Peanut Pecan Pie
Indulge in the ultimate dessert hybrid with this luscious Peanut Pecan Pie, a decadent twist on the classic Southern favorite. This recipe combines the buttery richness of pecans with the salty crunch of roasted peanuts, creating a sweet and salty masterpiece that’s perfect for any occasion. A velvety filling made from brown sugar, light corn syrup, and vanilla extract envelops the chopped nuts, all cradled in a golden, flaky pie crust. The pie bakes to perfection with a beautifully caramelized top, its irresistible aroma filling your kitchen. Ready in just over an hour, this show-stopping dessert is ideal for holidays, potlucks, or weeknight indulgence, and pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A must-try for nut lovers and pie enthusiasts alike, this Peanut Pecan Pie is the perfect blend of creamy and crunchy textures.
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Recipe Information
Ingredients
- 1 9-inch Pie crust (homemade or store-bought)
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar, packed
- 3 quarters cup Light corn syrup
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Kosher salt
- 1 cup Pecans, roughly chopped
- 1 cup Roasted salted peanuts
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C).
Roll out your pie crust and carefully fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and light corn syrup until the mixture is smooth and combined.
Remove the saucepan from heat and let the mixture cool slightly. Once lukewarm, whisk in the eggs, vanilla extract, and salt until smooth.
Fold in the chopped pecans and roasted peanuts, making sure they are evenly distributed throughout the mixture.
Pour the filling into the prepared pie crust, spreading the nuts evenly.
Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and allow the pie to cool completely on a wire rack, about 2 hours. The filling will firm up as it cools.
Slice and serve with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
6360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.3 g | 382% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 891.5 g | 324% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 743.6 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 466 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
