23-cm (9-inch) frozen pie shell 150 ml (2/3 cup) corn syrup 125 ml (1/2 cup) brown sugar 2 eggs, lightly beaten
Place rack on lower shelf of oven. Preheat oven to 220 C (425 F). Place pie shell on a baking
sheet and let stand for 10 minutes to thaw slightly. Meanwhile, in a large measuring cup or bowl, whisk corn syrup with brown sugar, eggs, butter, salt and vanilla until any sugar lumps have dissolved and mixture is combined. Coarsely chop half the peanuts. 30 ml (2 tbsp) butter, melted and cooled 1 ml (1/4 tsp) salt 10 ml (2 tsp) vanilla 250 ml (1 cup) peanuts Whipped cream (optional) Then sprinkle whole and chopped peanuts over pie shell
base. Slowly pour filling over peanuts. Bake on lower rack of preheated oven for 10 minutes. Reduce heat to 180 C (350 F) and continue to bake until deep brown and just set, 20 to 25 minutes. Let stand for at least 1 hour before slicing. Delicious warm or at room temperature served with a
dollop of whipped cream, if desired. Makes 8 servings. Source: Peanut Bureau of Canada.