This “nutty new take” on an old Southern Favorite is absolutely divine. Our gluten-free Byrd Mill Peanut Flour is made naturally by grinding peanuts and removing most of the oil. That means you can add rich peanutty flavor to this traditional recipe to make it even tastier.
Peanut Flour Pie Crust
1/2 cup natural peanut butter
3 tablespoons butter
1/2 teaspoon vanilla extract
1 beaten egg
1/2 cup brown sugar
1 cup Byrd Mill Peanut Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate Pie Filling:
1/2 cup Cocoa Powder
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1-1/2 teaspoons vanilla extract
Pie Crust Instructions:
Microwave peanut butter and butter in medium bowl for about 1 minute until melted. With hand mixer, beat peanut butter and butter until creamy. Stir in vanilla, egg and brown sugar. Mix together the remaining dry ingredients—Peanut Flour, baking powder and salt—and stir into the peanut mixture until dough forms. Spray 9-inch pie dish with cooking spray and press dough into pan. Bake at 325 degrees for 10-15 minutes. Remove and let cool completely before filling.
Easy Chocolate Pie Filling:
Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil l minute. Remove from heat; stir in butter and vanilla. Pour into cooled, prepared crust. Carefully press plastic wrap directly onto pie filling. Refrigerate 6 to 8 hours.
Top with your favorite whipped cream.
