In the heart of Virginia lies a culinary gem that has captured the hearts and taste buds of locals and visitors alike: the Perfect Peanut Pie. This iconic dessert is a symphony of flavors and textures, boasting a creamy peanut butter filling nestled within a flaky, buttery crust. But the journey to peanut pie perfection is not a singular path; it offers a myriad of variations, each with its unique twist on the classic. Our article embarks on a delectable exploration of the Perfect Peanut Pie, presenting a collection of recipes that showcase its versatility and creativity. From the traditional rendition to innovative takes featuring chocolate, bananas, and even a gluten-free option, these recipes cater to every palate and dietary preference. Join us as we delve into the world of peanut pie perfection and discover the secrets behind this beloved Virginia specialty.
Check out the recipes below so you can choose the best recipe for yourself!
VIRGINIA DINER'S PEANUT PIE
From Guy Fieri's 'Diner, Drive-Ins and Dives'; adapted from a recipe courtesy of Chris Epperson from the Virgina Diner restaurant, a Virginia landmark, in Wakefield, Virginia.
Provided by alligirl
Categories Pie
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ยบ.
- Crush the peanuts with rolling pin or mallet.
- Lightly beat the eggs; whisk in the sugar and flour until well combined.
- Add corn syrup and peanuts, and then add butter.
- Pour the filling into the prepared crust.
- Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.).
- Cool to room temperature.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 568, Fat 22.6, SaturatedFat 5.1, Cholesterol 83.1, Sodium 168.8, Carbohydrate 87.1, Fiber 2.8, Sugar 42.1, Protein 11.2
OLD VIRGINIA CHICKEN AND PEANUT PIE
Steps:
- In a stockpot, cover fowl with water. Add bay leaves and rosemary, bring to a boil, and then simmer until tender. Remove fowl from pot and set aside to cool. Reserve stock in pan. Bone fowl, saving the skin and bones to add back to stock later. Place meat in each of 4 (2-cup) serving bowls. Add celery, carrots, and onions to stock and simmer until tender. Strain, reserving the stock, and divide into bowls with fowl. Add peas, mushrooms and peanuts to bowl with fowl and vegetables.
- Preheat oven to 350 degrees F.
- Divide sauce evenly among bowls. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg. Prick crust with fork to vent. Bake until crust is golden brown.
- In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste.
- Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops.
PERFECT PEANUT PIE VIRGINIA STATE
One of my Red Hatters passed this recipe on to me. She had made it for her husbands birthday party. He loves salted peanuts! All the guests loved it, so this hit recipe was passed on to the guests, and thinking that I might like to post it on JAP ,it was mailed to me. She used the "Planters Salted and Roasted jar of peanuts. If...
Provided by Nancy J. Patrykus
Categories Pies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Pre-heat the oven to 350 . Partially prebake the pie shell , so the bottom does not get soggy. Cool the shell and mix the filling. Using an electric mixer, beat the eggs and brown sugar in a large bowl until evenly blended. Add the corn syrup, melted butter,vanilla and salt and beat again, briefly, until evenly blended. Stir in the peanuts. Carefully pour the filling into the COOLED pie shell.
- 2. Bake the pie on the center oven rack for 30 minutes Rotate the pie 180 degrees and bake 20-25 minutes more. When done, the pie will "set" meaning that it will not move in waves when the pie is nudged. Thoroughly cool the pie on a rack. Serve at room temperature or cover loosly with a tented foil and refrigerate for 1-2 hours before serving. Makes 8-10 servings.
- 3. .........Note: Rotating the pie 180 degrees midway through the baking helps to bake goods evenly and balances the surface for browning. Because the back of most ovens is typically hotter than the front. ........NOTE: Try dusting your pastry nd rolling pin with flour,or lay a sheet of plastic wrap over your pastry, then roll on to the rolling pin. ........NOTE: Foto and recipe from The Old Farmer's Almanac
VIRGINIA PEANUT PIE
This pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that's renowned for this dessert. Martha made this recipe on Martha Bakes episode 709.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
- Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
- Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.
Tips:
- Use unsalted butter: This will allow you to control the amount of salt in the pie.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the pie light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Use a combination of all-purpose flour and cornstarch: This will help to give the pie a tender and flaky crust.
- Chill the dough for at least 30 minutes before rolling it out: This will help to prevent the dough from shrinking in the oven.
- Bake the pie in a preheated oven: This will help to ensure that the pie cooks evenly.
- Let the pie cool completely before serving: This will help the pie to set and the flavors to develop.
Conclusion:
With its creamy, peanut butter filling, flaky crust, and chocolate ganache topping, this pie is sure to be a hit with peanut butter lovers of all ages. Whether you're making it for a special occasion or just a weeknight dessert, this pie is sure to please.
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