Virginia Peanut Pie

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Prep Time15

Cook Time50

Cooling Time6

Total Time7 5

Course: Dessert

Cuisine: American

Servings: servings

Preheat the oven to 350℉ (177℃). Transfer the peanuts to a large ziploc bag and roughly crush with a rolling pin. Set aside.
Make the pie crust and roll it out on a lightly floured surface. Transfer to a 9-inch pie plate and tuck and crimp the edges. Set aside in the fridge while preparing the filling.
1 unbaked pie crust
In a large bowl, whisk together the eggs, corn syrup, brown sugar, butter, and vanilla until combined. Stir in the crushed peanuts.
3 large eggs, 1 cup light corn syrup, 1 cup light brown sugar, 1/4 cup salted butter, 2 teaspoons pure vanilla extract, 2 cups roasted salted peanuts
Pour the filling into the prepared pie crust.
Bake for 50-55 minutes or until the filling reaches 200℉ when tested with an instant read digital thermometer. The filling should be just set around the edges but still jiggle in the center.
Cool completely for 4-6 hours before slicing and serving.

Storing: Store the pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 to 5 days. If you refrigerate it, you can let it sit out a bit before serving to come to room temperature for better flavor and texture.
Freezing: This pie freezes well. Once completely cooled, wrap it tightly in plastic wrap and then a layer of foil, or place it in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. You can even warm for a few minutes in a warm oven to give it that freshly baked taste.
Make-Ahead: This is a great make-ahead pie because the filling needs time to cool and set anyway. You can bake it a full day ahead, let it cool completely, and keep it covered until ready to serve.

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