Food Recipes Desserts Pies & Tarts Barq’s Peanut Pie 5.0 (2) 1 Review Inspired by a beloved Gulf Coast tradition, this rich peanut pie layers roasted peanuts, Barq’s root beer, and warm root beer caramel into a nostalgic dessert that’s ideal with a scoop of vanilla ice cream. By Lucas McKinney Lucas McKinney Lucas McKinney is the chef-owner of Josephine’s in Houston, where he honors his Croatian family’s Gulf Coast roots through a deeply personal menu shaped by generations of fishing, shrimping, and oystering along the Mississippi coast. Named for his great-grandmother, the restaurant showcases McKinney’s refined approach to regional classics, from smoked redfish dip and blue crab rice to Viet-Cajun crawfish and buttery biscuits. Working closely with Gulf Coast fishermen and farmers, McKinney combines technical precision with a profound sense of place, celebrating the traditions and ingredients that have defined his family for generations. Food & Wine's Editorial Guidelines and Emily Rivas Emily Rivas Emily Rivas is the pastry chef at Josephine’s in Houston. An Escoffier graduate and a Houston native, she has also worked at Georgia James and Bludorn. Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Active Time: 1 hr Total Time: 5 hrs Servings: 8 Jump to recipe Reducing the root beer concentrates its flavor, adding subtle spice and caramel notes to both the filling and the sauce.Roasted peanuts in both the crust and filling add layers of nutty flavor and crunchy texture that keep each bite from feeling overly sweet.A scoop of vanilla ice cream and warm root beer caramel turn each slice into a nostalgic, diner-inspired dessert that’s rich enough to share. 2026 F&W Best New Chef Lucas McKinney transforms a Southern classic with this rich peanut pie inspired by a beloved Gulf Coast tradition of pairing Barq’s root beer with salted peanuts. Roasted peanuts in both the crust and filling add satisfying crunch and savory contrast to the silky, root beer–infused custard, while a warm root beer caramel sauce echoes the pie’s nostalgic flavors. A pinch of cayenne is optional, but it lends a subtle warmth that balances the sweetness of the filling. Served warm with a scoop of vanilla ice cream, it’s a sweet-and-salty dessert that’s both comforting and deeply rooted in McKinney’s Mississippi childhood. Why Barq’s root beer This recipe was developed with Barq’s root beer, though any root beer will work. Keep in mind that spice levels vary by brand, so the finished pie may have slightly different flavor notes depending on the root beer you choose. For chef Lucas McKinney, Barq’s is more than an ingredient — it’s a taste of home. “We love telling the old story of Barq’s being originally bottled in Biloxi, Mississippi,” he says. “My grandpa showed me that when the workers came out of the oyster canning factories, they’d pour salted peanuts into a bottle of Barq’s because their hands were so dirty.” Notes from the Food & Wine Test Kitchen Watch the caramel closely as it cooks; it can quickly go from deep amber to burnt. To help prevent crystallization, periodically brush down the sides of the saucepan with a pastry brush dipped in water while the sugar cooks. Loosely tent the pie with foil from the beginning of baking to encourage even browning and prevent the crust and peanuts from overbrowning. This type of pie requires a longer bake than a pecan pie because the filling is softer and takes more time to fully set. The center should have just a slight jiggle when you remove it from the oven. Keep Screen Awake Ingredients Root Beer Reduction 2 (12-ounce) cans root beer (preferably Barq’s) Crust 1 cup plus 2 tablespoons all-purpose flour (about 5 1/3 ounces), plus more for dusting 1/4 cup dry-roasted peanuts 1 1/2 tablespoons packed light brown sugar 1/2 teaspoon kosher salt 5 1/2 tablespoons cold unsalted butter, cut into pieces 2 tablespoons creamy peanut butter 1 tablespoon cold shortening, plus more for greasing 4 to 6 tablespoons ice-cold water Filling 3 large eggs 2/3 cup light corn syrup 1/4 cup creamy peanut butter 1/4 cup evaporated milk 2 tablespoons unsalted butter, melted 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon cayenne pepper 1 1/2 cups dry-roasted peanuts Caramel 1 cup granulated sugar 1/4 cup water 1/2 cup heavy cream 1/2 tablespoon unsalted butter Additional Ingredient Vanilla ice cream, for serving Directions Make the root beer reduction: Bring root beer to a boil in a large, wide saucepan over medium-high. Cook, whisking twice, until syrupy and reduced to about 1/2 cup, about 20 minutes. Transfer to a heatproof bowl; let cool to room temperature, about 20 minutes. Reserve 2 tablespoons in a small bowl; set aside. Meanwhile, make the crust: Place flour, peanuts, brown sugar, and salt in a food processor; process until mixture is smooth, about 10 pulses. Add butter, peanut butter, and shortening; pulse until you get pea-size crumbles, about 4 pulses. Sprinkle 1/4 cup ice-cold water over dough; pulse until dough starts to clump together, about 4 pulses. Add up to 2 tablespoons additional water if needed to bring dough together. Remove dough from food processor. Flatten into a disk, and wrap in plastic wrap. Chill at least 1 hour before rolling. Grease a 9-inch deep-dish pie plate with shortening, and set aside. Roll dough out on a lightly floured work surface to 1/8-inch thickness (about 13 inches wide), lightly dusting dough with additional flour as needed. Fit into prepared pie plate; decorate edges as desired. Refrigerate until ready to use. Make the filling: Preheat oven to 350°F. Whisk together eggs and 6 tablespoons cooled root beer reduction in a large bowl until smooth. Add corn syrup, peanut butter, evaporated milk, and butter; whisk until combined. Whisk in sugar, vanilla, and cayenne. Place peanuts in prepared crust; pour filling over peanuts. Loosely tent pie with aluminum foil, making sure foil doesn’t touch the top of filling. (Otherwise, it will burn.) Bake until slightly jiggly in the center, 1 hour and 30 minutes to 2 hours, rotating pie halfway through baking time. Transfer to a wire rack; cool completely, about 2 hours. Meanwhile, make the caramel: Stir together sugar and 1/4 cup water in a small, heavy saucepan; cook, without stirring, over medium-high until golden brown, 8 to 10 minutes. Slowly add cream, and whisk to combine. (Mixture will bubble violently.) Whisk in butter and reserved 2 tablespoons root beer reduction. Let cool 20 minutes. To serve, top slices of pie with ice cream and caramel. Make ahead The pie dough can be prepared through step 3 and stored in the refrigerator in an airtight container for up to one week. If too firm to manipulate, let it stand at room temperature for about 15 minutes before rolling out. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.