Written with permission from Southern Living Cooking School
- 1 (3 lb. 1 oz.) package frozen Mrs. Smith's Pumpkin Custard Pie
- 1 cup Domino Granulated Sugar
- 1/2 cup light corn syrup
- 1 cup chopped roasted peanuts
- 1 Tbsp. Land O Lakes Butter
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- All Natural PAM Original Cooking Spray
Remove and discard paper circle from pie. Place frozen pie on a heavy baking sheet.
Bake at 400F for 1 hour and 5 minutes to 1 hour and 15 minutes. Cool completely.
Cook sugar and corn syrup in a small saucepan over medium heat, stirring constantly, until a candy thermometer registers 325F (hard crack stage). Remove from heat. Stir in peanuts and next 3 ingredients.
Pour into a 1-cup metal measuring cup coated with cooking spray; spread over pie.
Pour remaining peanut mixture on a parchment paper-lined 15-x 10-inch jellyroll pan coated with cooking spray. Cool; break peanut brittle into pieces.
Tap hard sugar topping on pie with back of spoon to crack. Serve with brittle pieces.