Dessert: United States – Virginia, Southern United States – Virginia Peanut Pie

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 20 min

Ingredients

- 1 unbaked 9-inch (23 cm) pie shell
- 1 cup (240 ml) light corn syrup
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, approx. 150 g total
- 1/4 cup (57 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (16 g) all-purpose flour
- 1/4 tsp (1.5 g) fine salt
- 1 1/2 cups (about 210 g) roasted Virginia peanuts, shelled and unsalted (reserve a few for scattering)
- Optional: 1 tbsp (15 ml) bourbon (optional, for depth)

Instructions

Short Description:
A rich, sweet pie in the style of pecan pie that swaps in roasted Virginia peanuts for a distinctive nutty flavor; the filling is a glossy blend of corn syrup, sugar, eggs, and butter poured into an unbaked pie shell and baked until set.

Regional Notes:
This Virginia version emphasizes roasted Virginia peanuts—larger and more flavorful than many other peanuts—and follows the classic Southern corn-syrup-and-egg filling used in pecan pies. The result is sweeter and more buttery than a plain nut tart and highlights the characteristic Virginia peanut crunch and aroma.

1. Preheat the oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet to catch any drips.
2. If your Virginia peanuts are not already roasted, spread them on a rimmed baking sheet and toast in the oven 6–8 minutes until fragrant; let cool. Coarsely chop about 1 cup (≈140 g) of the peanuts, leaving the remainder whole or halved for texture.
3. In a medium bowl, whisk together the light corn syrup and granulated sugar until combined. Whisk in the eggs until smooth, then whisk in the melted butter, vanilla extract, flour, and salt until homogenous. If using bourbon, whisk it in now.
4. Stir the chopped and whole peanuts into the filling so nuts are evenly distributed. Reserve 1–2 tbsp (approx. 15–30 g) of whole peanuts for scattering on top.
5. Pour the filling into the unbaked pie shell, smoothing the top. Scatter the reserved whole peanuts evenly over the surface.
6. Bake on the center rack 50–60 minutes, until the filling is mostly set and the center only slightly jiggles when the pan is gently shaken. If the crust edges brown too quickly, cover them with foil after about 30 minutes.
7. Remove the pie from the oven and set on a wire rack. Cool completely at room temperature (2–3 hours) so the filling firms; refrigerate 1 hour more if you prefer a chilled slice.
8. Slice and serve at room temperature or lightly chilled. Store leftovers covered in the refrigerator up to 4 days.