Honey Peanut Pie

If you’re a fan of pecan pie, then you’re going to love this dessert. It’s the perfect combination of salty and sweet, thanks to salted peanuts and our local Savannah Honey.

Honey Peanut Pie
(crunchy, creamy, and perfectly sweet)
Serves 6 to 8

What you need:
½ (14.1-ounce) package refrigerated pie crusts
½ cup granulated sugar
½ cup Savannah Bee Company honey (we used Savannah Honey) 
¼ cup light corn syrup
½ cup unsalted butter, melted
2 tablespoons all-purpose flour
3 large eggs
1 teaspoon vanilla extract
2 cups salted peanuts, plus more for garnish
Sweetened whipped cream
Edible wildflowers for garnish (optional)

What to do:

1. Wash Up!

2. Bake the pie crust: Preheat the oven to 400°F. Unroll the pie crust and fit into a 9-inch pie plate. Fold the edges under and crimp. Place a piece of parchment paper over the dough and fill with pie weights or beans. Bake the crust for 12 minutes or until golden brown. Remove the parchment and pie weights and let the crust cool. Reduce the oven temperature to 350°F.

3. Make the filling: Stir together the sugar, honey, corn syrup, butter, flour, eggs, and vanilla in a medium bowl. Stir in the peanuts. Pour the filling into the crust.

4. Bake the pie: Bake on the bottom rack for 40 minutes or until the filling is set. (Cover with aluminum foil during the last 10 minutes of baking if the pie is becoming too browned.) Remove the pie from the oven and let cool completely.

To serve: Sprinkle the pie with additional peanuts. Cut the pie into slices and dollop with whipped cream. Garnish with wildflowers, if desired.

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