Honey Peanut Pie Tassies
On behalf of the Alabama Peanut Producers Association
by Kathleen Phillips of GritsandGouda.com
March 9, 2021
This recipe is originally published by GritsandGouda.com
- 1 refrigerated, rolled up pie crust dough
- 1 teaspoon vanilla extract
- 2 tablespoons salted or unsalted butter
- 1/3 cup Alabama produced honey
- 1 large egg
- 3/4 cup lightly salted, unsalted or salted skinless Alabama grown peanuts, chopped
- Preheat oven to 350F degrees. Place rolled up pie crust dough on counter (unwrapped).
While pie crust dough is standing at room temperature, make the filling.
Melt butter in microwave for 30 seconds.
Add egg and beat with a fork or wire whisk until egg white is frothy and butter is smooth.
Add honey and stir well.
Stir in chopped peanuts. Set aside.
Carefully unroll pie crust dough. Use a smooth cylinder shaped glass or rolling pin to smooth out any "wrinkles" and make the circle 12 inches. (It comes in 11 1/2 inch circle.)
Cut out 16 rounds with a 2 1/2 inch cookie or biscuit cutter.
Re-roll dough to cut out 2 more rounds. Using your fingertips or a tart tamper, gently press the dough to the bottom of a mini muffin pan. No need to grease the pan. (The tart tamper helps if you have long fingernails that tend to puncture the dough as you press on the bottom.) Don't press too hard into the pan to avoid the crust sticking.
Fill each tart shell with about 1 tablespoon of filling. Be sure to stir the mixture in the bowl occasionally because the peanuts rise to the top.
Bake on center rack of oven for 19 minutes or until the center of the filling is puffed and the crust is golden brown.
Remove pan from oven and immediately run a sharp knife around the outside edges of any tassie where the filling has bubbled over.