The Professor and I truly enjoy our traveling more when we are able to step away from our RV maintenance training’s busy schedule for a few hours to savor the sights, sounds and culinary delights of the geographic areas that we are visiting. Among our first summer trips – we have parked a couple of hours west of Virginia’s eastern seaboard in Colonial Williamsburg, VA.
Williamsburg is known for drawing thousands of visitors per year because of its wealth of historical value….however, adding to the allure for me – is finding those delightful foods that have made the area famous and this is where I found the Virginia Peanut Pie.
Located in the historical part of downtown Williamsburg is Berret’s Seafood Restaurant and Tap House. After enjoying a dinner of a trio of crab delights: She-crab soup, crab cake and crab salad – our meal was finished off with the most delectable dessert – Virginia peanut pie with chocolate ganache topping & caramel drizzly. After a little recipe detective work – here is my version of the Virginia Peanut Pie. DELICIOUS!
½ lbs. crushed salted peanuts
1 c. sugar
3 whole eggs
½ c. flour
1 ½ c. Karo Light corn syrup
2 Tbsp. unsalted butter, melted
1 unbaked pie shell
Mix eggs, flour and sugar. Then add syrup and peanuts. Add melted butter last. Pour into pie shell. Bake at 250 degrees for 90 minutes or until center is firm. Once cooled – top with warm chocolate ganache and caramel drizzle.
Dark Chocolate and heavy cream are the only two ingredients. For a soft pourable glaze – 4 ounces of chocolate to 8 ounces cream is needed. Chop or grate chocolate into fine pieces. (Set aside) Using a heavy bottomed sauce pan and spatula – heat the heavy cream over medium heat for a few minutes, stir with spatula occasionally. Do not boil or simmer – just get hot. The cream is ready when you can place a finger (and keep it there) in cream for 3 to 4 seconds. Remove from heat. Add chocolate a little at a time into hot cream using the spatula to stir. Keep adding and stirring until it comes together in a creamy mass. Pour over cooled peanut pie and allowing the ganache to cool completely before serving. Optional: After placing each piece on a plate – add your favorite brand of spray whipping cream and drizzly with caramel topping – (both found pre-made in your favorite grocery store).
Happy RVing from Williamsburg, Virginia!
Lady E Cooper of My RV Kitchen