Salted Peanut Slab Pie

Prep 25 min
Total 3 hr 0 min
Servings 24

Try a new version of the classic pecan pie! Rich, gooey filling with loads of chopped salted peanuts stirred in, baked in a pie that’s perfect for a crowd. It’s bound to be the new hit with pecan pie lovers!

By Betty Crocker Kitchens

Updated October 4, 2017

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box
3

eggs, slightly beaten
1/2

cup packed brown sugar
1

jar (12.25 oz) Smucker’s™ caramel topping
1/4

cup butter, melted
1

teaspoon vanilla
2 1/2

cups coarsely chopped Virginia or cocktail peanuts
Sweetened whipped cream, if desired

Steps

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1

Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
2

Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
3

In large bowl, beat eggs, brown sugar, caramel topping, melted butter and vanilla with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
4

Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Serve pieces with whipped cream.

As the pie bar bakes, there may be a little rising of the filling, but filling will settle down as the bar cools.
Virginia peanuts were used in this recipe for their salty flavor and larger size. Virginia peanuts can be found in the snack aisle of larger grocery retail stores. Can’t find Virginia peanuts? Use salted cocktail peanuts.

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 4 1/2g 24% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 180mg; 7%
Potassium: 125mg; 4%
Total Carbohydrate: 24g; 8%
Dietary Fiber 1g 6% Sugars 5g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;