For those of us who love baking (I hope you’re one of us!) there is a certain collection of pies that tend to follow tradition: Sweet Potato Pie, Pecan Pie, Pumpkin Pie and I would love to introduce this Peanut Pie to the repertoire. It fits the occasion so perfectly that I wish we can declare this recipe the newest addition to the pie family!
My love for peanuts brings me back to Brazil. When I was a little girl, I used to eat roasted peanuts at the beach, sold in paper cones.
Recently, when was in Rio, I ate peanuts from the cone, and it prompted a peanutmania all over again. Turns out this pie epitomizes my cravings for peanuts. It is excessively crammed with peanuts where peanuts are needed. Moist on the inside, crunchy on the outside, and not overly sweet, this pie is simply dazzling. Serve with a little Bourbon Whipped Cream on the side, perhaps vanilla ice cream, or even plain. Weather you decide to make this for thanksgiving or any other time of the year, you’re bound to come back for more. Let pie season begin!
Serves 10 people
Peanut Butter Crust
1 ¼ cups all-purpose flour
¼ cup dry roasted salted peanuts
2 teaspoons light brown sugar
½ teaspoon kosher salt
5 teaspoons cold unsalted butter, cubed
2 tablespoons creamy peanut butter
1 tablespoon cold shortening, cubed
4 to 6 tablespoons ice water
Peanut Butter Filling
1 ¼ cups packed light brown sugar
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
½ cup unsalted butter, melted
3 large eggs, lightly beaten
½ cup evaporated milk
1/3 cup date syrup
1 teaspoon vanilla extract
½ cup creamy peanut butter
1½ cups dry-roasted salted peanuts
Bourbon Whipped Cream
1 cup cold whipping heavy cream
1 teaspoon light brown sugar
1 tablespoon bourbon
1 teaspoon vanilla extract
Prepare the Peanut Butter Crust
Combine flour, peanuts, brown sugar and salt in the bowl of a food processor; process until peanut 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 the 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.
Pre-heat the oven to 350˚F. Place chilled dough disk on a lightly floured 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 the 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 pie plate. Unroll the dough, and gently press it into the pie plate. Trim dough, leaving ½-inch overhang. Fold the edges under, and crimp.
Prepare the Peanut Butter Filling
Stir together brown sugar, flour, and salt in a large bowl. Stir in the melted butter, eggs, and next 3 ingredients. Add peanut butter, whisk until blended. Spoon filling into the pie crust. Sprinkle peanuts over the top and place the pie on a baking sheet.
Bake in the oven until puffed and golden brown and center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent overbrowning if necessary. Transfer to a wire rack and cool completely, about 2 hours.
Prepare the Bourbon Whipped Cream
Using chilled beaters and a large chilled bowl, beat the whipping cream with an electric mixer fitted with the whisk attachment on high speed, until thickened, about 2 minutes. Add the sugar and beat until stiff peaks form, about 2 minutes. Add the bourbon and vanilla and beat until well combined. Cover and chill until ready to serve.