Imagine the amazing combination between a Salted Caramel with the crunchiness and a toasted Peanut? This Salted Caramel Peanut Pie is everything and more!
The combination of caramel and peanut is a favorite of mine. I really like. Even in the candy type, those bonbons. Oh, delicious!
The filling base will have a deeper nutty flavor because we use brown butter in the caramel.
The salted part: you can add or not the salt. My suggestion: just a little bit in the caramel. But sprinkle sea salt when serving it.
Can I change the corn syrup?
To be honest, no. For this recipe, it is necessary. Other common substitutes have a different viscosity and humidity (like maple, delicious, but too runny) or a strong flavor (honey, it’ll impact the flavor profile).
Can I use other nuts?
Oh, yes, for sure! The first in mind: pecan! But it would work for walnut as well. But no so sure for hazelnut.
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Crust
Crush the graham crackers in the food processor, with a rolling pin in a bag or blender. Add the melted butter, mix well.
Place the mixture in the bottom and sides of a round dish 9-inch (21cm). Reserve in the fridge.
Peanut filling
Preheat the oven to 350F/180°C.
Melt the butter until becomes brown butter (Beurre Noisette) over medium heat in a pan for about 5-6 minutes.
Add sugar, corn syrup, vanilla, salt, and vinegar. Cook over high heat for 1 minute, turn off the heat.
Let it cool for 5 minutes. Don't let it cool too much or the caramel will become solid. If it happens, just reheat over low heat.
Add peanuts, eggs and mix well. Mix as fast as possible to prevent the eggs from cooking.
Pour over the prepared crust.
Bake at 350F/180°C (no fan assisted) for 30-35 minutes or until the middle is slightly jiggly. If the side is getting too golden brown, cover with aluminum foil.
Remove from the oven and let it cool.
Serve with whipping cream, honey or ice cream. If desired, sprinkle sea salt over the pie. In the fridge, the pie will firm up.
