Cooking Lesson #288: Cowboy Peanut Pie

The Nashville Collection

photo: spicedblog.com

How y’all doin’? Before everyone went gaga with salted caramel desserts, there was the Southern Peanut Pie. Some say it's a poor man's version of pecan pie. Others say it was the salty-sweet punch inspired by the flavor thrill of a now-vanishing gas station treat created by pouring a packet of salted peanuts into a bottle of ice-cold Coke. Either way, we say it's a crackerjack of a pie. This swoon-worthy peanut pie is topped with a tender  natural peanut-brittle-like veneer. Cowboy Peanut Pie is at its at its best made with roasted Virginia peanuts... kind of ironic for a Nashville favorite, right?
 
Prep time:  10 minutes
Bake time:  55 minutes
Yield:  8 servings
 
Ingredients
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 cups roasted Virginia peanuts
1/2 cup (1 stick butter), melted
2 tablespoons milk
2 tablespoons real maple syrup
1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract
1 9-inch deep dish pie shell, unbaked, or homemade pastry
 
Serve with vanilla ice cream or whipped cream
 
Directions

1. Preheat an oven to 325⁰ F.
2. In a large mixing bowl combine the brown sugar, granulated sugar and eggs until creamy.
3. Add the peanuts, melted butter, milk, maple syrup, flour and vanilla extract; stir to combine.
4. Pour the mixture into the pie shell.
5. Bake the pie for 55 minutes.
6. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools.
7. Serve topped with a scoop of vanilla ice cream or with a dollop of homemade whipped cream.

ChefSecret:  Allow the pie to cool completely before cutting to prevent the center from running.

Covid-19 Quip of the Day: “A perfectionist walked into and out of a bar… apparently, the bar wasn’t set high enough.”
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