Peanut pie

Last updated
Peanut pie close-up Peanut pie close-up.jpg
Peanut pie close-up

Peanut pie, is a pie that is part of the cuisine of the Southern United States, in the Tidewater region, where peanuts are a common crop. [1]

Contents

Origins

The peanut's origins have been traced to Peru.[ citation needed ] It was brought to Europe by the Spanish, [2] and then spread to Africa and Asia.[ citation needed ] It arrived in North America in the 18th century with African slaves. [2] Peanut pie was originally considered slave food, [2] but by the 1940s peanuts were widely consumed, and an advertisement for corn syrup (used to make the sweet, sticky pie filling) claimed that peanut pies could “make even your deepest-dyed Yankee start complimenting you with a southern accent.” [1] It is sometimes called the "poor man's pecan pie".[ citation needed ] The pie was popular in Virginia and North Carolina. [1] In North Carolina it was a standard dish to serve at family reunions or church events. [3] It can be served as a kosher dessert. [4]

First lady Rosalynn Carter was known for her peanut meringue pie. [5] Chef Barry Maiden popularized a version of his grandmother's pecan pie at his Massachusetts restaurant Hungry Mother, creating what he called the Spicy Peanut Pie. [6]

Preparation

The sweet filling is made from corn syrup, sugar and eggs, similar to how pecan pie filling is prepared. [7] Molasses, sorghum, pure cane syrup or maple syrup are sometimes used in place of corn syrup. [8] Some recipes include heavy cream or cream cheese in the filling, [9] while others may include chocolate, [10] cayenne pepper, cinnamon, nutmeg or bourbon. [1] [11] The finished pie is served warm and may be topped with whipped cream, a dessert sauce or served à la Mode. [7] [12] It can be made as individual mini-pies and frozen. [3]

See also

Related Research Articles

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Cuisine of the Southern United States</span> Regional cuisine of the United States

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

<span class="mw-page-title-main">Custard pie</span> Pastry container with a sweet egg mixture

A custard pie is any type of uncooked custard mixture placed in an uncooked or partially cooked crust and baked together. In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. The often large number of whole eggs in custard pie make it very rich.

<span class="mw-page-title-main">Butter tart</span> Canadian dessert pastry

A butter tart is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie or with bread and butter pudding.

<span class="mw-page-title-main">Chess pie</span> Pie from the American South

Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine.

<span class="mw-page-title-main">Pecan pie</span> Pie made primarily with corn syrup and pecans

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce.

<span class="mw-page-title-main">Cuisine of Kentucky</span> Food and drinks from Kentucky

The cuisine of Kentucky mostly resembles and is a part of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans slow-cooked with pork as seasoning and served with cornbread. Other popular items include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplings, which can be found across the commonwealth.

<span class="mw-page-title-main">Sponge cake</span> Type of cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.

<span class="mw-page-title-main">Texan cuisine</span> Food and drinks from Texas

Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.

<span class="mw-page-title-main">Sandwich cookie</span> Cookies kept by two thin cookies or biscuits with filling in between

A sandwich cookie, also known as a sandwich biscuit, is a type of cookie made from two thin cookies or medium cookies with a filling between them. Many types of fillings are used, such as cream, ganache, buttercream, chocolate, cream cheese, jam, peanut butter, lemon curd, or ice cream.

Cashew pie is a pie prepared with cashews as a primary ingredient. Whole or chopped cashews may be used, or both. It may be prepared with a sweet filling base prepared with corn syrup, sugar and eggs, similar to how pecan pie filling is prepared. It may be prepared using chocolate and fruits, such as raspberry, as an ingredient, and may be served topped with whipped cream or caramel. It may be served hot.

<span class="mw-page-title-main">Walnut pie</span> Pie prepared with walnuts

Walnut pie is a pie prepared with walnuts as a primary ingredient. Whole or chopped walnuts may be used, or both, and toasted walnuts may be used. It may be prepared as a cream pie, and may include maple syrup, molasses, and cinnamon as ingredients. It may be prepared with a sweet filling base prepared with corn syrup, sugar, and eggs, similar to pecan pie filling. Chocolate and honey may also be used. Walnut pie may be prepared using fruits, such as raisins, figs, plums, and cranberries, among others. Walnut pie may be served at room temperature or warmed. It may be topped with whipped cream or served à la Mode.

<span class="mw-page-title-main">Pie in American cuisine</span> History and cultural significance of pies in American cuisine

Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.

References

  1. 1 2 3 4 "Peanut Pie". Atlas Obscura.
  2. 1 2 3 Bradford, Ben (28 July 2020). "African Crops and Slave Cuisine". Shwen Shwen. Retrieved 5 September 2024.
  3. 1 2 Edelman, F.A. (2009). Sweet Carolina: Favorite Desserts and Candies from the Old North State. University of North Carolina Press. pp. 136–137. ISBN   978-0-8078-9849-9.
  4. "Chocolate Chip Peanut Pie". chabad.org.
  5. Smith, Andrew F. (2002). Peanuts: The Illustrious History of the Goober Pea. University of Illinois Press. p. 109. ISBN   978-0-252-02553-2.
  6. McDermott, Nancie (September 2010). Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan. Chronicle Books. ISBN   978-0-8118-6992-8.
  7. 1 2 Haedrich, K. (2004). Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie. Non Series. Harvard Common Press. pp. 346–347. ISBN   978-1-55832-254-7.
  8. McDermott, N.; Beisch, L. (2010). Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan. Chronicle Books. p. pt70–72. ISBN   978-0-8118-6992-8.
  9. "Peanut Butter Pie". New York Times.
  10. Blok, Celestina (June 3, 2015). "An adventure at Primland mountain resort". star-telegram. Archived from the original on April 14, 2016. Retrieved April 4, 2016.
  11. De Gouy, Louis P. (1949). The Pie Book: Over 400 Classic Recipes. Courier Dover. p. 197. ISBN   978-0-486-83033-9.
  12. Stern, J.; Stern, M. (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. p. 185. ISBN   978-0-547-05907-5.