Food and Recipes Desserts Pies Georgia Peanut Pie with Peanut Butter Crust and Brown Sugar-Bourbon Whipped Cream Be the first to rate & review! With a cookie-like peanut butter crust, gooey peanut butter filling, and salty cocktail peanuts, this peanut pie recipe is a Georgian's dream. By Nancie McDermott Nancie McDermott Nancie McDermott has been a cookbook author, food writer, and cooking teacher for twenty-five years. She has written for Southern Living, Bon Appétit, Food & Wine, Cooks Illustrated, and Fine Cooking. Nominated for a James Beard award in Journalism and an IACP Cookbook Award, she the author of thirteen cookbooks. Southern Living's editorial guidelines Updated on April 2, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 5 hrs 30 mins Yield: 8 serves This pie is the perfect mix of sweet and salty. With a cookie-like peanut butter crust, gooey peanut butter filling, and salty cocktail peanuts, this pie is a Georgian's dream. It's even topped with Brown Sugar-Bourbon Whipped Cream. This peanut pie will impress even the most stubborn relatives you entertain this holiday season. Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Ingredients Peanut Butter Crust 1 1/4 cups all-purpose flour 1/4 cup cocktail peanuts or dry-roasted salted peanuts 2 teaspoons light brown sugar 1/2 teaspoon kosher salt 5 tablespoons cold unsalted butter, cubed 2 tablespoons creamy peanut butter 1 tablespoon cold shortening, cubed 4 to 6 tablespoons ice water Peanut Butter Filling 1 1/4 cups packed light or dark brown sugar 1 tablespoon all-purpose flour 1/4 teaspoon kosher salt 1/2 cup unsalted butter, melted 3 large eggs 1/3 cup evaporated milk or half-and-half 1/3 cup sorghum syrup, pure cane syrup, or dark corn syrup 1/2 teaspoon vanilla extract 1/2 cup creamy peanut butter 1 1/2 cups cocktail peanuts or dry-roasted salted peanuts Brown Sugar-Bourbon Whipped Cream 1 cup cold whipping cream or heavy cream 2 tablespoons light brown sugar 1 tablespoon (1⁄2 oz.) bourbon 1/2 teaspoon vanilla extract Directions Prepare the Peanut Butter Crust: Combine flour, peanuts, brown sugar, and salt in bowl of a food processor; process until peanuts are ground and mixture is combined. Add butter, peanut butter, and shortening, and pulse until mixture resembles small peas, 10 to 12 times. Sprinkle 4 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 2 more tablespoons of water, 1 tablespoon at a time, pulsing after each addition until dough just begins to clump together. Remove dough from processor; shape and flatten into a disk. Wrap disk in plastic wrap, and chill 2 hours or up to 2 days. Preheat oven to 375°F. Place chilled dough disk on a lightly floured piece of parchment paper. Sprinkle dough with flour. Top with another piece of parchment paper. Roll dough into a 13-inch circle. Remove and discard top sheet of parchment. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of parchment as you roll. Discard bottom sheet of parchment. Place rolling pin wrapped with dough over a 9-inch (1 1/2-inch-deep) glass pie plate. Unroll dough, and gently press it into pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp. Prepare Peanut Butter Filling: Stir together brown sugar, flour, and kosher salt in a large bowl. Stir in melted butter. Whisk eggs well in a medium bowl; whisk in milk, sorghum, and vanilla. Add peanut butter; whisk until blended. Add peanut butter mixture to brown sugar mixture, and stir until combined. Spoon filling into prepared piecrust. Sprinkle peanuts over top, and place pie on a rimmed baking sheet. Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, and bake until puffed and golden brown and until center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent overbrowning, if necessary. Transfer pie to a wire rack, and cool completely, about 2 hours. Prepare the Brown Sugar-Bourbon Whipped Cream: Using chilled beaters and a large chilled bowl, beat whipping cream with an electric mixer on high speed until thickened, about 2 minutes. Add sugar, and beat until stiff peaks form, about 2 minutes. Add bourbon and vanilla, and beat until well combined. Cover and chill until ready to serve. Rate it Print