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!
Place 8 ounces 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 light brown sugar, packed, 3 large eggs, 1/2 cup all-purpose flour, 1 1/4 cups dark corn syrup and 1 Tablespoon vanilla extract until smooth.
Add the peanuts and stir them in.
Add 2 Tablespoons unsalted butter, melted and stir until smooth.
Divide the filling between the 2 (9-inch) 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.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This makes 2 pies. You can cut in half to make only one pie.