This Barq’s Peanut Pie Recipe is inspired by a beloved Gulf Coast tradition. Developed by Chef Lucas McKinney and pastry chef Emily Rivas from Josephine’s in Houston, it layers roasted peanuts and root beer into a nostalgic dessert. This sweet and salty pie uses a root beer reduction and warm caramel to create deep flavors. It is a comforting nod to McKinney’s Mississippi childhood.
A nod to a Gulf Coast tradition
Workers at oyster canning factories in Biloxi Mississippi used to pour salted peanuts right into their Barq’s bottles because their hands were too dirty to eat them normally. Chef Lucas McKinney took this childhood memory and turned it into an amazing pie. It is funny how a dirty hands problem created such a great flavor combination.
Creating the root beer reduction
You start by boiling two cans of root beer in a large wide saucepan over medium high heat until it turns into a thick syrup. This takes about twenty minutes and you need to whisk it a couple of times. Reducing the soda concentrates the flavor so you get those subtle spice notes in your pie.
Preparing the nutty crust
This pie crust starts by pulsing dry peanuts and brown sugar together in your machine. Toss in cold butter along with peanut butter and shortening to mix it until it forms small crumbs. Finally you add a bit of ice cold water so the soft dough comes together real smooth.
Rolling and chilling the dough
You have to wrap the dough disk in plastic and chill it for at least one hour before you try to roll it. Once it is cold you roll it out to a thirteen inch circle on a floured surface and fit it into a deep pie plate. Refrigerate the crust again while you get the rest of your ingredients sorted out.
Mixing the sweet peanut filling
The filling uses eggs mixed with that cooled root beer reduction along with corn syrup and a splash of evaporated milk. You whisk in some melted butter and sugar and vanilla extract to make it rich and silky. There is even a tiny pinch of cayenne pepper in there to balance out all the sugar which might sound weird but it really works.
Assembling the pie for baking
Take your chilled pie crust and spread a cup and a half of dry roasted peanuts all over the bottom. Then you just pour your liquid filling right over the nuts so they are completely covered. The peanuts add a crunchy texture that keeps every single bite from feeling way too sweet.
Baking with foil protection
Put a loose foil cover over your pie before cooking. Doing this keeps the top from getting burnt while it sits in the oven. Bake it at 350 degrees for an hour and a half to two hours. Don’t touch the top filling with foil.
Cooling the baked pie
Baking this pie takes a bit more time than a standard pecan pie because the filling is soft. It needs that extra time to set up right in the oven. When you see the middle jiggle slightly take it out. Let it rest on a wire rack for two full hours so it holds its shape when sliced.
Crafting the root beer caramel
You start by heating sugar and water together without mixing until the mixture turns a rich golden shade. Carefully pour in heavy cream and whisk continuously while it bubbles up real fast. Finish it off by stirring in butter along with two spoons of root beer syrup until it is completely smooth.
Serving with vanilla ice cream
This warm treat tastes best when served fresh and warm right out of the kitchen. Slice off a big portion and put some sweet vanilla ice cream right next to it. Drizzle warm root beer caramel all over the slice. It is super rich so you can share or keep it all.
