Peanut Brittle Pie
Serve a la mode with a scoop of your favorite ice cream.
Make This Recipe
- 1 1/3 cups flour plus additional for dusting
- 1/4 teaspoon salt
- 1/2 cup shortening
- 3 to 5 Tablespoons cold water
- 3 Eggland's Best eggs (large)
- 3/4 cup light brown sugar
- 3/4 cup light corn syrup
- 4 teaspoons flour
- 3 Tablespoons melted butter
- 1 teaspoon vanilla
- 1/2 cup roasted salted peanut halves
Preheat oven to 475 degrees F. Prepare a 9-inch deep-dish pie plate, lightly spraying with non-stick cooking spray; set aside.
Prepare pie shell:
Stir flour and salt together in a medium bowl. Cut shortening in using a pastry blender until all ingredients are well combined.
Add water, one tablespoon at a time, and continue to cut dough until dough is soft and all flour is moistened but not too sticky.
Roll dough out on a floured surface and place in pie pan. Trim edges of dough and flute if desired. Prick bottom and sides of dough with a fork in several places.
Bake shell for 8-10 minutes and remove from oven and set aside. Reduce oven temperature to 350 degrees F.
In a medium bowl, beat eggs with electric mixer on medium speed until foamy.
Beat in sugar, corn syrup, flour, butter, and vanilla until combined. Stir in peanuts.
Pour into baked pie shell and return to ove to bake for 55-65 minutes, or until filling is browned and center isg is richly browned and not too jiggly in the center. Cool completely on a rack before cutting.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Slice|
|Fat||16g (43% calories from fat)|