peanut Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Selected from a recipe collection of a good North Carolina cook


  • Unbaked 8" pie shell
  • 1 c. dark corn syrup
  • 3 eggs
  • 3 tblsp. flour
  • 2 tblsp. melted butter
  • ¼ tsp. salt
  • 1 c. whole toasted peanuts


  • Combine syrup, eggs, flour, butter and salt in mixing bowl. Beat with rotary beater 60 turns only.
  • Spread toasted peanuts in bottom of unbaked pastry shell. Pour liquid mixture over top. Bake in moderate oven (375°) 30 minutes, or until filling is firm.

To Toast Peanuts

Place shelled nuts in shallow pan in moderate oven (350°) about 10 minutes, or until nuts are slightly brown.