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Caramel-Peanut Pie

southern.chef's picture
  Sugar 2 Cup (32 tbs), divided
  Boiling water 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Eggs 5 , separated
  Milk 2 Cup (32 tbs)
  Peanuts 1 Cup (16 tbs), chopped
  Vanilla extract 1 Teaspoon
  Pastry shell 2
  Sugar 1⁄4 Cup (4 tbs)

Place 1 cup sugar in a heavy skillet, cook over medium-high heat, stirring constantly, until sugar melts and forms a light brown syrup.
Reduce heat to low, gradually add boiling water in a slow stream, stirring constantly with a wire whisk.
Remove from heat.
Combine 1 cup sugar and flour in a heavy saucepan, stir well.
Add egg yolks, milk, and caramelized sugar mixture, stir well.
Cook over low heat, stirring constantly, until mixture thickens.
Stir chopped peanuts and vanilla into mixture.
Pour into pastry shells.
Beat egg whites (at room temperature) until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes or until golden brown.
Let pies cool to room temperature.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5592 Calories from Fat 960

% Daily Value*

Total Fat 267 g410.5%

Saturated Fat 26.2 g131%

Trans Fat 0 g

Cholesterol 1102.6 mg367.5%

Sodium 570.1 mg23.8%

Total Carbohydrates 729 g242.9%

Dietary Fiber 13.2 g52.9%

Sugars 481.8 g

Protein 119 g238.2%

Vitamin A 33.6% Vitamin C

Calcium 79.4% Iron 71.3%

*Based on a 2000 Calorie diet

Caramel-Peanut Pie Recipe