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.
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
How to Make It
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. 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.