I made that!

Thanksgiving Peanut Pie

Posted in All Sugar All The Time, Certified Pie Ninja by brandi on November 27, 2009

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.