Crunchy Peanut Pie


Crunchy Peanut Pie

Crunchy Peanut Pie
30 Min

We got this recipe from a North Carolina native who says that Crunchy Peanut Pie is a great alternative for pecan pie, because it's got that same gooey texture and nutty crunch. Man-oh-man, it doesn't get much better than this!

What You'll Need

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup chopped dry roasted peanuts
  • 1 unbaked 9-inch pie shell

What to Do

  1. Preheat the oven to 375 degrees F.
  2. In a medium-sized bowl, beat the eggs until foamy. Add the sugar, corn syrup, butter, salt, and vanilla. Continue to beat until thoroughly blended. Stir in the peanuts.
  3. Place the pie shell on a cookie sheet, pour in the filling, and bake for 25 to 30 minutes, or until golden. Cool in the refrigerator and serve.


  • Did you know that this Crunchy Peanut Pie recipe is famous in Virginia?! Yup, peanuts are a staple ingredient in Virginia and they've mastered mixing them with chocolate. If that sounds good to you, then check out this recipe for Chocolate Peanut Fudge.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 415
  • Calories from Fat 224
  • Total Fat 25g 38 %
  • Saturated Fat 6.3g 31 %
  • Trans Fat 0.2g 0 %
  • Protein 9.9g 20 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 84mg 28 %
  • Sodium 219mg 9 %
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 3.2g 13 %
  • Sugars 19g 0 %

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Looks so good, I love pecan pie and I love peanuts, I can't wait to make this for Thanksgiving!!!!!!!!!!!!!!!!!!

I used a regular 9" frozen baking shell but it was too small. You need a deep dish for this recipe because there was so much filling. Also, the top began to brown way before the time was up. I don't know what I did wrong but I won't be making this again. It was a disaster from the get go.

Hello! We're sorry to hear that this recipe did not work out for you. When we made it in our Test Kitchen we used a standard 9" pie shell (as you can see in the photo) and had no problems with the filling. However, we know that sometimes brands vary in their exact sizes, so you may have used a brand that was different from ours. In any case, if a deep dish shell works better for you, you can certainly use it. It will not change the recipe. In regards to your top browning, we recommend baking on a center rack. If the pie was baked on the top rack then it would've browned quicker. The inside of this pie should still be ooey-gooey. Hope you'll give this another try! Thank you for your comment.


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