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Peanut Custard Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Eggs 3
  Dark corn syrup 1 Cup (16 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Vanilla 1 Teaspoon
  Salt 1 Dash
  Peanuts 1 Cup (16 tbs)
  Unsweetened whipped cream 1 Tablespoon
Directions

FOR PASTRY

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.

FOR FILLING
In mixing bowl beat eggs slightly with rotary beater.
Stir in the corn syrup, sugar, butter or margarine, vanilla, and salt; beat with rotary beater till smooth.
Stir in peanuts.
Place pie shell on oven rack; pour mixture into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 15 to 20 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack before serving.
Garnish pie with whipped cream.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peanut

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