Porter Peanut Pie

1. Stage

Make the pie dough: If making the dough from scratch start that first. Keep it in the fridge until you’re ready to roll it out later in the recipe.

2. Stage

Soak the peanuts:  Pour 4 ounces (1/2 cup) of porter into a measuring cup. Let it sit for a few minutes until the foam subsides then double check the measurement again. Add the porter and 1/2 cup peanuts in a medium bowl. Let it soak on the counter for 30 minutes.

3. Stage

Make the sugar and butter mixture for the filling: In a medium saucepan set over medium heat, add the brown sugar, butter, corn syrup, and the remaining 2 ounces of porter. Stir often, until the butter and brown sugar are melted, 5 minutes. Be careful not to let it come to a boil. The heat should only warm and melt the ingredients. Stir in the vanilla and salt. Let it cool until just barely warm, 15 minutes.

4. Stage

Preheat the oven to 350° F.

5. Stage

Prepare the pie crust: Dust your countertop lightly with flour. Use a rolling pin to roll the pie dough into a 12-inch circle. Lightly fold the dough in half over itself without pressing it down. Fold it in half again—you’ll end up with what looks like a quartered circle. Carefully transfer it to a 9-inch pie pan. Gently unfold the dough and press it down to fit the pan. Fold any excess dough on the rim, and crimp the outer edges with your index fingers and thumb.

6. Stage

Finish making the filling: Whisk the eggs in a large bowl. Whisk in the cooled sugar and butter mixture. Drain the soaked peanuts and stir them in with the remaining 1 1/2 cups peanuts. Discard the soaking porter.

7. Stage

Fill the pie crust: Pour the pie filling into the crust. Gently arrange the peanuts so that they are distributed evenly across the top of the pie.

8. Stage

Bake and cool the pie: Bake the pie for 50 to 55 minutes, until the top is dark golden-brown, and the center no longer jiggles when you move the pan. Rest the pie on a cooling rack until cooled completely, at least one hour, before slicing to serve.