Thanksgiving is only a few days away, and it’s time to share my secret recipe for Peanut Pie. It’s rich, decadent. In the South, we have a saying when something’s this good: “Slap Yo Mama!”. This pie is so rich, so decadent, and so satisfying it makes me want to cry when I take a bite.
This is a spin on a pecan pie. This next statement sounds un-American. I hate pecans. I hate pecan pie, pecan rolls, pecan cookies. Ugh. They are on my “yucky food list.” Yes, I am a picky eater. As a young child, I started a “yucky food list.” It contains things like lima beans…and pecans.
Peanuts, however, I love, love love! So instead of pecan pie, I turn out peanut pies. But not often enough, my husband claims.
I have baking this pie since before I moved to North Carolina. In fact, this PA native baked this recipe since she was a teenager. It’s one of the first recipes that my mother taught me to bake. By some strange coincidence, fast forward 30 years…I’m married to the son of a peanut farmer in the NC peanut belt and work as the sales manager at a peanut packing facility for my full-time job.
I guess you could say this pie pieces together a childhood recipe from my Yankee family and my life today. But mostly, you should just say…pass the fork and a big ole piece of peanut pie! It truly is to die for y’all!
I have modified this recipe a little bit through the years, and here’s my most current take on it. Of course, it uses my favorite brand of peanuts by Bakers’ Southern Traditions. You’ve seen me use this brand in past recipes such as my Carolina Cajun Cheeseball, and I always get fantastic results!
- two 9″ prepared pie crusts
- 1 1/2 cup light corn syrup
- 1 1/2 cup granulated sugar
- 4 eggs, slightly beaten
- 1 tsp pure vanilla extract
- 1 jar ( 14 oz.) Bakers’ Southern Traditions Peanut Butter (all-natural, non-GMO)
- 1 cup Bakers’ Southern Traditions unsalted blister fried peanuts (non-GMO)
- Finely chop (or pulse with a food processor) the peanuts into smaller pieces. Put them in the bowl of your stand mixer.
- Add the remaining ingredients. Mix with the metal blade of your stand mixer for about 3 minutes.
- Pour the mixture into the two 9″ pie shells. These are NOT deep dish pies, just regular 9″ standard pie shells. The mixture is fairly wet-looking, which is what you want!
- Bake at 400 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake for 30-35 minutes. The top will be golden and lovely.
- Allow to cool, keep pie chilled until you’re ready to serve it.
Top pie with home-made whipped cream, or vanilla ice cream. A drizzle of bourbon on top is a boozy addition that I personally adore!
Click here for a printable copy of this recipe that you can print out to keep.
This really is one of the easiest pies you can ever bake. It’s a fresh take on the pecan pie, which every baker has done a million times over. It’s impressively delicious, moist, and impressive-looking. Your friends will think you spent hours and hours baking it!
To me, there’s no better way to end my Thanksgiving dinner than a teeny slice of pumpkin pie and a teeny slice of peanut pie. OK, who am I kidding? I think I’ll eat a big slice of each. It’s Thanksgiving, right?
Please let me know if you tried this pie, what kind of peanut butter you used, and how it turned out for you!