully cool is essential for the filling to firm up properly for clean slices.
This pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.