Brown Sugar-Peanut Pie

Brown Sugar-Peanut Pie

Why do pecans get to have all the fun? This Brown SugarPeanut 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
  • 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
  1. Position oven rack in center of oven. Preheat oven to 400°F (200°C).
  2. Let Ginger Pie Dough stand at room temperature until slightly softened, 10 to 15 minutes.
  3. 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.
  4. Top frozen dough with parchment paper, letting ends extend over edges of plate Add pie weights.
  5. 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.
  6. 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.
  7. 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.
*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
  • 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
  1. 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.
  2. 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.


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