This gooey peanut pie is a take on your classic pecan pie. It has the sweet, sticky filling but is loaded with awesome, crunchy peanuts. I even add some smooth and silky peanut butter in the filling to boost that nutty flavor.
Line 9-inch pie pan with rolled-out crust; trim and flute edge. Freeze until ready to fill, or at least 20 min.
Heat oven to 325°F. Coarsely chop 1 cup peanuts. Whisk together eggs, brown sugar, corn syrup, salt, vanilla and peanut butter. Stir in chopped peanuts and pour mixture into chilled crust. Sprinkle remaining ¼ cup whole peanuts on top.
Bake until filling is just set and crust is golden, about 50 min. Tent pie with foil after 40 min so the top doesn't overcook. Cool completely. Top with bacon or whipped cream.
Notes
Trust me: Topping the pie with crumbled bacon adds an appealing saltiness that sets off the sweet flavors.