If you love peanuts, I mean, if you adore them, then you will love the new recipe I tried from Southern Living’s November issue! I mentioned last week that I was scouring recipes for a pie fellowship we were having at church. I finally settled on the Georgia Peanut Pie with Peanut Butter filling and Brown Sugar Whipped Cream. That’s a mouthful, but just wait until you taste the pie! It’s a rich, peanut pie that will leave you smacking your lips and glad that you ate only a little slice! It is quite rich, but hey, isn’t that what dessert is for?
This recipe is easy when it’s done in a couple days. Do the crust. Go have lunch with friends, wash up the Thanksgiving linens, take a walk, then come back the next day and make the filling. Later in the day make the whipped cream. It’s easy when taken step by step. Here are some pics of the process for the crust:
Georgia Peanut Pie with Peanut Butter Crust
PEANUT BUTTER CRUST
- 1 1/4 cups all-purpose flour
- 1/4 cup cocktail peanuts or dry-roasted salted peanuts
- 2 teaspoons light brown sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cubed
- 2 tablespoons creamy peanut butter
- 1 tablespoon cold shortening, cubed
- 4 to 6 tablespoons ice water
PEANUT BUTTER FILLING
- 1 1/4 cups packed light or dark brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/3 cup evaporated milk or half-and-half
- 1/3 cup sorghum syrup, pure cane syrup, or dark corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups cocktail peanuts or dry-roasted salted peanuts
BROWN SUGAR WHIPPED CREAM
- 1 cup cold whipping cream or heavy cream
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
How to Make It
Prepare the Peanut Butter Crust: Combine flour, peanuts, brown sugar, and salt in bowl of a food processor; process until peanuts are ground and mixture is combined. Add butter, peanut butter, and shortening, and pulse until mixture resembles small peas, 10 to 12 times. Sprinkle 4 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 2 more tablespoons of water, 1 tablespoon at a time, pulsing after each addition until dough just begins to clump together. Remove dough from processor; shape and flatten into a disk. Wrap disk in plastic wrap, and chill 2 hours or up to 2 days.
Preheat oven to 375°F. Place chilled dough disk on a lightly floured piece of parchment paper. Sprinkle dough with flour. Top with another piece of parchment paper. Roll dough into a 13-inch circle. Remove and discard top sheet of parchment. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of parchment as you roll. Discard bottom sheet of parchment. Place rolling pin wrapped with dough over a 9-inch (1 1/2-inch-deep) glass pie plate. Unroll dough, and gently press it into pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp.
Prepare Peanut Butter Filling: Stir together brown sugar, flour, and kosher salt in a large bowl. Stir in melted butter. Whisk eggs well in a medium bowl; whisk in milk, sorghum, and vanilla. Add peanut butter; whisk until blended. Spoon filling into prepared piecrust. Sprinkle peanuts over top, and place pie on a rimmed baking sheet.
Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, and bake until puffed and golden brown and until center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent over-browning, if necessary. Transfer pie to a wire rack, and cool completely, about 2 hours.
Step 5
Prepare the Brown Sugar Whipped Cream: Using chilled beaters and a large chilled bowl, beat whipping cream with an electric mixer on high speed until thickened, about 2 minutes. Add sugar, and beat until stiff peaks form, about 2 minutes. Add vanilla, and beat until well combined. Cover and chill until ready to serve.
This is a great pie! As a matter of fact, it landed the First Runner-Up award at our pie contest at church! A yummy Apple Crumb pie came in first and deserved it!!
Make this for the peanut lover in your life!!
Did you make any new recipes over Thanksgiving that were “Award-winning” with your family? They’re the ones who count!!
With love from my country kitchen,
Over 30 years ago I received a mason jar containing the sticky substance called, Sour Dough Bread Starter. I have kept that dough going all these years, making untold number loaves of bread, English Muffins, and Cinnamon Rolls! If you’ve ever had sour dough, you know what a delicious flavor the “sour” starter gives the bread. I don’t know the science behind it, I only know it’s good and I want it the rest of my life!
RefreshHer 