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Salted Honey Peanut Pie
Melissa Hart

Salted Honey Peanut Pie

Roasted peanuts make a rougher, saltier pie-case slice than pecans, and honey keeps the filling from tasting like straight corn syrup. Use unsalted butter and salted nuts so the seasoning stays predictable. The top should look crowded and bronzed, not black at the rim.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 2 cups roasted salted peanuts
  • 3 large eggs
  • 3/4 cup honey
  • 1/2 cup packed light brown sugar
  • 4 tbsp unsalted butter melted
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and spread the peanuts evenly in the crust.
  2. Whisk the eggs, honey, brown sugar, melted butter, flour, vanilla and salt until no flour lumps remain.
  3. Pour the filling slowly over the peanuts and place the pie on a rimmed sheet pan.
  4. Bake for 45 to 50 minutes until the edges are set and the center wobbles as one piece.
  5. Cool for at least 4 hours before cutting with a sharp serrated knife.