If you like pecan pie, make way for peanut pie! We revisit this Southern favorite by adding porter beer to the filling, adding depth and an irresistible flavor to this traditionally sweet cake.
BE PICTURED IN; CHARACTERIZED IN:
This porter peanut pie combines two ingredients that go well together — beer and peanuts — and turns them into a dessert you can make for any occasion. If you like classic nut pies like pecan pie, Peanut Pie won’t disappoint.
Make this Porter Peanut Pie when you need something unpredictable to serve to guests for dinner or to take on a picnic. It’s also a creative last course for a meal, with a beer to match. Serve as is or pair with a porter or stout as used in the pie. To top it, add a scoop of peanut butter, porter, or stout ice cream.
Where does the peanut cake come from?
I was introduced to peanut pie by Ken Haedrich’s cookbook Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie.
He writes about Virginia Diner, a restaurant founded in Wakefield, Virginia in 1929, and its world famous peanut pie. While the origin of the peanut pie may not be clear, Virginia Diner’s peanut pie has served as the version from which many variations have been created, including this porter peanut pie.
How does porter peanut pie taste?
The texture and flavor of peanuts are unmistakable. They’re roasted and salty with a slightly tender crunch in every bite. The filling is thick, smooth and sweet with notes of malt and bitterness from the beer. All of this is made even better by the tender, flaky crust underneath.
The perfect peanut for cake
Although any type of peanut can be used, Virginia peanuts are best. They’re larger than your average cocktail peanut, which adds more texture to the cake.
This type of peanut is often found in stores roasted and salted, which adds more flavor to the cake. The skins are removed during processing so they don’t add unwanted bitterness. Virginia peanuts can be found online if your local grocery store doesn’t carry them. I found them to be the cheapest at Costco.
If you can’t find Virginia peanuts, use skinned, roasted, and salted ones because they taste nuttier.
A note about beer
Some porters are infused with chocolate and vanilla – that would work well. Stout, brown ale or cream ale can be used if porter is not available. It’s okay to use a previously chilled beer as the filling will be heated.
As a general rule, always pour the beer into a measuring cup and allow the foam to settle, check the measurement and add or remove beer as needed.
If you’re unfamiliar with the use of beer in desserts, be aware that the taste of beer will become apparent. This may not be the recipe for you if you don’t like beer. In that case, swap beer for bourbon. Skip the step of soaking the peanuts and use an ounce or two of bourbon in the filling.
Prepare porter peanut pie ahead of time
I recommend serving this cake the same day it is made. The malt in the beer becomes bitter and heavy after the first day. This isn’t the kind of cake you make ahead of time. Cool the cake completely before serving. Keep leftovers on the counter, well covered.
More Southern Classic Pies
- chess cake
- Old fashioned peach pie
- Classic sweet potato cake
- lime pie
- pecan pie
Porter Peanut Pie
Use a 9 inch cake pan that is about 2 inches deep. It’s okay if it’s a little deeper. The outer edge of the crust may fold in a little during baking, but this doesn’t affect the quality of the cake.
ingredients
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1 Everything butter pie crust or bought in store
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3/4 cup (6 ounces) porterdivided
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2 cups (270G) Roasted and Salted Virginia peanutsdivided
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1 cup (160G) packed up dark brown sugar
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6 tablespoon unsalted butterrolled
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1/4 Cup light corn syrup
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1 teaspoon vanilla extract
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1/4 teaspoon Salt
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3 big eggs
method
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Prepare the cake dough:
If you’re making the dough from scratch, start with that first. Store in the fridge until ready to roll out later in the recipe.
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Soak Peanuts:
Pour 4 ounces (1/2 cup) of porter into a measuring cup. Leave it on for a few minutes until the foam subsides, then check the measurement again. Add the porter and 1/2 cup peanuts in a medium bowl. Let it soak on the counter for 30 minutes.
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Prepare the sugar and butter mixture for the filling:
In a medium saucepan over medium-high heat, add the brown sugar, butter, corn syrup, and remaining 2 ounces of porter. Stir often until butter and brown sugar are melted, 5 minutes.
Be careful not to boil. The heat should only warm and melt the ingredients. Stir in the vanilla and salt. Let cool until just warm, 15 minutes.
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Preheat oven to 350°F.
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Prepare the cake base:
Lightly dust your countertop with flour. Use a rolling pin to roll the pie dough into a 12 inch circle. Fold the dough slightly in half over itself without pressing down. Fold it in half again – you’ll end up with what looks like a quarter circle. Carefully transfer to a 9 inch cake pan.
Gently unfold the dough and press down to fit in the pan. Fold in excess dough around the edge and pinch the outer edges with your index fingers and thumbs.
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Finish filling:
Whisk the eggs in a large bowl. Stir in the cooled sugar and butter mixture. Drain the soaked peanuts and toss in the remaining 1 1/2 cups of peanuts. Discard the soaked porter.
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Fill the cake base:
Pour the pie filling into the crust. Carefully arrange the peanuts so that they are evenly distributed across the top of the cake.
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Bake and cool the cake:
Bake the cake for 50 to 55 minutes until the top is a dark golden brown and the center no longer wobbles when you move the pan. Let the cake rest on a cooling rack for at least an hour until completely cool before slicing to serve.
| nutritional information (per serving) | |
|---|---|
| 617 | calories |
| 38g | Fat |
| 57g | carbohydrates |
| 13g | protein |
