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We’re getting to the last of the 52 pies which means the end of 2011 is quickly approaching. I am convinced that time accelerates minutes after you wash the last dish on Thanksgiving. At this point I’m trying to make sure I’ve made at least one pie with all the fruit and nuts available in our area. Peanuts have not been represented yet, peanut butter yes, peanuts and molasses not so much. So this recipe appealed to me. This pie has a very strong molasses flavor so if you don’t care for it, substitute dark corn syrup. It would taste more like a pecan pie but that’s not a bad thing!
Start by making a simple syrup with sugar and water. Bring the mixture to a boil and cook until it starts to thicken and all the sugar is dissolved.
Don’t overcook the syrup – remove it when it starts to thicken.
Mix together the salt and cayenne pepper. Yes you read that right – cayenne pepper is the spicy part of Spicy Peanut Pie.
Remove the syrup from the heat and quickly stir in the salt mixture.
Quickly toss the roasted peanuts in the simple syrup and spread them in a single layer on a parchment lined baking sheet.
Bake the peanuts in a 350 degree oven for about 10 minutes, or until fairly dry.
Remove the peanuts from the parchment paper and transfer them to a clean plate to cool.
Once cooled, chop the peanuts and set aside. Gather all the other ingredients. You will need a pre-baked single pie crust, molasses or bark corn syrup, eggs, brown sugar, chocolate chips, melted butter, vanilla, flour and bourbon (optional).
Whisk the eggs until blended.
Whisk in the brown sugar and molasses until mixed.
Add the butter, bourbon and vanilla and whisk until mixture is smooth. Fold in the peanuts.
Sprinkle 1/2 the chocolate chips in the bottom of the pre-baked pie crust. Pour the filling on top and sprinkle with the remaining chocolate chips. Bake at 350 degrees until the edges puff up and the center is fairly firm but still a little wiggly when nudged. This should take about 35 – 40 minutes.
Remove the pie from the oven and cool to room temperature. Serve and enjoy!
Spicy Peanut Pie
(Adapted from a recipe by Barry Maiden, published in Nancie McDermott’s cookbook – Southern Pies)
1/3 cup sugar
1 1/2 teaspoon salt
1/2 teaspoon cayenne
1 1/2 cups unsalted roasted peanuts
1 cup sorghum, molasses, or dark corn syrup
1/2 cup packed dark or light brown sugar
3 tablespoons butter, melted and cooled slightly
3 tablespoons bourbon
2 teaspoons vanilla
1 tablespoon all-purpose flour
1 cup semisweet chocolate chips
1-9 inch partially pre-baked pie crust
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Make a simple syrup by combining the granulated sugar with 3 tablespoons water in a small saucepan. Bring to a boil over medium heat. Stir to dissolve the sugar and once it begins to thicken remove from heat. Add the cayenne pepper and salt and stir to combine. Quickly add the peanuts and coat with the syrup. Spread the peanuts in a single layer on the parchment paper and bake for 10 minutes in the oven. The peanuts should be somewhat dry. Remove from the oven and immediately place the peanuts on a plate to cool. Once cooled, chop and set aside.
For the filling whisk the eggs together lightly. Add the molasses or syrup and the brown sugar to the beaten eggs. Whisk until the mixture is smooth and thick. Add the butter, bourbon, and vanilla until blended. Stir in the flour, then add the peanuts. Fold just until mixed.
Sprinkle 1/2 cup of chocolate chips in the prepared crust. Pour the filling on top then sprinkle with the remaining 1//2 cup chocolate chips. Bake until the edges are puffed up and the center is fairly firm, wiggling only a little when gently nudged – about 35- 40 minutes.
Cool the pie on a rack until room temperature and serve. Refrigerate remaining pie.
We’re in full Thanksgiving mode this week! We have out of town company coming for a few days and with our kids and other friends, I think we’ll end up with 10 for dinner. So much to do! I’m hoping you have plenty of time to enjoy your loved ones. I also hope the holiday is stress free and all your recipes turn out fantastic! That’s not too much to ask 🙂
Thanks so much for stopping by!