Best Chocolate 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,