PERFECT PEANUT PIE Virginia State
Nancy J. Patrykus
She had made it for her husbands birthday party.
He loves salted peanuts!
All the guests loved it, so this hit recipe was passed on to the guests,
and thinking that I might like to post it on JAP ,it was mailed to me.
She used the "Planters Salted and Roasted jar of peanuts.
If you love peanuts..this wonderful recipe is for you.
For a pie pie crust see Marcia's recipe for pie crust on JAP. Or make your own recipe.
- 3 large
- 1/3 c
- packed brown sugar
- 3/4 c
- light corn syrup
- 1/2 tsp
- 1/4 c
- unsalted butter..melted......(1/2 a stick)
- 1/4 tsp
- salt.......(1/4 t0 1/2 teaspoons)
- 1 c
- coarsely chopped, roasted salted peanuts
Partially prebake the pie shell , so the bottom does not get soggy.
Cool the shell and mix the filling.
Using an electric mixer, beat the eggs and brown sugar in a large bowl until evenly blended.
Add the corn syrup, melted butter,vanilla and salt and beat again,
briefly, until evenly blended.
Stir in the peanuts.
Carefully pour the filling into the COOLED pie shell.
Rotate the pie 180 degrees and bake 20-25 minutes more.
When done, the pie will "set" meaning that it will not move
in waves when the pie is nudged.
Thoroughly cool the pie on a rack.
Serve at room temperature or cover loosly with a tented foil
and refrigerate for 1-2 hours before serving.
Makes 8-10 servings.
Because the back of most ovens is typically hotter than the front.
........NOTE: Try dusting your pastry nd rolling pin
with flour,or lay a sheet of plastic wrap over your pastry, then roll on to the rolling pin.
........NOTE: Foto and recipe from The Old Farmer's Almanac