Double Peanut Pie Recipe
Double Peanut Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown here, and I always look for ways to use local products.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 2 eggs
  • 1/3 cup creamy peanut butter
  • 1/3 cup sugar
  • 1/3 cup light corn syrup
  • 1/3 cup dark corn syrup
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 1 cup salted peanuts
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream or ice cream, optional

Directions

In a mixing bowl, beat the eggs; gradually add peanut butter, sugar, corn syrups, butter and vanilla; mix well. Fold in peanuts. Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired. Yield: 6-8 servings.
Originally published as Double Peanut Pie in Country August/September 1996, p49

Nutritional Facts

1 piece: 484 calories, 30g fat (10g saturated fat), 79mg cholesterol, 358mg sodium, 48g carbohydrate (23g sugars, 2g fiber), 10g protein.

  • 2 eggs
  • 1/3 cup creamy peanut butter
  • 1/3 cup sugar
  • 1/3 cup light corn syrup
  • 1/3 cup dark corn syrup
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 1 cup salted peanuts
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream or ice cream, optional
  1. In a mixing bowl, beat the eggs; gradually add peanut butter, sugar, corn syrups, butter and vanilla; mix well. Fold in peanuts. Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired. Yield: 6-8 servings.
Originally published as Double Peanut Pie in Country August/September 1996, p49

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