Sticky Sesame Peanut Pie

You got to try this Sticky Sesame Peanut Pie—it’s like pecan pie with an awesome Asian twist! Packed with peanuts and sesame seeds, it’s a flavor explosion in every bite. And that dark muscovado sugar? It adds this rich, indulgent vibe that just hits the spot. Plus, there’s sesame seeds both inside and on top for that extra crunch. Oh, and don’t even get me started on the flaky, melt-in-your-mouth crust! Trust me, this pie is a game-changer, blending cultural vibes with classic comfort like a boss.

Inspired by Cynthia Chen McTernan’s recipe in A Common Table, I put my own little twist on it to better suit my taste.

This pie is like a tasty mashup of Chinese peanut sesame brittle and classic southern pecan pie. Instead of pecans, it’s got roasted peanuts and sesame seeds for that extra crunch. Imagine the crispy nuts and seeds on top, mixed with the gooey goodness of a pecan pie, all hugged by a buttery, flaky crust. It’s seriously irresistible!

For a quicker process, prepare your pie crusts well ahead of time by freezing or refrigerating them until needed. This pie crust recipe yields one 10-inch deep-dish crust, one generous 9-inch pie crust, or four 4-inch miniature crusts, suitable for various pie recipes. While store-bought crusts offer convenience, crafting your own from scratch adds a special touch that’s worth the extra effort. So, whether you opt for homemade or store-bought, you’ll still end up with a delicious pie. (*For additional essential pie tips, refer to the notes section.)

My husband and I enjoy this pie straight from the fridge, topped with a big swirl of whipped cream. So good!

Sticky Sesame Peanut Pie

This pie is a delicious blend of Chinese peanut sesame brittle and classic southern pecan pie, complete with a sublime, flaky, melt-in-your-mouth crust!

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Course: Dessert

Cuisine: American, Asian

Ingredients Equipment Method Notes

Ingredients

  

For the pie crust:

• 187 grams all-purpose flour, plus more for rolling (1½ cups)
• 1 Tbsp sugar
• ½ tsp salt
• ½ cup plus 2 2 Tbsp unsalted butter (1¼ sticks)
• ¼ cup ice water, plus 1 to 2 Tbsp more if needed

For the pie:

• 1 cup packed muscovado sugar (or dark brown sugar)
• ½ cup golden syrup (I used Golden Eagle) (or light corn syrup)
• 6 Tbsp unsalted butter
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar (optional)
• 1¼ cup roasted peanuts (mine were lightly salted) (
• ¾ cup toasted sesame seeds (For those with unroasted sesame seeds, consider lightly toasting them for added flavor. Simply place them in a dry skillet over medium heat and stir constantly for about 1 minute until fragrant.)
• Whipped cream, Greek yogurt, or ice cream, for serving

Equipment

• 1 9-inch pie pan

Method

 

Make the pie crust:

1. In a bowl, whisk together the flour, sugar, and salt. Using the largest holes of a box grater, grate the frozen butter into the bowl. Mix the grated butter with a wooden spoon or your fingers until pea-size crumbles form.
2. Add ¼ cup of ice water and stir until a crumbly dough forms. If necessary, drizzle in more ice water, 1 tablespoon at a time, until the dough holds together when squeezed.
3. Transfer the dough onto a clean kitchen tea towel (not terry cloth). Shape the dough by gathering the towel into a beggar’s purse and squeezing it to form a round shape.
4. Next, tightly wrap the dough in plastic wrap, shaping it into a disc. Refrigerate the dough for at least one hour if you plan to make the pie immediately. Alternatively, refrigerate it for up to three days or freeze it for future use.
5. Roll out the dough on a well-floured surface to a thickness of ¼ to ⅛ inch. I prefer a slightly thicker dough for better texture. Place a pie pan upside down on the dough and use a knife to trace a circle about 3 inches larger than the edges of the pan. For a 9-inch pie pan, aim for a circle about 12 inches in diameter. If making mini pies using smaller pans, repeat the process, rerolling the dough as needed.
6. Place the dough gently into the pie pan, avoiding stretching, which can cause shrinking during baking. Leave about a 1-inch overhang of dough, then tuck it underneath the rim of the pan to create a smooth edge. You can use your fingers or a fork to crimp the edges for a decorative finish. Place the formed crust in the freezer until firm, typically 15 to 20 minutes, before filling it with either this recipe or another filling of your choice.

Parbake the pie crust:

1. Preheat the oven to 425℉. Lightly prick the bottom of the crust with a fork (taking care not to poke all the way through). Lay a sheet of parchment across the pie plate and pour pie weights, pennies or dried beans into the center until they reach the top of the pie crust. Use your hands to press the weights down and fit them into the edges of the fluted crust.
2. Transfer the filled pie crust to a parchment-lined sheet pan and transfer to the oven for 15-20 minutes or until the edges are just beginning to color — do rely on the visual cues here. It sometimes takes my crusts a little longer to take on that light color at the edges.
3. Remove the pan from the oven and carefully remove the pie weights or dried beans (which you can use again and again — let them cool completely; then transfer to a storage bag). Return the pan to the oven.  Bake the shell for another 2 to 3 minutes — it should take on only the slightest bit of more color all around and the bottom of the crust appears dry. Set the crust aside while you make the filling; reduce the oven heat to 350℉.

Make the filling:

1. In a small saucepan over medium heat, combine the muscovado sugar (or brown sugar), golden syrup (or corn syrup), and butter. Stir continuously until the butter melts and the mixture turns into a smooth syrup, free of any graininess. Remove from the heat and let it cool for 5 to 10 minutes. Then, whisk in the eggs, vanilla, vinegar (if using), peanuts, and sesame seeds until evenly combined. Pour the mixture into the prepared pie crust. (Option to sprinkle the top with some sesame seeds for a decorative touch.)
   
2. Bake the pie at 350°F for 45-50 minutes, or until the filling is puffy and barely jiggles when shaken. To avoid overcooking, set the oven timer for 40 minutes and check for doneness. Allow the pie to cool completely before serving. It can be stored covered in the refrigerator for several days. Serve with whipped cream, yogurt, or ice cream for a delightful treat.

Notes

• Instructions for making pie crust with a food processor.  Tip the flour, salt, and  sugar into the bowl of a food processor. Scatter frozen diced butter over the flour mixture. Pulse the machine 5 times or so, just to break up the butter. With the processor running, quickly add the ice water, then stop the machine.
• Chilling your pie dough is essential for achieving the right texture and making it easier to roll out. It firms up the fat and relaxes the gluten, ensuring a tender and flaky crust. While pie dough freezes well in discs, avoid freezing it once rolled out for longer than 30 minutes as it can affect the crust’s texture and browning.
• Parbaking the crust before filling helps prevent issues like butter melting out and ensures even browning. I loved how crispy this pie crust is! Use sheet pans lined with parchment paper for easy cleanup.
• Follow a schedule for pie-making: prepare the dough two days ahead, parbake the crust the day before, and fill and bake the pie on the serving day. This approach helps manage oven space and ensures each dish receives the attention it deserves amidst the holiday hustle and bustle.
• I used Golden Eagle brand syrup for this recipe.  Golden syrup gives a deeper, rounder flavor vs. using corn syrup which tastes like…sweet, bland, nothingness.  Golden Eagle is sold in my grocery store and both Golden Eagle and Lyle’s brands are sold on Amazon.

• You can make your own golden syrup by following these simple steps.
• Don’t omit the vinegar.  A tiny bit of apple cider vinegar really helps balance out the aching sweetness of a gooey caramelly pie.

 

 

 

Why wait? Dive into making this sensational pie today and treat your guests to a burst of irresistible flavor that’ll have them begging for the recipe! Let me know how it went for you in the comments. I would love to hear from you. And if you found this recipe as irresistible as I did, show your support by liking and sharing with your friends. Happy baking!