Virginia Peanut Pie

Baking temperature: 350º F
Baking time: 70 minutes
Yield: 1, 9" pie

Ingredients

Filling:

• ¾ cup light corn syrup
• ¾ cup packed brown sugar
• 3 large eggs
• 6 tbsp. melted butter
• 1 tbsp. vanilla
• ½ tsp. salt
• 2 cups salted dry roasted peanuts crushed

Crust:

• ½ cup vegetable shortening
• 1 ½ cups all-purpose flour
• ½ tsp. salt
• ½ cup water

Instructions

Filling:

1. Whisk corn syrup, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until fully combined.
2. Stir in peanuts until incorporated.
3. Pour into pie shell.
4. Bake until filling is puffed and set but still jiggles slightly when pie is shaken (1 hour and 10 minutes).
5. Cool 4 hours or over night.

Crust:

1. Mix shortening, flour and salt together with a fork or a pastry blender until very crumbly.
2. Add as much water as needed to hold together and mix lightly with a fork.
3. Roll gently on a floured pastry cloth to about an inch larger then pie plate.
4. Fold carefully in half lift to pie plate and unfold.
5. Press into pan.
6. For a single crust, trim with a small knife to about ½“ beyond rim.
7. Fold up and pinch so edge of pie is raised from rim.