Dixieland Peanut Pie

By littlefish

Ingredients

• Crust
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold Land O Lakes® Butter
• 3 to 4 tablespoons cold water
• Filling
• 1 cup dark corn syrup
• 1/2 cup firmly packed brown sugar
• 3 Land O Lakes® All-Natural Eggs
• 2 tablespoons Land O Lakes® Butter, melted
• 2 teaspoons vanilla
• 3/4 cup coarsely chopped salted peanuts
• 1/4 cup whole salted peanuts
• Garnish
• Land O Lakes® Aerosol Whipped Heavy CreamChopped peanuts

Details

Servings 8

Preparation

Step 1

Heat oven to 375°F. Combine flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine corn syrup, brown sugar, eggs, butter and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 3/4 cup chopped peanuts. Pour into prepared crust. Sprinkle top with 1/4 cup whole peanuts.

Bake for 40 to 45 minutes or until top of pie feels dry. (If browning too quickly, cover edge with 2-inch strip of aluminum foil.) Cool completely. Refrigerate at least 2 hours.

Just before serving, garnish with whipped cream and chopped peanuts.