Why do pecans get to have all the fun? This Brown Sugar–Peanut Pie is a cinch to stir together with ingredients you likely already have in your pantry. Even with a sweet brown sugar filling bursting with honey, orange zest, and bourbon, classic salted cocktail peanuts steal the show.
Brown Sugar-Peanut Pie
Makes 1 (9-inch) pie
Ingredients
- Ginger Pie Dough (recipe follows)
- 1 cup (220 grams) firmly packed dark brown sugar
- ⅓ cup (113 grams) clover honey
- ¼ cup (57 grams) unsalted butter, melted
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1 tablespoon (15 grams) bourbon*
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (3 grams) tightly packed orange zest
- 2¼ cups (340 grams) very roughly chopped salted cocktail peanuts
Instructions
- Position oven rack in center of oven. Preheat oven to 400°F (200°C).
- Let Ginger Pie Dough stand at room temperature until slightly softened, 10 to 15 minutes.
- On a lightly floured surface, roll dough into a 12-inch circle (about ⅛ inch thick), lightly flouring rolling pin and surface as needed. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough, if necessary, leaving a ¾-to 1-inch overhang from inner edge of plate; fold edges under, and crimp, if desired. Freeze until firm about 10 minute.
- Top frozen dough with parchment paper, letting ends extend over edges of plate Add pie weights.
- Bake until edges are just set, about 10 to 20 minutes. Carefully remove parchment and weights; let cool on a wire rack for 30 minutes. Reduce oven temperature to 350°F (180°C). Position oven rack in lower third of oven.
- In a large bowl, whisk together brown sugar, honey, melted butter, eggs, egg yolk, bourbon, salt, and orange zest until well combined, stopping to scrape sides of bowl. Stir in peanuts; pour into prepared crust.
- Bake until filling is set and puffed and an instant-read thermometer inserted in center registers 200°F (93°C), 36 to 46 minutes, loosely covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
Notes
*For an alcohol-free version, replace bourbon with 1½ to 3 teaspoons (6 to 12 grams) vanilla extract.
Ginger Pie Dough
Makes 1 (9-inch) crust
Ingredients
- 1½ cups (188 grams) all-purpose flour
- 1½ tablespoons (18 grams) granulated sugar
- 1½ teaspoons (3 grams) ground ginger
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- 3 to 4 tablespoons (45 to 60 grams) ice water
Instructions
- In the work bowl of a food processor, place flour, sugar, ginger, and salt; pulse until combined, bout 4 times. Add cold butter; pulse until butter cubes are peanut-to almond-size. Add 3 tablespoons (45 grams) ice water in two additions, pulsing until dough forms large clumps. Add remaining 1 tablespoon (15 grams) ice water if dough seems too dry.
- Turn out dough onto a clean surface, and shape into a 5-inch disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
