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Gallery Virginia Peanut Pie Credit: Anna Williams Recipe Summary prep: 25 mins total: 2 hrs 25 mins Servings: 12
Ingredients Ingredient Checklist 3 tablespoons unbleached all-purpose flour, plus more for dusting 1 disk Test Kitchen’s Favorite Pate Brisee 3 large eggs, room temperature 4 tablespoons unsalted butter, melted and cooled 3/4 cup packed light-brown sugar 3/4 cup golden syrup, such as Lyle’s 2 tablespoons apple-cider vinegar 1 teaspoon kosher salt 1 teaspoon pure vanilla extract 1/4 teaspoon cayenne pepper, plus more for serving (optional) 1 1/2 cups roasted unsalted Virginia peanuts Vanilla ice cream, for serving
Cook’s Notes When Martha made this recipe on Martha Bakes, she served the pie with Buttermilk Ice Cream and omitted the cayenne pepper on top.
Gallery Virginia Peanut Pie Credit: Anna Williams
Recipe Summary prep: 25 mins total: 2 hrs 25 mins Servings: 12
Gallery
Virginia Peanut Pie Credit: Anna Williams
Virginia Peanut Pie
Credit: Anna Williams
Virginia Peanut Pie
Recipe Summary prep: 25 mins total: 2 hrs 25 mins Servings: 12
Recipe Summary
prep: 25 mins total: 2 hrs 25 mins
Servings: 12
prep: 25 mins
total: 2 hrs 25 mins
prep:
25 mins
total:
2 hrs 25 mins
Servings: 12
12
Ingredients
Ingredients
- 3 tablespoons unbleached all-purpose flour, plus more for dusting 1 disk Test Kitchen’s Favorite Pate Brisee 3 large eggs, room temperature 4 tablespoons unsalted butter, melted and cooled 3/4 cup packed light-brown sugar 3/4 cup golden syrup, such as Lyle’s 2 tablespoons apple-cider vinegar 1 teaspoon kosher salt 1 teaspoon pure vanilla extract 1/4 teaspoon cayenne pepper, plus more for serving (optional) 1 1/2 cups roasted unsalted Virginia peanuts Vanilla ice cream, for serving
Directions
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.
Cook’s Notes When Martha made this recipe on Martha Bakes, she served the pie with Buttermilk Ice Cream and omitted the cayenne pepper on top.
Cook’s Notes
When Martha made this recipe on Martha Bakes, she served the pie with Buttermilk Ice Cream and omitted the cayenne pepper on top.
Reviews
Add Rating & Review
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All Reviews for Virginia Peanut Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Virginia Peanut Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
