Virginia Diner Peanut Pie Recipes

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VIRGINIA PEANUT PIE



Virginia Peanut Pie image

This pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that's renowned for this dessert. Martha made this recipe on Martha Bakes episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Number Of Ingredients 12

3 tablespoons unbleached all-purpose flour, plus more for dusting
1 disk Test Kitchen's Favorite Pate Brisee
3 large eggs, room temperature
4 tablespoons unsalted butter, melted and cooled
3/4 cup packed light-brown sugar
3/4 cup golden syrup, such as Lyle's
2 tablespoons apple-cider vinegar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/4 teaspoon cayenne pepper, plus more for serving (optional)
1 1/2 cups roasted unsalted Virginia peanuts
Vanilla ice cream, for serving

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
  • Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
  • Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
  • Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.

DOUBLE PEANUT PIE



Double Peanut Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 484 calories, Fat 30g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 358mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 2g fiber), Protein 10g protein.

STATE FAIR WINNER PEANUT BUTTER CREAM PIE



State Fair Winner Peanut Butter Cream Pie image

Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.

Provided by Southern Lady

Categories     Dessert

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 11

1 pie shell, baked
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
2 cups milk, SCALDED (bring milk just to a boil)
3 eggs, separated
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon vanilla
6 tablespoons sugar

Steps:

  • Prepare pie shell as directed.
  • Cut peanut butter into powdered sugar until appearance of pie dough.
  • Place half of mixture in cooled pie shell.
  • Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
  • In smaller bowl, beat egg yolks well.
  • Pour small amount of milk mixture over beaten egg yolks and mix together.
  • Combine egg mixture into milk mixture and cook in double boiler until thick.
  • Add butter and vanilla and mix.
  • Pour into prepared pie shell.
  • Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
  • Spread meringue over PB mixture and make a few peaks with spatula.
  • Sprinkle remainder of peanut butter mixture over meringue.
  • Bake at 325-degrees for 30 minutes, or until brown.
  • Can be served warm or cold. I prefer warm.

Nutrition Facts : Calories 474.9, Fat 22.5, SaturatedFat 7.4, Cholesterol 85.9, Sodium 346.4, Carbohydrate 61.1, Fiber 1.8, Sugar 42.4, Protein 9.8

VIRGINIA DINER'S PEANUT PIE



Virginia Diner's Peanut Pie image

From Guy Fieri's 'Diner, Drive-Ins and Dives'; adapted from a recipe courtesy of Chris Epperson from the Virgina Diner restaurant, a Virginia landmark, in Wakefield, Virginia.

Provided by alligirl

Categories     Pie

Time 1h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

1 pre-baked pie crust (9 inch)
8 ounces salted virginia peanuts
3 large eggs
1 cup sugar
1/2 cup all-purpose flour
1 1/3 cups light corn syrup
1 tablespoon unsalted butter, melted
whipped cream (optional)

Steps:

  • Preheat oven to 350º.
  • Crush the peanuts with rolling pin or mallet.
  • Lightly beat the eggs; whisk in the sugar and flour until well combined.
  • Add corn syrup and peanuts, and then add butter.
  • Pour the filling into the prepared crust.
  • Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.).
  • Cool to room temperature.
  • Serve with whipped cream, if desired.

Nutrition Facts : Calories 568, Fat 22.6, SaturatedFat 5.1, Cholesterol 83.1, Sodium 168.8, Carbohydrate 87.1, Fiber 2.8, Sugar 42.1, Protein 11.2

PERFECT PEANUT PIE VIRGINIA STATE



PERFECT PEANUT PIE Virginia State image

One of my Red Hatters passed this recipe on to me. She had made it for her husbands birthday party. He loves salted peanuts! All the guests loved it, so this hit recipe was passed on to the guests, and thinking that I might like to post it on JAP ,it was mailed to me. She used the "Planters Salted and Roasted jar of peanuts. If...

Provided by Nancy J. Patrykus

Categories     Pies

Time 1h15m

Number Of Ingredients 7

3 large eggs
1/3 c packed brown sugar
3/4 c light corn syrup
1/2 tsp vanilla
1/4 c unsalted butter..melted......(1/2 a stick)
1/4 tsp salt.......(1/4 t0 1/2 teaspoons)
1 c coarsely chopped, roasted salted peanuts

Steps:

  • 1. Pre-heat the oven to 350 . Partially prebake the pie shell , so the bottom does not get soggy. Cool the shell and mix the filling. Using an electric mixer, beat the eggs and brown sugar in a large bowl until evenly blended. Add the corn syrup, melted butter,vanilla and salt and beat again, briefly, until evenly blended. Stir in the peanuts. Carefully pour the filling into the COOLED pie shell.
  • 2. Bake the pie on the center oven rack for 30 minutes Rotate the pie 180 degrees and bake 20-25 minutes more. When done, the pie will "set" meaning that it will not move in waves when the pie is nudged. Thoroughly cool the pie on a rack. Serve at room temperature or cover loosly with a tented foil and refrigerate for 1-2 hours before serving. Makes 8-10 servings.
  • 3. .........Note: Rotating the pie 180 degrees midway through the baking helps to bake goods evenly and balances the surface for browning. Because the back of most ovens is typically hotter than the front. ........NOTE: Try dusting your pastry nd rolling pin with flour,or lay a sheet of plastic wrap over your pastry, then roll on to the rolling pin. ........NOTE: Foto and recipe from The Old Farmer's Almanac

VIRGINIA DINER PEANUT PIE



VIRGINIA DINER PEANUT PIE image

Number Of Ingredients 7

1/2 pound Crushed salted peanuts
1 cup Sugar
3 Eggs
1/2 cup Flour
1 1/2 cups Karo light corn syrup
2 tablespoons Butter, unsalted, melted
1 Unbaked pie shell

Steps:

  • Mix eggs flour & sugar, add syrup & peanuts, add butter. Pour into pie shell

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