For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
January 1989 • According to The State, nuts became a dessert star at the 1988 North Carolina State Fair, where the annual pie competition included categories for peanut and peanut butter pies. This recipe from Mrs. Robert H. Tobin of Thomasville won first place.
Yield: 6 servings.
1½ cups granulated sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten
3½ tablespoons creamy peanut butter
1½ teaspoons vanilla extract
½ cup evaporated milk
1 unbaked deep-dish pie shell
Whipped topping (optional)
Peanuts, chopped (optional)
Preheat oven to 350°.
In a large bowl, mix sugar, butter, eggs, peanut butter, vanilla, and milk until well blended. Pour mixture into pie shell and bake for 50 to 55 minutes or until crust is golden brown. Remove pie from oven and set on a cooling rack for at least 1 hour before serving. Serve with whipped topping and peanuts (optional).
— Recipe adapted by Lynn Wells
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