Gluten-Free Southern Peanut Pie is a sweet, salty, and scrumptious classical iconic pie from the South. Moreover, if you like peanuts this crunchy caramelly pie will be right up your alley. Also known as “Poor Man’s Pecan Pie.” The combination of sweet and salty is a favorite. Furthermore, this pie needs to be added to your holiday baking list. In fact, after just one bite you will be addicted. 
Gluten-Free Southern Peanut Pie:
Indeed, this is a southern staple retro pie. A nostalgic dessert as vintage as and as comforting cracker jacks. Needless to say, I remember my dad telling me about this pie. My father was from Oklahoma. Consequently, I wanted to try this pie for myself. Hence, this is my version.
For example, this pie has been served at the legendary landmark railroad car restaurant, the Virginia Diner in Wakefield, VA. Wakefield is the peanut capital of the world hence, making them world-famous.
Nevertheless, this pie was originally made and eaten by slaves. Peanuts gained their fame after George Washington Carver Inventor and Scientist created uses and recipes for them. Research suggests that slaves invented both Pecan Pie and Peanut Pie. It is past due to give credit where credit is due. Slavery was and is an abomination.
Check out Gluten-Free Southern Recipes.
Gluten-Free Southern Peanut Pie:
Ingredients:
- 1 recipe Gluten-Free Sweet Tart Crust
- 2 eggs
- 1 1/4 cup roasted peanuts
- 1/4 of pink salt
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/4 cup maple sugar
- 2 tbsp butter
- 2 tsp tapioca
Directions:
First, preheat the oven to 350 F*. Secondly, Oil four 4-inch tart pans. Thirdly, place tart crust into your tart pans and trim the crust. Next, add peanuts to a small food processor and blend until coarsely chopped.
Finally, add 1/4 cup of peanuts per tart tin.
Next, combine eggs, salt, maple syrup, vanilla, and maple sugar. 
Next, cut the butter into small pieces and adding a piece at a time. Don’t worry if the butter clumps a little it will melt when baking. Lastly, add in a tsp of tapioca at a time and blend after each addition.
Next, add 1/4 cup of the egg mixture to each tart. Additionally, Top each pie with a few of the remaining peanuts. 
Lastly, place into the oven and bake for 15 – 25 minutes. Carefully, remove from the oven and allow to cool completely. Slice and serve warm pie or at room temperature. Incidentally, it is really good served with whipped cream or homemade Dairy-Free Vanilla Soft Serve Ice Cream.
Cover and store in the refrigerator for 4-5 days or freeze.
How to Freeze and Thaw:
First, place the peanut tarts into a gallon-sized freezer bag. Next, place the tarts into the freezer. Finally, to thaw place into the fridge and allow to completely thaw before serving.
Gluten-Free Southern Peanut Pie
Equipment
Ingredients
- 1 recipe Gluten-Free Sweet Tart Crust
- 2 whole eggs
- 1 1/4 cups unsalted roasted peanuts
- 1/4 tsp pink salt
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/4 cup maple sugar
- 3 tbsp butter
- 2 tsp tapioca flour
Instructions
- First, preheat the oven to 350 F*.
- Secondly, Oil four 4-inch tart pans.
- Thirdly, place tart crust into your tart pans and trim the crust.1 recipe Gluten-Free Sweet Tart Crust
- Next, add peanuts to a small food processor and blend until coarsely chopped.1 1/4 cups unsalted roasted peanuts
- Finally, add 1/4 cup of peanuts per tart tin.
- Next, combine eggs, salt, maple syrup, vanilla, and maple sugar.2 whole eggs, 1/4 tsp pink salt, 1/2 cup maple syrup, 1 tsp vanilla, 1/4 cup maple sugar
- Next, cut the butter into small pieces and adding a piece at a time.3 tbsp butter
- Don't worry if the butter clumps a little it will melt when baking.
- Lastly, add in a tsp of tapioca at a time and blend after each addition.2 tsp tapioca flour
- Next, add 1/4 cup of the egg mixture to each tart.
- Top each pie with a few of the remaining peanuts.
- Lastly, place into the oven and bake for 15 - 25 minutes.
- Carefully, remove from the oven and allow to cool completely.
- Slice and serve warm pie or at room temperature.
- Serve with whipped cream or homemade Dairy-Free Vanilla Soft Serve Ice Cream.
- Cover and store in the refrigerator for 4-5 days or freeze.
Freezing and Thawing Directions:
- First, place the peanut tarts into a gallon-sized freezer bag and date.
- Next, place the tarts into the freezer.
- Finally, to thaw place into the fridge and allow to completely thaw before serving.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 342 | |
| % Daily Value * | |
| Total Fat 14 g | 22 % |
| Saturated Fat 4 g | 21 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 54 mg | 18 % |
| Sodium 148 mg | 6 % |
| Potassium 84 mg | 2 % |
| Total Carbohydrate 39 g | 16 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 19 g | |
| Protein 9 g | 18 % |
| Vitamin A | 31 % |
| Vitamin C | 5 % |
| Calcium | 28 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
