Ingredients
Pie Crust (makes 2 – 9” pie shells)
21/2 cups all-purpose flour1 cup shortening
1 pinch salt
1 teaspoon sugar
Ice water
Filling:
1 cup sorghum syrup
1 cup packed light brown sugar
5 Tablespoons butter
2 Tablespoons all-purpose flour
3 eggs
1 Tablespoons dark rum
2 teaspoons pure vanilla extract
2 cups salted peanuts
Directions
Pie Crust:
Preheat oven to 400 F. Cut the shortening into sifted flour, salt and sugar until pea sized. Sprinkle water over and mix with a spatula until it just comes together. Separate into equal parts, shape into large disks, wrap with plastic wrap and refrigerate for a minimum of 30 minutes. Roll dough out into a round. Place into pie plate and shape edges. Freeze for 10 min, line with foil and pie beans or weights. Place in middle of oven on sheet pan for 20 minutes. Remove foil and weights and bake another 10 minutes.Filling:
Bring syrup, sugar and butter to a boil. Boil for 1 minute, stirring frequently. Remove from heat and let cool slightly. Whisk eggs with rum and vanilla, stir in into caramel. Stir in peanuts, add to pie shell while still warm and place in center of 350-degree oven. Bake for 40 to 45 minutes. You may have to cover crust with foil after 30 minutes if it gets too dark. Remove from oven, let cool slightly and serve warm with vanilla ice cream
NOTE: You can make this with a store-bought baked shell.
Recipe created by Linton Hopkins
Nutrition information per serving:
Calories: 730
Fat: 41g
Saturated fat: 12g
Cholesterol: 89mg
Carbohydrates: 80g
Protein: 15g
Fiber: 4g
Sodium: 290mg