Thanksgiving Peanut Pie
Ahhhh…Thanksgiving. I just love Thanksgiving. The whole ritual of spending a whole day (sometimes 2! sometimes 3!) planning and creating a meal to eat with your loved ones, it just makes me glow. Like everyone, I have my traditions, particularly in the pie department. But this year I decided to try something new. I had bought this can of Lyle’s Golden Syrup ages ago, in a sentimental moment (it was big in Australia). I, of course, never used it because, well, it’s British and I don’t have any British cookbooks. Several years ago a peanut pie recipe caught my eye. I mentally bookmarked it, but never found the right time to make it. It’s funny, I’ll try all kinds of things with cakes, but I tend to get a little rigid with pies. They’re just SO much work! But anyways, this year I decided would be the one, the year I made peanut pie for Thanksgiving instead of pecan pie. It was a bold move. John was terrified since he feels a deep and personal connection with my pecan pie. I almost backed down, until I ran across a recipe for a peanut pie that called for golden syrup. It was basically a sign. So I made it.
First I pre-baked a shell. I tossed some dry roasted peanuts inside.
Then I made the goo filling, which I poured on top of the nuts.
And then I baked it for 45 minutes or so, until it was set in the middle. To be honest, I wasn’t totally in love with this pie. It kind of tasted like a Baby Ruth candy bar. After years of oohing and aahing at the idea of peanut pie, I had some serious expectations. But in the end, I had a hard time fighting off the “I’d rather be eating my pecan pie” feelings. But then again, I make a mean pecan pie.
NORTH CAROLINA PEANUT PIE RECIPE (adapted from Scratch Bakery):
1 fully baked pie crust
1/3 cup (packed) dark brown sugar
1 vanilla bean
2 TBSP all purpose flour
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
3 large eggs
1 cup golden syrup
1 tsp apple cider vinegar
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 1/2 cups dry roasted peanuts
- Preheat oven to 350.
- Rub seeds from vanilla bean into brown sugar to break up clumps.
- Whisk brown sugar, flour, 1/2 teaspoon coarse salt, cinnamon, and cayenne in medium bowl.
- Whisk eggs in another medium bowl to blend.
- Add brown sugar mixture to eggs.
- Add golden syrup, apple cider vinegar and melted butter to eggs and whisk to blend.
- Pour peanuts in pie crust. Pour in filling.
- Bake pie until filling is set, about 40 minutes.