Georgia Peanut Pie: Peanut Brittle's Older, More Mature Sister

When I first heard about Peanut Pie from Virginia Diner, I was skeptical. It's not peanut butter pie. It's kind of got a pecan pie base. I mean, it sounds like knock-off pecan pie, does it not? But, as per usual, I was terribly wrong. Peanut pie is its own, independent entity, belonging in a peanut-y, sweet-salty category of its own. Unlike super sweet pies like chess pie or some unmentionable cloying apple pies, the roasted and salted peanuts cut through the rich molasses base and balance the whole mix. I've heard many people say it tastes like soft, gooey peanut brittle in a pie crust. So I suppose, as the title suggests, it's kind of like the mature older sister to peanut brittle.

Unfortunately, it's hard to sell people on the concept of a peanut pie in California. I'm not entirely sure why that is, probably having something to do with the fact that peanuts seem less bougie than pecans. But I can't recommend this pie highly enough. Try it out yourself next time you have a bunch of roasted peanuts laying around that you don't know what to do with. You may end up forming a dangerous peanut pie habit.

This is the "Virginia" version. These peanuts came from VA. I like to get mine sourced from Georgia.

Georgia Peanut Pie

Recipe adapted from the Virginia Diner's Peanut Pie

Note: In the picture, I've made a half-pint jar version. This recipe is for a full 9" pie. If you want to make a jar pie, just press the crust lightly into 3-4 buttered jars. The mix should make 3-4 jar pies, depending on the size you use.

Ingredients

1 partially pre-baked pie crust 

3 large eggs

1/2 cup sugar

1/3 cup all-purpose flour

1 cup molasses or sorghum

1.5 cups of roasted, salted peanuts (don't get honey roasted or unsalted or raw or anything funny like that)

1 tbsp unsalted butter, melted

Directions

1. Preheat oven to 350F

2. Lightly crush or roughly chop the peanuts, leaving them mostly intact and in a variety of sizes of chunks

3. Beat the eggs and then whisk in the sugar and flour. 

4. Stir in the molasses and butter, then add in the peanuts. 

5. Pour the filling into the crust. Bake 40-45 minutes or until the top puffs just slightly and wiggles just a bit when you move it. The edges should be lightly browned.

6. Cool to room temperature. Serve room temp. or cold with whipped cream.

Happy National Pie Day: I Ate All the Pie!

In commemoration of this monumental national holiday, I baked myself an individual pie in a ramekin and then I ate all of it. Because I can. Hey, the holiday doesn't give me the day off of work, so I earned my own mini-vacation in pie form.

What kind of a pie do I eat if left to my own devices? Chocolate chess pie, of course. It's intoxicating when it's fresh out of the oven. Then I warm up some caramel sauce, drizzle it on top, and sprinkle with flakes of sea salt. My second choice would be banana cream pie, but I prefer to leave my banana cream pies overnight in the fridge before I eat them. And we all know I wasn't going to let this pie sit overnight. It had to be consumed immediately. See the evidence below.

Before stuffing it in my face.

Middle of stuffing it in my face.

The last bite. I eated all of it. And I regret none of it.

National Pie Day has me thinking about some new goals for my pie project in the coming months:

• Get my online store up and running. I've run into some obstacles with this, but I just need to bite the bullet and go one way or the other. I've started with Payvment, but it's pretty limited in terms of turning on and off shipping for individual items, so if anyone has suggestions of better online Facebook shop platforms, I'm all ears. 
• Dream up my spring menu. I can't wait for all the wonderful fruit that spring brings with it: 
• Apricots (only perfect honey-sweet ones though, like the ones I read about in Lucky Peach Vol. 2. That article killed me. David Chang and the whole gang continually prove themselves geniuses.)
• Kiwis
• Early cherries
• The best of Meyer lemons, limes
• Juice-filled, blood red, homegrown strawberries
• Start taking more seasonal subscribers. I'm planning to open up orders for cookie boxes, pie boxes, candy and southern treat boxes (for local customers) and any combination thereof.
• Take more photos and share more recipes!
• Go to more events at 18 Reasons. And by more events, I mean start going to events because I've never been, and that is a damn shame. Like these DIY Dessert events that happen every so often. Caaaake.

So that is what has been on my mind in this long break from substantial blogging. I love the blog, but I want to grow myself and this little project of mine in a lot of different directions, so it's been secondary to other things for a bit. But I promise to check in often. As always, keep in touch! E-mail me, Tweet me, Facebook me for anything your heart desires!

All in a Day's Work

Another day of baking complete! Today's treats were:

1. Chocolate-peanut butter fudge. This took me two tries as a) my candy thermometer is broken and registered the wrong temperature during trial 1, and b) I kinda just wanted to make two batches of fudge.
2. Three 4 oz. pies in jars. I got new tiny jars just for this purpose. 
3. Peanut butter cookies. I feel like I'm cranking these out on a weekly basis now. 
4. Peanut butter and jelly cookies (pictured). These make life worth living. This is another top-secret recipe that I will be keeping to myself, since I get constant requests for these. You'll just have to try them to taste them! My motto is that for something as simple as peanut butter and jelly cookies, it is all in the ingredients. I only use the best butter, sugar, flour, peanut butter, and preserves.

Droolsies

Now it's time to get some sleep before another big week. Amber is coming to visit and I'll be making my first three-tier cake!

January Inspiration: Momofuku Banana Cake

Photo from yummyinthetummy

Having recently purchased the Momofuku Milk Bar cookbook, a 6" cake ring, a Silpat mat, and a quarter sheet pan, I will be rolling out my very own Momofuku Milk Bar-inspired banana cream cakes. This may even be something I continue to do on a regular basis by special request.

What will distinguish mine from the traditional Momofuku genius-beyond-my-wildest-imagination recipe? I plan to convert my banana cream pie into cake form for this. Momofuku uses a hazelnut crunch and cream filling that admittedly sounds delicious. But I want real down-home flavor in this one. I want it to taste like my mom's banana pudding that she used to make for special occassions. So I plan to make a nilla wafer crunch layer in between whipped cream and homemade custard. Nom Noms. Photos to come soon.