Loaded Peanut Pie with Gingersnap Crust

I remember the first time I tried pecan pie, it was amazing, and I didn't think I'd be interested in the other types like pumpkin and banana cream, but you can love them all!

This recipe uses roasted peanuts instead, and if this is your nut of choice or a suitable alternative to pecans, it should please you!

Both the nuts and the creamy, caramelized filling are what makes this pie formula so beloved - along with its association with the holidays, but honestly, I can eat it any time!

I used peanuts out of Georgia state from Georgia Peanuts. Check them out for your peanut needs! They offer raw nuts, brittle, nuts that are salted, roasted, or coated in honey butter toffee, to name a few options.

Georgia state is known for supplying half the U.S.'s peanuts.

Georgia Peanuts are known for their little red bag of roasted nuts but have a wide range of treats. Peanuts are the state's official crop and gross over $2 billion for the state! Crazy right? Or maybe not. Considering how much peanut butter and peanuts Americans consume, this makes sense. They also have several vitamins with many health benefits, with the most amount of protein than any other nut.

In my home county, peanuts or groundnuts as I interchangeably call them, are an important source of protein. This is especially true when meat is unavailable and is therefore used in many savoury dishes, but not so much in desserts and baked goods.

Since it is National Peanut Butter Lovers month (November), and close to the holidays, I wanted to take the classic pecan pie and make it well, peanut!

As for the crust, if you are want to venture away from the regular pie crust, try this! Graham crackers are a common option when it comes to crushed biscuits used for pie crust, but not so much gingersnap. However, the strong notes of ginger, cloves and cinnamon are so appropriate for the holidays, and compliment the peanuts pretty well. I recommend this crust for sweet potato and pumpkin pie too.

Hope you enjoy it!

Ingredients

Crust:

1 1/4 cups gingersnap biscuits

6 tablespoons butter

1 tablespoon white sugar

Filling:

1 1/2 cups skinless peanuts (I used Georgia Peanuts)

1/2 cup white sugar

1/2 cup light brown sugar

2 tablespoons melted butter

3 eggs

1/2 teaspoon cinnnamon

1 teaspoon vanilla

3/4 cup light corn syrup

Instructions

Roast the peanuts. Chop them coarsely, then spread in a small baking tray for about 20 minutes. Set aside to cool.

In a food processor or blender, crush the gingersnap biscuits. You can crush them in a ziplock bag with a rolling pin first before you do this.

In a large bowl, mix the gingersnap crumbs with the sugar and butter until all wet and evenly incorporated. Spoon this into an oil sprayed pie pan, then press with a measuring cup evenly along the sides and bottom.

Bake for 8 minutes at 350F, set aside.

In another bowl, whisk the eggs, brown sugar, white sugar, melted butter, vanilla, and corn syrup. Mix in the peanuts until evenly coated.

Pour the filling into the pan, then bake the pie for 40-45 minutes or until the filling has set completely, especially the edges. You can cover the sides of the pie to prevent burning.

Chill or serve the pie at room temperature with fresh cream or ice cream if you desire.

Tip: Occasionally check your pie to make sure you don't overcook it, otherwise your crust will be hard. You can jiggle the pie to check the doneness.