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Peanut Pie

A Southern American pie in the pecan pie family, made with salted roasted peanuts set in a dark, buttery corn syrup custard on a short pastry base. Baked here as one small pie for a single serving.

MainsVegetarian25g+ protein
60 min20 prep · 40 cookMedium1018 kcalper serving
Peanut Pie

Instructions

  1. Put 40 g of plain flour and a pinch of salt in a bowl and rub in 22 g of cold diced butter with your fingertips until the mixture looks like coarse breadcrumbs. Sprinkle over 2 tsp of cold water and press the dough together without kneading it. Flatten into a disc, wrap and chill for 30 minutes.
  2. Heat the oven to 190C. Roll the chilled dough out on a lightly floured board to about 3 mm thick and line a 12 cm loose-bottomed tart tin, pressing it well into the corners and trimming the rim. Prick the base all over with a fork and chill again for 10 minutes.
  3. Line the pastry with a small piece of baking paper and baking beans and blind bake for 12 minutes, until the rim is dry and pale gold. Lift out the paper and beans and turn the oven down to 175C.

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Per serving

1018kcal
25gprotein
113gcarbs
55gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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