Virginia Peanut Pie is a delightful Southern dessert that perfectly embodies the warmth and hospitality of Virginia cuisine. This sweet pie, made with a rich peanut base, has roots steeped in local tradition, often enjoyed during special occasions and gatherings. The combination of creamy peanut butter and a hint of sweetness makes it a comfort food favorite, appealing to both children and adults alike. With its unique flavor profile, Virginia Peanut Pie stands out among classic peanut pie recipes and is a must-try for anyone looking to explore the world of nut-based desserts.
Ingredients
Scale:
For the Pie Crust:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
1 tablespoon sugar
4-5 tablespoons ice water
For the Filling:
1 cup creamy peanut butter (or chunky for added texture)
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
¼ teaspoon salt
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine the flour, sugar, and cubed butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for a flaky crust.
Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures that your pie cooks evenly.
Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess and crimp the edges.
Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5-7 minutes or until lightly golden. Let cool.
Make the Filling: In a large mixing bowl, combine the creamy peanut butter, light brown sugar, and granulated sugar. Beat with an electric mixer until well combined.
Add the eggs, vanilla extract, heavy cream, and salt. Mix until the filling is smooth and creamy, approximately 2-3 minutes. The mixture should be well-blended with no lumps.
Fill the Crust: Pour the peanut butter filling into the pre-baked pie crust, smoothing the top with a spatula.
Bake the Pie: Bake in the preheated oven for 35-40 minutes, or until the filling is set but slightly jiggles in the center when shaken. The top should be slightly p￭ and golden.
Cool and Serve: Allow the pie to cool completely at room temperature before slicing. This will help the filling firm up even more.
