peanut pie

One bite of Miranda Lambert's luscious chill-and-serve pie with its rich, crunchy peanut filling and you will forget all about peanut butter cups.

Peanut Butter Pie

refrigerated ready-to-use pie crust

c. sugar

cornstarch

salt

c. whole milk

peanut butter

butter

vanilla extract

heavy cream

peanuts

Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.

In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

To serve, top with whipped cream and garnish with chopped peanuts.

This creamy, crunchy Virginia Peanut Pie is perfect for any peanut lover. With a flaky crust, this scrumptious dessert is like a pecan pie but with peanuts!

Virginia Peanut Pie

brown sugar, packed

eggs

all-purpose flour

dark corn syrup ((or light corn syrup))

Tablespoon vanilla extract

Tablespoons unsalted butter, melted

pie shells

Preheat the oven to 350°F.

Place 8 ounces&#32;salted dry roasted peanuts into a ziptop plastic bag and use something like a rolling pin to crush the peanuts. You want some larger and smaller pieces, set them aside.

In a large bowl, whisk together 1 1/4 cups&#32;light brown sugar, packed, 3&#32;large eggs, 1/2 cup&#32;all-purpose flour, 1 1/4 cups&#32;dark corn syrup and 1 Tablespoon&#32;vanilla extract until smooth.

Add the peanuts and stir them in.

Add 2 Tablespoons&#32;unsalted butter, melted and stir until smooth.

Divide the filling between the 2 (9-inch)&#32;unbaked pie shells that have been placed on a sheet tray, this will make handling the pies easier.

Bake for 45-60 minutes until just the center of the pies are slightly jiggly. Cover with foil about 30 minutes into the bake time to prevent over-browning.

Allow to cool for at least 4 hours at room temperature before slicing and serving.

I'd never heard of a peanut pie untill my neighbor started talking about it, so I found this recipe and wow it turned out great. One of my new favorites to make.

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Peanut Butter Pie

Virginia Peanut Pie

Top 2 peanut pie recipes from across the web

The most viewed peanut pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Pie

Virginia Peanut Pie

The most viewed peanut pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine