Perfect Peanut Pie Virginia State Recipes

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
• Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
• Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
• Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.

Steps:

• Preheat oven to 350º.
• Crush the peanuts with rolling pin or mallet.
• Lightly beat the eggs; whisk in the sugar and flour until well combined.
• Add corn syrup and peanuts, and then add butter.
• Pour the filling into the prepared crust.
• Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.).
• Cool to room temperature.
• Serve with whipped cream, if desired.

Steps:

• In a stockpot, cover fowl with water. Add bay leaves and rosemary, bring to a boil, and then simmer until tender. Remove fowl from pot and set aside to cool. Reserve stock in pan. Bone fowl, saving the skin and bones to add back to stock later. Place meat in each of 4 (2-cup) serving bowls. Add celery, carrots, and onions to stock and simmer until tender. Strain, reserving the stock, and divide into bowls with fowl. Add peas, mushrooms and peanuts to bowl with fowl and vegetables.
• Preheat oven to 350 degrees F.
• Divide sauce evenly among bowls. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg. Prick crust with fork to vent. Bake until crust is golden brown.
• In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste.
• Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops.

Steps:

• Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Freeze until firm, about 30 minutes., In a large bowl, combine the ice cream and 1 cup peanut butter until blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie until almost firm, about 1 hour. Sprinkle with about two-thirds of the chopped peanut butter cups. Freeze for 30 minutes., Meanwhile, resoften remaining ice cream mixture. Spread over peanut butter cups (pie will be very full). Cover and freeze for at least 2 hours or until almost firm. Sprinkle with chopped peanuts and remaining chopped peanut butter cups. Cover and freeze until firm, about 1 hour longer., Remove from the freezer 15 minutes before serving. Combine caramel topping and remaining peanut butter; drizzle some over dessert plates. Top with a piece of pie; drizzle with remaining caramel mixture.

Steps:

• Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
• Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
• Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.

Steps:

• Prepare pie shell as directed.
• Cut peanut butter into powdered sugar until appearance of pie dough.
• Place half of mixture in cooled pie shell.
• Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
• In smaller bowl, beat egg yolks well.
• Pour small amount of milk mixture over beaten egg yolks and mix together.
• Combine egg mixture into milk mixture and cook in double boiler until thick.
• Add butter and vanilla and mix.
• Pour into prepared pie shell.
• Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
• Spread meringue over PB mixture and make a few peaks with spatula.
• Sprinkle remainder of peanut butter mixture over meringue.
• Bake at 325-degrees for 30 minutes, or until brown.
• Can be served warm or cold. I prefer warm.