Virginia Peanut Pie

Virginia Peanut Pie

Salty-sweet pie gets a spicy kick from cayenne powder and a yummy crunch from chopped, roasted peanuts.

Virginia Peanut Pie

  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1 Single-Crust Pate Brisee (recipe follows)
  • 3 large eggs, room temperature
  • 1/2 stick (1 cup) unsalted butter, melted and cooled
  • 3/4 cup golden syrup
  • 3/4 cup packed Domino® Light Brown Sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne, plus more for serving
  • 1 1/2 cups (7 1/2 ounces) roasted unsalted peanuts
  • Vanilla ice cream, for serving

Preheat oven to 375 degrees.
On a lightly floured surface, roll dough to an 11-inch round. Transfer to a 9-inch pie plate. Trim edges to 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork. Chill 10 minutes. Line with parchment and fill with pie weights. Bake until bottom no longer looks wet, about 25 minutes. Remove weights and parchment and continue baking until light golden, about 10 minutes more. Let cool to room temperature on a wire rack, 30 minutes.

Whisk eggs in a large bowl. Add butter, syrup, sugar, vinegar, vanilla, flour, salt, and cayenne and whisk until smooth and thoroughly combined. Coarsely chop 1 cup peanuts and stir into egg mixture. Pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over filling.

Bake until crust is golden brown and filling is puffed and set, 40 to 50 minutes (tent with foil if crust browns too quickly). Let cool to room temperature on a wire rack. Slice and serve with scoops of vanilla ice cream lightly sprinkled with cayenne.

Serves 12.

Single Crust Pâte Brisée

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Domino® Granulated Sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3 to 4 tablespoons ice water

Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs, with some pea-sized pieces remaining. Drizzle with 3 tablespoons water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not over process.

Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.

Makes enough for one (10-inch) tart.

Recipe as featured on Martha Bakes.

Virginia Peanut Pie