Best Peanut Butter Chess Pie Recipes

Chocolate Peanut Butter Chess Pie image

Provided by Raquel Grinnell

Categories Pie

Time 3h50m

Yield 1 pie, 10-12 serving(s)

Number Of Ingredients 9

1 1/2 cups chocolate wafer crumbs (about 8 ounces or 35 cookies)
5 tablespoons unsalted butter, melted
1/2 cup unsalted butter, cut into cubes
8 ounces good quality dark chocolate, roughly chopped
1 2/3 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
4 eggs
1/2 cup creamy peanut butter

Steps:

Preheat oven to 325 degrees F.
Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth.
Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream.

Nutrition Facts : Calories 554.5, Fat 37.6, SaturatedFat 19.5, Cholesterol 114.4, Sodium 327.7, Carbohydrate 55, Fiber 5.1, Sugar 39.8, Protein 9.9

CHOCOLATE PEANUT BUTTER CHESS PIE image

Number Of Ingredients 11

For Crust:
1 1/2 cup chocolate wafer cookie crumbs (about 8 ounces or 35 cookies)
5 tablespoons unsalted butter, melted
For Filling:
1/2 cup (1 stick) unsalted butter, cut into cubes
8 ounces good quality dark chocolate, roughly chopped
1 2/3 cups sugar
2 tsp vanilla extract
1/2 tsp salt
4 eggs
1/2 cup creamy salted peanut butter

Steps:

Preheat oven to 325 degrees F. Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely. Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth. Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream,

Peanut Butter Chess Pie Recipe - (4.2/5) image

Provided by á-43062

Number Of Ingredients 9

1 unbaked pie crust (from scratch or from a refrigerated pack of two)
1/2 cup butter, 1 stick, melted
1/2 cup creamy peanut butter
4 eggs
1 1/2 cups sugar
2 tablespoons cornmeal
1 tablespoon flour
1 tablespoon white vinegar
1 tablespoon vanilla

Steps:

Preheat oven to 350F. Place pie crust in 9" pie plate and crimp edges as desired. Chill until ready to fill. Whisk together butter and peanut butter. If the peanut butter is too stiff to whisk, microwave it for about 20-30 seconds. Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla. Pour into prepared pie shell. Bake for 35-45 minutes, until crust is browned and top of pie is browned. It will still jiggly slightly in the middle. Mine took 40 minutes. Cool completely before cutting. Serve with whipped cream or ice cream, or chocolate sauce. Notes: - Cover the edges of the pie crust with strips of foil before baking. Remove about 15 minutes before the pie is done so that the crust will get golden but not too dark. - Add 1 cup of chocolate chips for a peanut butter chocolate delight!