Virginia Peanut Pie
Yield: Makes 8 to 10 servings.
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Instructions:I recommend using Dad’s Pie Pastry (page 65), but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-1/2-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim (see “Forming the Edge,” page 62). Chill and partially prebake the shell (see “Partially Prebaking . . .,” page 62). Then cool the shell.
- 3 large eggs
- 2/3 cup packed light-brown sugar
- 3/4 cup light corn syrup
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 cup coarsely chopped roasted, salted peanuts