Peanut Pie

Russ Myers

By
@Beegee1947

A delicious twist on an old Southern favorite, the Pecan Pie. I hope you'll enjoy this as much as we do.


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Comments:

Serves:

1 8 or 9-inch pie

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

PIE CRUST (MAKES 2 – 9” PIE SHELLS)

2 1/2 c
all-purpose flour
1 c
shortening ( solid )
1 pinch
salt
1 tsp
sugar
ice water

FILLING:

1 c
sorghum syrup
1 c
packed light brown sugar
5 Tbsp
butter
2 Tbsp
all-purpose flour
3 large
eggs
1 Tbsp
dark rum
2 tsp
pure vanilla extract
2 c
salted peanuts

Directions Step-By-Step

1
Pie crust:
Preheat oven to 400 F. Cut the shortening into sifted flour, salt and sugar until pea sized. Sprinkle water over and mix with a spatula until it just comes together. Separate into equal parts, shape into large disks, wrap with plastic wrap and refrigerate for a minimum of 30 minutes. Roll dough out into a round. Place into pie plate and shape edges. Freeze for 10 min, line with foil and pie beans or weights. Place in middle of oven on sheet pan for 20 minutes. Remove foil and weights and bake another 10 minutes.
2
Filling:
Bring syrup, sugar and butter to a boil. Boil for 1 minute, stirring frequently. Remove from heat and let cool slightly. Whisk eggs with rum and vanilla, stir in into caramel. Stir in peanuts, add to pie shell while still warm and place in center of 350-degree oven. Bake for 40 to 45 minutes. You may have to cover crust with foil after 30 minutes if it gets too dark. Remove from oven, let cool slightly and serve warm with vanilla ice cream
3
Tip:

You can make this with a store-bought baked shell.

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American