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.
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.
Video
Notes
Based on Recipe by Nancy McDermott