Peanuts have been cultivated for a very long time; the earliest archaeological evidence dates to 7,600 years ago. In America, the United States Department of Agriculture promoted peanut consumption during the late 19th and early 20th centuries. During this time, agricultural scientist George Washington Carver was commissioned to develop hundreds of peanut recipes. Virginia peanuts are the largest of the four types of peanuts grown in the US, with the state accounting for about 15 percent of the nation’s total production of peanuts. Many peanut recipes are made with Virginia peanuts, such as peanut pie, which is similar to pecan pie.
Recipe Servings: 8
Ingredients
- 1 unbaked 9-inch pie crust
- 2 eggs
- ⅓ cup creamy peanut butter
- ⅓ cup sugar
- ⅓ cup light corn syrup
- ⅓ cup dark corn syrup
- ⅓ cup butter, melted
- 1 tsp vanilla extract
- 1 cup salted peanuts
Directions
- Preheat oven to 375°F.
- Press the unbaked pie crust into a 9-inch pie pan.
- Beat eggs lightly in a large mixing bowl.
- Add peanut butter, sugar, both corn syrups, butter, and vanilla gradually until well mixed.
- Fold peanuts into the mixture.
- Pour mixture into the pie crust.
- Bake for 30–35 minutes, or until pie is set.
- Remove pie from oven and let cool at room temperature.
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