Peanut Brittle Pie

By cecelia26_

Ingredients

• Crust:
• 1 1/3 cups flour plus additional for dusting
• Dash of salt
• 1 Tablespoon sugar
• 1/2 cup shortening
• 3 to 5 Tablespoons cold water
• Filling:
• 3 Eggland's Best eggs (large)
• 3/4 cup light brown sugar
• 3/4 cup light corn syrup
• 4 teaspoons flour
• 3 Tablespoons melted butter
• 1 teaspoon vanilla
• 1/2 cup roasted salted peanut halves

Details

Servings 12
Adapted from egglandsbest.com

Preparation

Step 1

Preheat oven to 350 degrees F. Prepare a 9-inch deep-dish pie plate, lightly spraying with non-stick cooking spray; set aside.

Prepare pie shell:
Stir flour, salt, and sugar together in a medium bowl. Cut shortening in using a pastry blender until all ingredients are well combined.
Add water, one tablespoon at a time, and continue to cut dough until dough is soft and all flour is moistened but not too sticky.
Roll dough out on a floured surface and place in pie pan. Trim edges of dough and flute if desired.

Prepare filling:
In a medium bowl, beat eggs with electric mixer on medium speed until foamy.
Beat in sugar, corn syrup, flour, butter, and vanilla until combined. Stir in peanuts.
Pour into pie shell and place on lower oven rack; bake for 55-65 minutes, or until filling is browned and not too jiggly in the center. Cool completely on a rack before cutting.

Note: If the filling is browning too quickly, cut a circle of aluminum foil, spray with cooking spray and place over the center of the pie.