If you’re on the hunt for a dessert that’s got that perfect mix of sweet, nutty, and just downright comforting, this Virginia Peanut Pie Recipe is one you absolutely need to try. I stumbled on this gem a few years back, and it quickly became my go-to for holidays, potlucks, or any time I’m craving something with a sticky, caramelized peanut filling that’s super simple to make. Stick with me here — you’re going to love how easy and delicious this pie turns out!

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Why This Recipe Works

Simple Ingredients, Big Flavor: With pantry staples plus roasted peanuts, you get a rich, classic pie flavor without fuss.
Perfect Texture Contrast: The roughly crushed peanuts add crunch alongside whole peanuts, giving every bite a satisfying bite.
Room Temperature Magic: Letting the pie rest is key for that perfect slice that shines through every time.
Versatile & Crowd-Pleasing: A dessert that works for casual family dinners or fancy get-togethers alike.

Virginia Peanut Pie, Peanut Pie Recipe, Classic Peanut Pie, Easy Peanut Pie, Southern 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

Each ingredient in this Virginia Peanut Pie Recipe is chosen for simplicity and flavor harmony. Plus, I’ll share the little tricks that help those basic elements shine.

Virginia Peanut Pie, Peanut Pie Recipe, Classic Peanut Pie, Easy Peanut Pie, Southern 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: Whether homemade or store-bought, a flaky 9-inch crust is the perfect buttery base to hold the luscious filling.
Light corn syrup: It creates that signature glossy, chewy texture in the filling without overpowering the nuts.
Light brown sugar: Adds a deep caramel note and moisture that works beautifully with the syrup.
Eggs: They bind everything together, giving you that custardy texture as it sets in the oven.
Unsalted butter: Melted butter enriches the filling and adds a subtle creaminess — just don’t skip it!
Vanilla extract: A tiny splash lifts all the flavors and rounds out the sweetness.
Roasted salted peanuts: The star of the show! Roasted peanuts bring the right crunch and saltiness — don’t substitute with raw peanuts!

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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.

Tweak to Your Taste

One of the things I love about this Virginia Peanut Pie Recipe is how easily you can twist it to your liking. I’ve played around with the peanut ratio and even tried swapping in pecans for half the nuts — fun for when friends don’t love peanuts as much as I do.

More crunch: Try adding extra roughly chopped peanuts on top before baking for a little extra texture.
Salt adjustment: Depending on your peanuts, you might want to dial down the added salt elsewhere or add a sprinkle of flaky sea salt on top to contrast the sweetness.
Sweetness level: If you like it less sweet, reduce the brown sugar slightly and balance with more vanilla.
Dairy-free option: Swap butter for coconut oil or a vegan butter substitute — works surprisingly well!

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

Step 1: Prep the Crust

Start by preheating your oven to 350°F. Roll out your pie crust into a 9-inch pie plate, crimp the edges however you like (I usually go for a simple fluted edge), then pop it in the fridge while you whip up the filling. Chilling the crust helps prevent shrinkage and keeps it crisp during baking.

Step 2: Mix the Filling

In a large bowl, whisk together the light corn syrup, packed brown sugar, room-temp eggs, melted unsalted butter, and vanilla extract until smooth. This is your sweet, rich base that will hold all those peanuts together perfectly.

Step 3: Prepare and Combine the Peanuts

This next part is where the magic starts. Take about half of your roasted salted peanuts and gently crush them with a rolling pin—don’t pulverize them! We want chunky pieces that add crunch, not peanut dust. Mix both the crushed and whole peanuts right into your filling and stir to combine evenly.

Step 4: Bake and Set

Pour the filling into your chilled pie crust and bake for roughly one hour, until the filling is set but still slightly wobbly in the center. The edges might brown beautifully — that’s a good sign! Give the pie plenty of time to cool at room temperature for at least three hours; it really makes slicing clean and keeps the texture just right.

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Pro Tips for Making Virginia Peanut Pie Recipe

Room Temperature Eggs: Take your eggs out ahead of time so they mix evenly and don’t scramble in the oven.
Don’t Over-Crush Peanuts: Keep the texture interesting with larger peanut pieces — it makes a huge difference.
Chill the Pie Crust: A cold crust minimizes shrinkage and ensures that nice, flaky edge.
Patience on Cooling: Let the pie cool fully on the counter before slicing to avoid gooey, runny pieces.

How to Serve Virginia Peanut Pie Recipe

Virginia Peanut Pie, Peanut Pie Recipe, Classic Peanut Pie, Easy Peanut Pie, Southern 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 it classic with a simple dollop of whipped cream or a scoop of vanilla ice cream alongside. For a little extra flair, sprinkle some chopped roasted peanuts over the top — it just amps up the peanut love and adds a pretty visual pop.

Side Dishes

This pie pairs wonderfully with coffee or black tea for a midday treat. At dinner parties, I’ve served it with a fresh berry salad or citrusy sorbet to cut through the richness — a great way to balance flavors!

Creative Ways to Present

For holidays or special occasions, I sometimes drizzle a little melted dark chocolate across the cooled pie for an extra decadent touch. You can also bake mini peanut pies in tartlet pans to make cute individual servings — they’re a guaranteed hit at gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie well with plastic wrap or store in an airtight container at room temperature for up to two days. I usually prefer room temp because the filling stays soft and sliceable, but refrigerating is fine if your kitchen is warm.

Freezing

I’ve frozen this pie before by wrapping it tightly in foil and then placing it in a freezer bag. When thawed in the fridge overnight, it still keeps its rich flavor and texture beautifully—just give it plenty of time to come to room temp before serving.

Reheating

If you want to enjoy it warm, I gently reheat slices at 300°F for 10 minutes wrapped in foil, or microwave for 20-30 seconds—but be careful not to melt the filling, a light warm-up is best.

FAQs

Can I use a homemade pie crust for this Virginia Peanut Pie Recipe?

Absolutely! A homemade buttery pie crust works wonderfully here, and I actually prefer it for the flakiness and flavor. Just make sure to chill it well before filling and baking to help it hold its shape.
What’s the key to getting the filling to set properly?

Use room temperature eggs and don’t rush the cooling process. The filling sets as it cools—cutting it too soon will leave it runny. Also, watch the baking time closely; overbaking can cause cracking.
Can I substitute peanuts with other nuts?

You can try pecans or walnuts, but this recipe is tuned for peanuts’ flavor and texture. Substituting might change the sweetness and consistency, so proceed with that in mind.
How long does Virginia Peanut Pie stay fresh?

Stored properly, it tastes best within 2-3 days at room temperature or refrigerated. Beyond that, the crust might get soggy and the filling can lose its texture.

Final Thoughts

This Virginia Peanut Pie Recipe holds a special place in my heart because it reminds me of cozy afternoons with family, where everyone gathered around the table eager for just one more slice. It’s comforting, a little nostalgic, and genuinely impressive to whip up with minimal effort. If you love peanutty desserts that have that perfect balance of sweet and salty with a beautiful texture, I promise this recipe won’t disappoint. Give it a try, and soon it’ll be the dessert everyone asks you to bring!

Virginia Peanut Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

Author: Taylor
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: Southern American

Print Recipe

Description

Virginia Peanut Pie is a rich and nutty dessert featuring a buttery pie crust filled with a sweet, gooey mixture of light corn syrup, brown sugar, eggs, and roasted salted peanuts. This classic Southern treat is perfect for gatherings and celebrations, delivering a satisfying crunch with every bite.

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 unsalted butter (1/2 stick), melted
2 teaspoons vanilla extract
2 cups roasted salted peanuts

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Instructions

Preheat Oven: Preheat your oven to 350°F to prepare for baking the pie.
Prepare Pie Crust: Line a 9-inch pie plate with the pie crust and crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
Mix Filling: In a mixing bowl, whisk together the light corn syrup, packed light brown sugar, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
Prepare Peanuts: Using a rolling pin, lightly crush about half of the roasted salted peanuts, leaving some large pieces for texture. Add both the crushed and remaining whole peanuts to the filling mixture, stirring gently to combine.
Fill Pie Crust: Pour the peanut and filling mixture into the chilled pie crust, spreading it evenly.
Bake: Bake in the preheated oven for 1 hour, or until the filling has set and is slightly puffed.
Cool and Serve: Remove the pie from the oven and let it sit for at least 3 hours to cool to room temperature before slicing. Serve and enjoy your Virginia Peanut Pie!

Notes

Ensure eggs are at room temperature for a smoother filling mixture.
You can substitute the roasted salted peanuts with unsalted peanuts if you prefer less salt.
For easier crust handling, chill the pie crust after lining the pan before adding the filling.
Letting the pie sit for a few hours enhances the flavor and texture, allowing the filling to fully set.
If desired, serve with whipped cream or vanilla ice cream for added richness.