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Salted Peanut Slab Pie
Salted Peanut Slab Pie
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Prep Time:
25 minutes
Total Time:
3 hours
Revamp the classic pecan pie with a rich, gooey filling loaded with chopped salted peanuts, baked in a crowd-pleasing pie that will delight pecan pie aficionados.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions:
  • Preheat the oven to 375°F and thoroughly coat a 15x10x1-inch pan with cooking spray.
  • Take the pie crusts out of the pouches. Unroll the crusts on a floured surface, stack them, and roll into a 17x12-inch rectangle. Place the crust in the pan, press into the corners and sides, then fold any excess crust over the edges of the pan and flute or crimp the edges.
  • In a large bowl, whisk together eggs, brown sugar, caramel topping, melted butter, and vanilla until smooth. Gently fold in peanuts. Spread the mixture evenly in the pan.
  • Bake for 28 to 32 minutes until the filling is firm. Let cool thoroughly for about 2 hours before slicing into 6 rows by 4 rows. Enjoy with a dollop of whipped cream on top.

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