Peanut Pie

Make the crust: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in ice water one tablespoon at a time, mixing until the dough just comes together.

Chill the dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This rest allows the gluten to relax and the butter to firm up.

Roll and fit: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim edges to leave a 1-inch overhang, fold under, and crimp decoratively. Prick the bottom with a fork and refrigerate for 30 minutes.

Preheat: Position a rack in the lower third of your oven and preheat to 350°F (175°C). Place a baking sheet on the rack below to catch any drips.

Make the filling: In a large bowl, whisk together the corn syrup, brown sugar, and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and salt until combined.

Arrange the peanuts: Spread the Virginia peanuts evenly over the bottom of the chilled pie crust. Slowly pour the filling over the peanuts - they'll float to the top and distribute themselves beautifully.

Bake: Bake for 50-55 minutes, until the filling is set around the edges but still slightly jiggly in the center. The top should be golden brown. If the crust or peanuts brown too quickly, tent loosely with foil.

Cool completely: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This is essential - the filling needs time to set up properly. Cutting too soon results in a runny mess.

Serve: Slice with a sharp knife dipped in hot water (wipe between cuts). Serve at room temperature or slightly warm with whipped cream or vanilla ice cream. A drizzle of caramel sauce and a sprinkle of flaky sea salt elevates this pie to extraordinary.