How to Make It
Prepare the Peanut Butter Pie crust. Combine flour, peanuts, brown sugar and salt in work bowl of food processor, processing and pulsing to grind peanuts and combine everything well. Add butter, shortening, and peanut butter and pulse until pea-sized bits and flakes of butter and shortening remain, 10 to 12 times. With machine running, add 4 tablespoons ice water. Stop and then pulse 4 times. Add 2 more tablespoons water and pulse again, until dough begins to clump together. Remove dough from processor, and gently shape into a flat disk. Wrap in plastic wrap, and chill 2 hours, or up to 2 days.
Roll out Peanut Butter Pie crust. Place Peanut Butter Pie crust disk on a lightly floured piece of parchment paper. Sprinkle dough with flour. Top with another sheet of parchment paper. Roll dough into a 13-inch circle. Remove top sheet of parchment. Using the bottom sheet as handles, lift and invert the rolled crust into a 9 inch (1 ½ inch deep) pie plate. Trim dough and crimp.
Prepare Peanut Filling. Preheat oven to 375 degrees F. Combine brown sugar, flour, and salt in a large bowl, using a large spoon or your hands to mix them evenly and well. Stir in melted butter. Whisk eggs well in a medium bowl. Add milk, sorghum, and vanilla, whisking to mix well. Add peanut butter; whisk until blended. Spoon peanut filling into prepared pie crust, then sprinkle with peanuts. Place pie on a rimmed baking sheet.
Bake at 375 for 10 minutes. Reduce heat to 350 degrees F and bake until puffed and golden brown, and until center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent excessive browning if necessary. Transfer to a wire rack and cool completely. Drizzle Coca-Cola glaze over sliced peanut pie.