Peanut Pie

Reprinted with permission from Princess Pamela’s Soulfood Cookbook (Rizzoli, 2017)

Yield: 1 nine-inch pie

4 eggs, well beaten
1 cup dark corn syrup
1/2 cup white sugar
2 tablespoons melted shortening
3 tablespoons sifted flour
1/4 teaspoon salt
1 cup roasted shelled peanuts
1 9-inch pie shell, unbaked
Heat oven to 350 degrees.
To the beaten eggs, add corn syrup, sugar, shortening, flour and salt. Blend thoroughly. 
Fold in nuts and pour into unbaked pie shell. Bake for about 30 to 40 minutes.

Flavors pairing suggestion: Offley 10 Year Old Tawny Port