This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Peanut Pie

2 tablespoons butter, melted 1 cup sugar
1 cup dark corn syrup
3 eggs, beaten slightly
1/8 teaspoon salt
1 teaspoon vanilla extract
1½ cups dry-roasted, unsalted peanuts
unbaked pie crust

Preheat oven to 350°.

In a medium saucepan, melt the butter. Combine the sugar and corn syrup and stir into the butter, mixing thoroughly. Bring to a full boil, then remove from heat.

In a large bowl, beat eggs until the yolk and white blend together. Stir in the salt and vanilla. Add this to the cooked syrup mixture. Place peanuts in the unbaked pie shell and then pour the liquid mixture on top.

Bake 45 to 50 minutes or until the filling is set. Serves 6-8.