Peanut Butter Chess Pie Recipe 425 Food

PEANUT BUTTER CHESS PIE

Peanut Butter Chess Pie image

Peanut Butter Chess Pie is an easy pie recipe full of peanut butter! This is a twist on a classic chess pie and it's SO good - peanut butter lovers will love this pie.

Provided by Dorothy Kern

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

1 pie crust ( from scratch or from a refrigerated pack of two)
1/2 cup unsalted butter butter (, melted)
1/2 cup creamy peanut butter ((regular no-stir peanut butter))
4 large eggs
1 1/2 cups granulated sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 tablespoon white vinegar (or white distilled vinegar, or lemon juice in a pinch)
1 tablespoon vanilla extract

Steps:

Preheat oven to 350°F.
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.

Nutrition Facts : ServingSize 1 serving, Calories 493 kcal, Carbohydrate 54 g, Protein 9 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 124 mg, Sodium 199 mg, Fiber 2 g, Sugar 39 g

CHOCOLATE PEANUT BUTTER CHESS PIE

Chocolate Peanut Butter Chess Pie image

From the Love and Olive Oil blog; posted here for safekeeping.... sounds absolutely amazing! Prep time includes 2 hours cooling time in refrigerator.

Provided by Raquel Grinnell

Categories Pie

Time 3h50m

Yield 1 pie, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

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

PEANUT BUTTER CHESS PIE RECIPE - (4.2/5)

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

Provided by á-43062

Number Of Ingredients 9

Ingredients

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!

DOLLY PARTON'S PEANUT BUTTER PIE

Dolly Parton's Peanut Butter Pie image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups powdered sugar
8 ounces cream cheese
16 ounces Cool Whip, card says Large size tub
1 cup peanut butter
2 graham cracker crust

Steps:

mix together sugar, peanut butter and cream cheese in a bowl.
Fold in the Cool Whip.
Pour into crusts and chill.

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More about "peanut butter chess pie recipe 425 food"

PEANUT BUTTER CHESS PIE - BETHCAKES

WEB Jan 16, 2020 Preheat oven to 350°F. Combine sugar, eggs, evaporated milk, peanut butter, vanilla, and salt in a large bowl. Mix on medium high speed with an electric mixer …
From bethcakes.com
Reviews 2
Category Dessert
Servings 8
Estimated Reading Time 3 mins

PIE CRUST. To make the pie crust, combine flour and sugar in a food processor. Add butter and pulse until crumbly. With processor running, add water one tablespoon at a time until dough comes together and forms a ball. Turn out onto a sheet of plastic wrap and shape into a ball. Chill for 30 minutes.
On a lightly floured sugar, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate. Trim and flute the edges. Beat egg and milk with a fork until pale and frothy. Lightly brush egg wash over edges of pie crust.
PIE FILLING. Preheat oven to 350°F. Combine sugar, eggs, evaporated milk, peanut butter, vanilla, and salt in a large bowl. Mix on medium high speed with an electric mixer until well blended. Add butter and mix well. Pour into the prepared pie crust.
Bake 20 minutes, then tent a sheet of foil over pie. Continue baking for 25 more minutes, or until center is set and top is slightly crackled. Remove from oven; let cool. Pie is best served slightly warm.

Peanut Butter Chess Pie Recipe 425 Food

PEANUT BUTTER CHESS PIE

Peanut Butter Chess Pie is an easy pie recipe full of peanut butter! This is a twist on a classic chess pie and it's SO good - peanut butter lovers will love this pie.

CHOCOLATE PEANUT BUTTER CHESS PIE

From the Love and Olive Oil blog; posted here for safekeeping.... sounds absolutely amazing! Prep time includes 2 hours cooling time in refrigerator.

PEANUT BUTTER CHESS PIE RECIPE - (4.2/5)

DOLLY PARTON'S PEANUT BUTTER PIE

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

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PEANUT BUTTER CHESS PIE RECIPE 425

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