Page 118 - United States of Pie

½ recipe Standard Pie Dough

3 large eggs
½ cup dark brown sugar
1 cup dark corn syrup

4 tablespoons (½ stick) unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup coarsely chopped lightly salted peanuts

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the

dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a large bowl, with an electric mixer set on high speed, beat the
eggs until they’re frothy, about 2 minutes. Add the brown sugar, corn
syrup, melted butter, salt, and vanilla, and beat on medium speed for

another 2 minutes or so, until thoroughly blended. Fold in the
peanuts.
Remove the pie shell from the refrigerator, and pour the filling into
the shell. Bake the pie for 45 to 50 minutes, until the top is lightly
browned and the center is almost set. Remove the pie from the
oven, and let it cool to room temperature before enjoying.