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+ servings
Gluten-Free Peanut Pie pictured is two six inch pies in tart shells.
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5 from 1 vote

Gluten-Free Southern Peanut Pie

Gluten-Free Southern Peanut Pie Recipe an iconic pie from the past. It is a blend of salty and sweet. It is known as the poor man's pecan pie.
Course Dessert
Cuisine American
Keyword Best Peanut Pie, Best Peanut Pie Recipe, Best Penut Pie Recipe, Christmas Dessert, Christmas Recipe, Classic Recipe, Dessert Recipe, Fall Recipes, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Grain Free Recipe, Holiday Recipe, Iconic Recipe, Maple Sugar, Maple Syrup, No Grains, No Wheat, No Wheat No Problem, Old Fashioned, Old Fashioned Recipe, Old School Recipe, Peanut, Peanut Filling, Peanut Pie, Peanut Pie Recipe, Peanut Tart, Refined Sugar Free, Retro Recipe, Roasted Peanuts, Southern Peanut Pie, Southern Peanut Pie Recipe, Southern Recipe, Thanksgiving Dessert, Thanksgiving Recipe, Vintage Recipe, Whipped Cream Dispenser, Winter Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 271kcal
Author LaRena Fry


4 Mini Quiche or Tart Pans
Measuring cups and spoons
mixing bowls


  • 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


  • 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.
  • 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.


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.


Serving: 8servings | Calories: 271kcal | Carbohydrates: 39g | Protein: 9g