Peanut Butter Chess Pie
Chess Pie is one of those desserts that I can never resist. I’ve loved it and its sweet, gooey filling since I was a child. And now knowing how simply it’s made with basic pantry ingredients, I appreciate it even more!
I’ve long had an idea to try adding peanut butter to this pie, thinking how that flavor addition would be such a great complement to an already fantastic pie. And now that I have, I so wish I’d tried it sooner!
To be honest, I was a bit worried what the addition of peanut butter would do to the filling. I thought it might make it too thick, but just one bite told me that it’s still just like chess pie. It has that soft, sweet, gooey filling that we know and love! But you get a big dose of peanut butter flavor, too. Score!
I’ve included my go-to pie crust in the recipe, but feel free to use your favorite recipe for a 9-inch pie. I find that most bakers have their preferred recipe, so go for it. I happen to like this one for its simplicity and for all of that butter.
The pie will puff up nice and tall as it bakes. Don’t be alarmed to see it deflate as it cools. That just leads to that characteristic cracked topping that chess pies have. I love the look of it. I don’t know if it has to do with my long-standing love of chess pie, but it just seems so homey and comforting!
If you’re a big fan of Chess Pie but want something a bit different, then try this Peanut Butter Chess Pie. It’s got everything you love about the classic pie but with an irresistible peanut butter flavor!
Peanut Butter Chess Pie
Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 60 minutes
Add a peanut butter twist to a classic pie with this fantastic Peanut Butter Chess Pie!
For the crust:
- 1 & 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 2 to 4 tablespoons cold water
For the filling:
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 & 1/4 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup milk
- 2 tablespoons cornmeal
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- ice cream or whipped cream, for garnish
- chopped peanuts, for garnish
To make the crust:
- Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
- Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
- Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
- Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.
To make the filling:
- Preheat oven to 325°F.
- In a large bowl, combine the cooled butter, eggs, sugar, brown sugar, milk, cornmeal, vanilla, and salt. Mix in the peanut butter until thoroughly combined and smooth.
- Transfer the filling to the chilled pie plate, spreading evenly.
- Bake 55 to 60 minutes, or until the pie is golden brown and the filling is set. Cool completely before serving.