Fried Peanut Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 668
- Total Fat
- 44
- Saturated Fat
- 14
- Carbohydrates
- 60
- Dietary Fiber
- 4
- Sugar
- 40
- Protein
- 15
- Cholesterol
- 116
- Sodium
- 232
- Total: 4 hr (includes chilling, freezing and cooling times)
- Active: 45 min
Ingredients
Pie Crust:
1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold, unsalted butter, diced
1 large egg
Filling:
Vegetable oil, for frying
2 cups unsalted peanuts
3/4 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons creamy peanut butter
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Directions
- For the pie crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon of cold water.)
- Turn the dough out onto a clean work surface and bring it together by hand. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to overnight.
- Roll the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie plate and tuck the edges underneath to form a thick edge that is even with the rim. Use a fork to make marks all around the edges, then use the fork to dock small holes all over the crust. Freeze the pie shell for 30 minutes.
- Preheat the oven to 400 degrees F.
- Put a piece of parchment or foil over the pie shell and fill with dried beans or pie weights. Bake on the center rack until the dough is set and pale blonde, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Let the crust cool slightly, about 15 minutes. Reduce the oven temperature to 350 degrees F.
- For the filling: While the crust is baking, add enough vegetable oil to a skillet to come 1/2 inch up the sides. Heat over medium-high heat until the oil shimmers and bubbles when a test peanut is added. Line 2 baking sheets with paper towels. Add the peanuts to the oil and fry until deep golden brown, 1 to 2 minutes. Use a slotted spoon to remove the peanuts to one of the prepared baking sheets. Pat the peanuts as dry as possible, then transfer them to the other prepared baking sheet so that more oil can be absorbed. Reserve 1/2 cup of the peanuts; roughly chop the remaining peanuts.
- Combine the brown sugar, corn syrup, butter, peanut butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat; Simmer, whisking constantly, until smooth, about 2 minutes. Let cool for 10 minutes.
- Whisk the eggs into the filling until smooth. Fold in the chopped peanuts. Pour the filling into the pie crust, then top with the reserved 1/2 cup whole peanuts.
- Bake on the center rack until the edges of the filling are set and the center is still slightly loose, 35 to 40 minutes. Cool completely on a wire rack, about 1 hour. Serve at room temperature.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)