Follow our easy, step-by-step, photo illustrated recipe to make this Pepsi and Peanuts Pie. We went back to the days of our youth to create this unique pie based on pouring peanuts into a cold glass bottle of Pepsi-Cola. It was a favorite thing to do growing up, and now we’ve turned all that sweet-salty deliciousness, into a pie. See how we make it. Printable recipe included.
Pepsi and Lance Peanuts Pie Recipe:
If you’ve ever poured a salty pack of Lance Peanuts into an ice cold, glass bottle of Pepsi-Cola, then you’ve got to try our recipe.
We’re stepping back in time, to the days of our youth, and pouring those same salty peanuts, into a delicious filling, for a one of a kind pie creation. I’ve searched the Internet, and haven’t found another one anywhere. I guess that makes this one the first.
I’ve spent a few summers working around the tobacco barns here in North Carolina. I was a bit too young to go out in the fields and prime tobacco, so I worked around the barn, taking off sticks, or handing tobacco. Only once was I allowed to go out in the field and prime tobacco with the older guys, and once was certainly enough for me. I’d be more than happy to hang around the shade of the barn and take off those sticks of tobacco, listening to the latest stories, and sometimes a song from the women folk.
Morning break time at the tobacco barn was always the highlight of the day. The primers would come in from the field, all wet with sweat from the hot morning sun, and covered in sticky old tobacco tar. They too were happy about taking that break. That’s when the owner of the field would come back from the local store, with a large selection of nabs, oatmeal cookies, Moon Pies, Lance Peanuts and of course Pepsi Colas. After a hot morning of work, it was time for the “taste that beat the others cold.”
We’d grab that cold bottle, grab a pack of Lance Salted Peanuts, then find a spot in the shade to sit down for a few minutes. Ripping the top of the peanuts pack open with our teeth, we’d take a sip of Pepsi, then fill the bottle up with the salted peanuts, watching it fizz over from the salty mixture being add to the cola. Then, we’d spend the next few minutes telling jokes on each other, and trying to get those peanuts back out of the bottle with a big old swig of Pepsi. Those were great days, despite all the hard work, and I only did the easy jobs.
This recipe is really quick and easy, and turns out a delicious twist on a pie. You’ll need to make the Pepsi Syrup reduction first, so it can cool down before adding it to the eggs in the pie filling mixture. Once it’s thickened and cool, it’s a snap to assemble the pie and pop it in the oven.
Does it taste like the old peanuts in the Pepsi did? I’ll let you decide. If nothing else, it’s sure to bring back lots of memories, and generate lots of conversation just from the mention of its name. I do hope you’ll give it a try.
Ready to get in the kitchen and get started? Alright then… Let’s Get Cooking!
Pepsi and Peanuts Pie: You’ll need these ingredients, plus a 9″ unbaked pie crust..
Making the Pepsi Syrup reduction:
You’ll need to make the syrup first, so it can have time to cool before adding it to the other pie ingredients. Our mix will use a couple of eggs, and we don’t want to add hot syrup into the eggs, or they might end up scrambled.
To begin, place the sugar into a medium sized sauce pot.
Pour the Pepsi-Cola into the sugar.
Add the Cream of Tartar.
Add a pinch of Salt.
Stir well. Place the pot over medium-high heat, and bring the mixture to a rapid boil. Just be sure to stir it constantly until the sugar is fully dissolved.
Once the mixture begins to boil, reduce the heat down to a simmer, and cover the pot. Let it simmer for 3 minutes with the cover on, then remove the cover.
It will take about 15-20 minutes for the syrup mixture to reduce and begin to thicken. Keep a close watch over it, stirring often.
While the syrup is simmering, go ahead and start mixing the other ingredients for the pie.
Place two eggs in a mixing bowl and whisk them until smooth.
Add the Peanut Butter.
Add the Light Brown Sugar.
Add the Corn Meal.
Stir the mixture well. Set this aside until the syrup has reduced and allowed to cool.
Once the syrup has reduced down and begins to thicken, you’ll probably start seeing a foam appear. Dipping a spoon into the syrup and lifting it up, watch for the syrup to thicken. You’ll be able to see how it drips off the spoon and should be able to see it thicken. It’s not going to look very thick, but it will thicken up once it cools. Remove the pot from the heat and set aside for about 20-30 minutes to cool.
This thickened up very nicely, although it’s hard to see that in the picture. The syrup has cooled, and now I’m adding it to the other ingredients. Remember that the mixture contains eggs, so if you try to add the syrup while it’s hot, you might end up with some scrambled eggs. Be patient, let it cool, then proceed. Stir the syrup into the other ingredients, mixing it together well.
The same applies for the melted Butter. It will stay liquid for a long time after it’s melted. I melted this down in the microwave for a few seconds, then just let it sit out and cool.
Stir the Butter into the mixture until it’s well combined.
Add the Vanilla Extract.
Add the Lance Peanuts.
Stir the peanuts into the mixture, making sure they are all coated.
Prepare your pie crust. I’m using a ready-made frozen pie crust for this recipe. You could certainly make your own from scratch if desired. Either way, you’ll be using an unbaked crust. I like to make a little “crust dust” to sprinkle into the bottom of the crust before adding the filling. This well help keep the bottom of the pie from getting soggy. To make the crust dust, mix together one teaspoon of sugar, and one teaspoon of flour. Stir it together, then lightly sprinkle it into the bottom of the crust. If you’re using a frozen crust, do not thaw it out. Take it straight from the freezer and add the filling.
Pour the filling into the crust, but do not over fill it. I added all of the filling that I had made, and it came right up to the top of the crust.
To avoid spills, place the pie on a baking sheet before placing it into the oven.
Use the center rack of your oven to bake the pie.
Bake the pie for about 35-45 minutes at 350 degrees. I used a pie crust shield through most of this baking time to help keep the top edge of the crust from burning. The pie is done when you can press lightly in the center, and it springs back up.
Remove the pie from the oven, and place it on a wire rack to cool completely.
Enjoy!
