Peanut Pie

Eli's request for birthday celebration or when he's home...had this in drafts but will post for Aunt Lori. Think  I was wanting to put a picture with it but we always eat it before the photo.


1 pre-baked pie crust 9 inch.
8 ounces salted Haitian peanuts [1.5 c]
3 large eggs
1 c brown sugar
1/2 cup flour
1 T butter [I use oil just a bit less than a T]
 and my substitute for corn syrup
     [1/2 c water and 1 3/4 C sugar]
Would use same amount of corn syrup you use in pecan pie.

Works great if you reduce total sugar down to 2 1/3. I plan to use only 2 cups next time.

1. Preheat oven to 350˚
2. Crush some/all the peanuts
3. Beat the eggs; whisk in sugar and flour well
4. Add corn syrip [water/sugar] and peanuts; then add butter
5. Pour filling into crust [mine never fits so have a second small dish for extra, bake without crust]
6. Bake for 45-50 min. or until rich golden brown; set around edge, but still loose in center

Last time I made 1 pie and 19 mini muffins without crust. A silicon muffin 'tin' so could pop them out. Maybe hard to get them out of something rigid but could spoon the mixture out.