If you’ve ever craved that perfect mix of sweet and salty, crunchy and creamy, then you’re in for a treat with this Virginia Peanut Pie Recipe. It’s one of those southern classics that just hits all the right notes—think buttery crust, gooey filling, and, of course, a generous handful of roasted salted peanuts that make every bite unforgettable. Trust me, once you make this pie, it’ll quickly become your go-to dessert for family dinners or casual get-togethers.

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Why This Recipe Works

Balanced Sweetness: The combination of light corn syrup and brown sugar creates that classic, gooey filling that’s sweet but not overpowering.
Texture Contrast: Roughly crushed peanuts mixed with whole ones give you that perfect mix of crunch and chew in every forkful.
Simple Ingredients: No fancy or hard-to-find items—just pantry staples that come together for a wonderful flavor.
Room Temperature Eggs & Butter: These make for a smooth, well-incorporated filling that sets nicely without cracking.

Virginia Peanut Pie, Southern peanut pie, peanut dessert, homemade peanut pie recipe, easy peanut pie - A slice of nut pie is set on a white plate, showing three layers: a flaky golden-brown crust at the bottom and edges that curl upward; a thick, sticky, amber-colored filling mixed with chopped nuts in the middle; and a crunchy top layer of more nuts and syrup that glistens under soft light. Behind the slice, the rest of the pie sits in a clear glass pie dish, resting on a white marbled surface with a blurred background. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Virginia Peanut Pie Recipe lies in its simplicity and thoughtful ingredient pairing. Each item plays a role, from the buttery crust to the sticky sweet filling that holds the peanuts together. Buying good quality roasted salted peanuts and a solid pie crust can make all the difference!

Virginia Peanut Pie, Southern peanut pie, peanut dessert, homemade peanut pie recipe, easy peanut pie - Flat lay of whole roasted salted peanuts piled next to roughly crushed peanut pieces, a small glass jar of light golden corn syrup shimmering in the light, a heap of packed light brown sugar with a soft, sandy texture, three large fresh eggs with smooth shells, a small puddle of melted pale yellow unsalted butter, and a clear glass bottle of rich vanilla extract with its deep amber color, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pie crust: Use a 9-inch pre-made or homemade crust; chilling it before filling prevents shrinkage.
Light corn syrup: Provides that signature chewy texture and glossy finish.
Light brown sugar: Adds depth with its molasses notes, complementing the peanuts beautifully.
Eggs: Room temperature eggs mix evenly into the filling for smoothness and structure.
Unsalted butter: Adds richness without extra saltiness; melted for easy incorporation.
Vanilla extract: Just a touch lifts the filling’s flavor.
Roasted salted peanuts: They bring crunch and that irresistible salty kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Virginia Peanut Pie Recipe is how easy it is to tweak based on your tastes or what you have on hand. Maybe you want it a little sweeter, or prefer a saltier bite, or even a gluten-free crust. Go ahead and make it your own!

Extra crunch: I sometimes toss in a handful of chopped pecans or walnuts alongside the peanuts for more texture variety—it’s a game-changer.
Salt balance: If you prefer less salt, swap salted peanuts for unsalted and sprinkle a pinch of sea salt on top after baking.
Alternative crusts: I’ve used a graham cracker crust instead to add a touch of sweetness and crunch that changes up the vibe entirely.
Diet-friendly tweaks: Try a sugar substitute like coconut sugar or a keto-friendly syrup if sugar is a concern, though the texture might shift slightly.

Step-by-Step: How I Make Virginia Peanut Pie Recipe

Step 1: Prep Your Crust With Care

Start by preheating your oven to 350°F and rolling out your 9-inch pie crust into the pie plate. I like to crimp the edges with my fingers or a fork for a rustic look. Then, pop it in the fridge to chill while you make the filling—this helps keep that crust from shrinking or getting soggy when the custard goes in.

Step 2: Whisk Together the Filling

Grab a mixing bowl and whisk the light corn syrup, brown sugar, and eggs until smooth and shiny. I always make sure my eggs are at room temperature to avoid curdling. Then, pour in the melted butter and vanilla extract, whisking just until combined. No lumps here—smooth and glossy is the name of the game!

Step 3: Add Peanuts With a Crunchy Twist

Here’s a trick I swear by: take about half of your roasted salted peanuts and lightly crush them with a rolling pin—chunky pieces, not peanut dust! This way, you get bursts of peanut flavor plus big satisfying bites. Stir both the crushed and whole peanuts into the filling gently but thoroughly.

Step 4: Bake Until Set and Golden

Pour your peanut mixture into the chilled pie crust. Bake it for about an hour at 350°F. You’ll know it’s done when the filling’s set but still slightly springs back in the center when gently pressed. If you notice the edges browning too fast, tent with foil halfway through to avoid burning.

Step 5: Patience Makes Perfect

Once out of the oven, resist the urge to slice right away—let your Virginia Peanut Pie cool for at least 3 hours at room temperature. I’ve found this step crucial to letting the filling set fully, making slicing clean and the texture just perfect.

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Tips from My Kitchen

Chilling the crust first: This small step helped me avoid a soggy bottom and keeps the crust perfectly flaky.
Room temperature eggs: I learned that cold eggs can cause the filling to lump, so I always set them out ahead of time now.
Peanut crushing method: Crushing peanuts roughly instead of finely gives you a much better texture contrast.
Cooling time patience: I used to rush slicing, resulting in a gooey mess—solid waiting time is key!

How to Serve Virginia Peanut Pie Recipe

Virginia Peanut Pie, Southern peanut pie, peanut dessert, homemade peanut pie recipe, easy peanut pie - A close-up view of a pecan pie on a white marbled surface shows a golden brown crust with crimped edges forming the pie shell. Inside, a filling full of whole, shiny pecans in a rich, glossy caramel-colored layer is visible. The top layer is made of densely packed pecans, toasted to a warm brown color with some darker spots. Part of the pie is sliced, revealing the pie's filling held together beneath the pecans. The pie is on a clear glass pie dish resting on a beige cloth with white and purple stripes. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep garnishes simple: a light dusting of powdered sugar and a few whole peanuts sprinkled on top for a cute, rustic finish. Sometimes a dollop of lightly whipped cream or a drizzle of caramel sauce takes it over the top, especially if I’m serving guests.

Side Dishes

This pie pairs beautifully with a scoop of vanilla ice cream or some fresh seasonal fruit like sliced strawberries or blackberries to balance the richness. If you want to keep things traditional, a strong cup of black coffee or a sweet iced tea works wonders.

Creative Ways to Present

For special occasions, I like to serve individual mini peanut pies in ramekins topped with a sprinkle of chopped peanuts and a drizzle of chocolate. It’s a fun way to impress without extra fuss and makes the dessert feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Virginia Peanut Pie keeps wonderfully in the fridge, covered tightly with plastic wrap or stored in an airtight container. I’ve kept mine for up to 4 days and it still tastes fresh, though the crust softens slightly—that’s when reheating comes in handy!

Freezing

I’ve frozen leftover pie slices wrapped tightly in plastic wrap and placed in a freezer bag. When thawed overnight in the fridge, the texture remains surprisingly good, though I’d recommend freezing only if you’re not picky about pie crust crispness.

Reheating

To warm up refrigerated or thawed slices, I pop them in a 325°F oven for about 10 minutes, just until warmed through. This restores a bit of the crust’s crunch and makes the filling soft and luscious again without overcooking.

FAQs

Can I make Virginia Peanut Pie Recipe ahead of time?

Absolutely! I recommend baking the pie a day in advance and letting it cool completely before covering and refrigerating. This actually helps the flavors meld well and the filling to set perfectly for clean slicing.
What’s the best way to crush peanuts for the pie?

I prefer placing peanuts in a zip-top bag and gently rolling over them with a rolling pin to get large chunks—small enough to distribute evenly but still chunky enough for texture contrast. Avoid grinding them finely; you want noticeable bites!
Can I substitute peanuts with another nut?

You sure can! While peanuts give the classic Virginia Peanut Pie its signature flavor, pecans or walnuts work as tasty alternatives. Just keep in mind the flavor and texture will shift, and salted vs. unsalted nuts will affect seasoning.
How do I know when the pie is fully baked?

The filling should be set with a slight wobble in the center when you gently shake the pie. If it jiggles too much, bake for an additional 5-10 minutes. Avoid overbaking to keep it gooey and delicious!
Is it better to use salted or unsalted peanuts?

Traditional recipes call for roasted salted peanuts to balance the sweetness, but if you prefer less salt, choose unsalted peanuts and adjust by adding a pinch of salt to the filling or sprinkling some on top after baking.

Final Thoughts

This Virginia Peanut Pie Recipe holds a warm spot in my heart both for its nostalgic southern charm and the way it brings people together around the table. It’s straightforward, comforting, and endlessly satisfying. I hope you give it a try—slice a piece, savor the blend of sweet, salty, and crunchy, and know you’ve made something truly special from scratch. Cooking this recipe feels just like sharing a little piece of home, and I can’t wait to hear how much you love it too!

Virginia Peanut Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews

Author: Lily
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes plus 3 hours cooling
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This classic Virginia Peanut Pie features a buttery pie crust filled with a rich, sweet mixture of corn syrup, brown sugar, and roasted salted peanuts. Perfectly crunchy and sweet, it’s a delightful dessert to serve at any occasion.

Ingredients

Pie Crust

1 9-inch pie crust

Filling

3/4 cup light corn syrup
3/4 cup light brown sugar, packed
3 large eggs, at room temperature
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract
2 cups roasted salted peanuts

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Instructions

Preheat Oven: Preheat your oven to 350°F to ensure it is ready for baking the pie.
Prepare Pie Crust: Line a 9-inch pie plate with the pie crust, crimp the edges as desired, and place it in the refrigerator to chill while making the filling.
Mix Filling Ingredients: In a mixing bowl, whisk together the light corn syrup, packed light brown sugar, eggs at room temperature, melted unsalted butter, and vanilla extract until smooth and well combined.
Prepare Peanuts: Using a rolling pin, lightly crush about half of the roasted salted peanuts, leaving large pieces intact for added texture.
Combine Peanuts with Filling: Add both the crushed and whole peanuts to the filling mixture and stir everything together until evenly distributed.
Fill Pie Crust: Pour the peanut filling mixture into the chilled pie crust, spreading it evenly.
Bake the Pie: Bake in the preheated oven for about 1 hour, or until the filling is set and firm to the touch.
Cool and Serve: Let the pie sit at room temperature for at least 3 hours to fully set before slicing and serving. Enjoy your Virginia Peanut Pie!

Notes

Make sure the eggs are at room temperature to help achieve a smooth and consistent filling.
Crushing the peanuts roughly maintains a nice texture and crunch in the pie.
Allowing the pie to cool completely helps the filling to set properly for clean slices.
You can use a store-bought pie crust to save time or make your own for added flavor.
Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.