Chocolate PB Chess Pie
Chocolate Peanut Butter Chess Pie with a cocoa crust, peanut butter custard-style filling, and silky chocolate ganache—rich, sliceable, and impossible to ignore.
Yield: 8
Calories: 568kcal
Materials
Crust:
- 1 cup all-purpose flour
- 1/4 cup confectioners sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, melted and cooled
Filling:
- 2 large eggs. lightly beaten
- 1/2 cup granulated sugar
- 1/3 cup creamy peanut butter
- 1/3 cup brown sugar
- 4 Tbsp. unsalted butter, melted and cooled
- 2 Tbsp. whole milk
- 1 Tbsp. cornmeal
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
Ganache:
- 6 oz. semisweet or bittersweet chocolate, chips or finely chopped baking chocolate
- 1/2 cup heavy whipping cream
Instructions
Crust:
- In medium bowl, whisk flour, sugar, cocoa, and salt. Stir in butter until smooth and combined. Press dough into bottom and sides of 9" pie dish. Dock bottom with fork. Freeze for 10 minutes while oven preheats to 350°F. Bake for 12 minutes. Let cool on wire rack.
Filling:
- In large bowl, add all filling ingredients and beat until smooth and creamy. Pour into crust. Bake for 25-30 minutes, or until center is set and no longer jiggly. Cool completely on wire rack.
Ganache:
- Place chocolate in medium heat-proof bowl. In small saucepan, heat cream on low. Bring to simmer, then pour over chocolate. Let chocolate melt for 2 minutes, then whisk until smooth and creamy. Pour over top of pie and spread. Refrigerate at least 1 hour to set chocolate. Enjoy!
Nutrition
Calories: 568kcal | Carbohydrates: 55g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 316mg | Potassium: 301mg | Fiber: 4g | Sugar: 31g | Vitamin A: 842IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg