October 19, 2023

Georgia Peanut Pie with Brown Sugar-Bourbon Chantilly Cream

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Georgia Peanut Pie! Guys, I’m telling you this pie surprised us all. It was simply wonderful. Think of a Payday candy bar on steroids. My husband elevated it to the top of his favorite pie list.

This Georgia Peanut Pie reinvents tradition, encapsulating the spirit of the region’s rich food culture. The peanuts, deeply rooted in Southern agriculture, take center stage in this sumptuous creation, embracing local heritage while catering to modern tastes. This delectable dessert exemplifies the prowess of Georgia’s culinary scene, offering a tantalizing journey through the state’s culinary history and its relentless pursuit of flavor and innovation. Georgia Peanut Pie is more than just a dessert; it’s a culinary revelation that beckons the curious palate to explore the heritage and creativity that make the American South a bastion of culinary excellence.

Well, that is quite enough of the flowery elocution. Here is what our little Georgia Bell across the street said, And I quote,

“Oh my dear…… Your Georgia Peanut pie is a double Blue Ribbon winner…., It is more than scrumptious…… This is my first peanut pie and I lived on a peanut farm…. It’s the BEST….,”

She’s so sweet. Now folks that’s how you get more pie from me.

So just don’t take from me or my sweet neighbor. Give this a try the write to me what you think.

Georgia Peanut Pie with Brown Sugar-Bourbon Chantilly Cream

This peanut pie recipe is a Georgian's dream with gooey peanut butter filling and salty cocktail peanuts. Oh my!! This pie surpassed my expectations. My sweet neighbor said it’s a double blue ribbon pie.

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Active Time 30

Total Time 3 30

Course Dessert

Cuisine American

Ingredients

1 prebaked 11” deep dish pie crust

Peanut Butter Filling

1 1/2 cups packed light or dark brown sugar I used light brown
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter melted
4 large eggs
1/2 cup evaporated milk or half-and-half
1/2 cup sorghum syrup pure cane syrup, or dark corn syrup(I used dark Karo syrup)
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons creamy peanut butter
1 1/2 cups cocktail peanuts or dry-roasted salted peanuts

Brown Sugar-Bourbon Whipped Chantilly Cream

3 ounces cream cheese softened
1 cup cold whipping cream or heavy cream
3 tablespoons light brown sugar
1 tablespoon 1/2 oz. bourbon
1/2 teaspoon vanilla extract

Instructions

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 prebaked piecrust. Sprinkle peanuts over top, and place pie on a rimmed baking sheet.
Bake in preheated oven @375F 10 minutes. Shield edges with aluminum foil or a pie shield to prevent over browning. Reduce oven temperature to 350°F, and bake until puffed and golden brown and until center is set, 45 to 55 minutes. Transfer pie to a wire rack, and cool completely, about 2 hours.
Prepare the Brown Sugar-Bourbon Chantilly Cream:
Using chilled beaters and a large chilled bowl, beat cream cheese, brown sugar, bourbon and vanilla with an electric mixer on medium speed until very smooth about 2 minutes. Add whip cream and beat until stiff peaks form, about 2 minutes. Cover and chill until ready to serve.