A specialty of the Virginia Diner in Wakefield, Virginia (“Peanut Capital of the World”), peanut pie is similar to pecan pie, but not quite as rich. Its deliciousness is directly proportional to the quality of peanuts used. Ice cream or whipped cream is a welcome companion, especially when the pie is served warm.
1 9-inch baked pie crust
1 cup salted Virginia peanuts
2/3 cup white sugar
1/3 cup dark brown sugar
1/2 cup flour
1-1/4 cups corn syrup
2 tablespoons melted butter
Preheat oven to 350 degrees.
Gingerly crush the nuts, but leave them chunky.
Beat the eggs. Whisk in both sugars and flour. Add corn syrup, melted butter, and crushed peanuts. Pour into the baked crust.
Bake 45 minutes. Cool. Pie is best served slightly warm or at room temperature.