Alabama Peanut Pie
- 1 cup blanched, shelled raw peanuts
- 1 cup sorghum molasses or dark corn syrup
- ½ cup sugar
- ½ cup (1 stick) butter, at room temperature
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- One 9-inch unbaked pie shell
Instructions:
You will surely adore this delicious pie.
- Preheat the oven to 325° F.
- Spread the peanuts in an ungreased baking pan and roast slowly until golden; this will take 15 to 18 minutes. Remove the peanuts from the oven and raise the temperature to 350° F.
- Cool the peanuts, then grind very fine (a food processor does this in about 30 seconds). Empty the nuts into a large mixing bowl, add the molasses, sugar, butter, eggs, vanilla, salt, and nutmeg, and beat hard until smooth and creamy.
- Pour the filling into the pie shell and slide onto a baking sheet. Bake in the lower third of the oven for about 50 minutes or until puffed, nicely browned, and a cake tester inserted halfway between the edge and the center comes out clean.
- Cool the pie to room temperature before cutting. Make the pieces small; this pie is very rich. Serve as is or top with whipped cream or, if you prefer, with scoops of vanilla or dulce de leche ice cream.
