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
Scale
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
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.
Nutrition
- Serving Size: 1 slice (1/9 pie)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg
