Georgia Peanut Pie

Georgia Peanut Pie – very similar to a pecan pie but with raw peanuts! SO good! This pie is SO easy to make – just whisk together eggs, vanilla, sugar, and corn syrup. Stir in the raw peanuts and pour into a frozen deep-dish pie crust. Top baked pie with some vanilla ice cream or fresh whipped cream. Can make in advance and store in an air-tight container. 

slice of pie on a plate

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What is Peanut Pie?

Have you ever tried a Georgia Peanut Pie? It is similar to pecan pie, but it is made with raw peanuts instead of pecans. I had never heard of peanut pie until I stumbled across a recipe in an old cookbook. It sounded interesting, so I decided to give it a try! OMG! I’m so glad I did. This was delicious! We ate WAY too much of this delicious pie!

This pie is perfect for watching The Masters and all your upcoming potlucks and dinner parties. I have it on the menu for Easter. I might make two pies because they never last long!

whole peanut pie

How To Make Peanut Pie

Making this pie is super easy to make. Whisk together eggs, vanilla, sugar, and light corn syrup. Stir in some raw peanuts and pour into a frozen deep-dish pie crust. SO easy! Pop it in the oven and you are done. 

  • There is no need to thaw the pie crust before baking. It will bake along with the filling.
  • I used light Karo corn syrup. You can substitute dark corn syrup if desired.
  • Can I Make the Pie in Advance? Yes! You can make this Georgia Peanut Pie in advance and store it in an air-tight container. I put it in a gallon ziplock bag. It fits perfectly.
  • I store the pie on the kitchen counter. I don’t refrigerate the pie. You can, but it isn’t necessary. You can even freeze the cooled pie for later.
  • Can Peanut Pie be frozen? Yes! Bake the pie and cool it completely. Wrap the pie in plastic wrap and place it in a gallon freezer bag and freeze. The pie will keep up to 3 months in the freezer.
slice of pie topped with ice cream & caramel

Easy Dessert for a Crowd

This pie is best served after it has had time to set up. I prefer to serve this peanut pie the day after baking. It is hard to wait that long, but it tastes so much better if you can wait. It won’t be runny if you let it set up.

We topped the pie with some whipped cream and caramel sauce. It is also wonderful slightly warmed with some vanilla ice cream! YUM! 

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slice of pie topped with ice cream & caramel

Georgia Peanut Pie

Yield: 6 people
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Georgia Peanut Pie – very similar to a pecan pie but with raw peanuts! SO good! This pie is SO easy to make – just whisk together eggs, vanilla, sugar and corn syrup. Stir in the raw peanuts and pour into a frozen deep dish pie crust. Top baked pie with some vanilla ice cream or fresh whipped cream. Can make in advance and store in an air-tight container.

Equipment:

Ingredients:

Instructions:

  • Preheat oven to 450ºF.
  • Whisk together eggs, salt, vanilla, brown sugar and corn syrup. Stir in raw peanuts. Pour into unbaked pie shell.
  • Bake for 10 minutes. Reduce oven temperature to 350ºF and bake an additional 45 to 50 minutes.

Notes:

  • There is no need to thaw the pie crust before baking. It will bake along with the filling.
  • I used light Karo corn syrup. You can substitute dark corn syrup if desired.
  • Can I Make the Pie in Advance? Yes! You can make this Georgia Peanut Pie in advance and store it in an air-tight container. I put it in a gallon ziplock bag. It fits perfectly.
  • I store the pie on the kitchen counter. I don’t refrigerate the pie. You can, but it isn’t necessary. You can even freeze the cooled pie for later.
  • Can Peanut Pie be frozen? Yes! Bake the pie and cool it completely. Wrap the pie in plastic wrap and place it in a gallon freezer bag and freeze. The pie will keep up to 3 months in the freezer.

Steph

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Pin This Recipe
slice of pie on a plate
whole peanut pie

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Comments

  1. Has anyone tried this using roasted peanuts instead of raw? I’d love to know how that turned out.

    1. I am planning to try this recipe this weekend (with the raw peanuts). The benefit of the raw peanuts (as in a brittle recipe I make) is that they lend their flavor to the candy (and I assume in this case the filling) as they cook.

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