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Double Peanut Pie

I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown here, and I always look for ways to use local products. —Vivian Cleeton, Richmond, Virginia
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    8 servings


  • 2 large eggs, room temperature
  • 1/3 cup creamy peanut butter
  • 1/3 cup sugar
  • 1/3 cup light corn syrup
  • 1/3 cup dark corn syrup
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup salted peanuts
  • 1 pie shell (9 inches), unbaked
  • Whipped cream or ice cream, optional


  • In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts.
  • Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.
Nutrition Facts
1 piece: 484 calories, 30g fat (10g saturated fat), 79mg cholesterol, 358mg sodium, 48g carbohydrate (23g sugars, 2g fiber), 10g protein.

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