Peanut Butter Chess Pie Recipe 425

PEANUT BUTTER CHESS PIE

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.

PEANUT BUTTER CHESS PIE RECIPE - (4.2/5)

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!

CHESS PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
• Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

CHESS PIE

Steps:

• Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
• Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
• Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
• As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.

CHOCOLATE PEANUT BUTTER CHESS PIE

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.

BROWNED BUTTER CHESS PIE

Steps:

• In a small heavy saucepan, cook and stir butter over medium heat for 5-7 minutes or until golden brown; remove from the heat. , Roll out crust to fit a 9-in. pie plate; transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. , Bake at 400° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack., In a large bowl, beat eggs for 3 minutes. Gradually add brown sugar; beat for 2 minutes or until mixture becomes thick. Beat in milk, vinegar, cornmeal, vanilla, cinnamon and the browned butter. Pour into crust. Cover edges with foil. , Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate, covered, for 3 hours or until cold. Serve with ice cream if desired. Refrigerate leftovers.

CHESS PIE RECIPE - (4.5/5)

Steps:

• For the crust: Mix flour and salt. Mix oil and milk. Pour oil and milk into flour and salt and stir until combined into a dough. Can add more milk if dry. Separate into two balls (save one ball for another pie). Roll crust out between two sheets of wax paper, line a pie pan with crust. For the filling: Preheat the oven to 350 degrees F Melt the butter. Mix the sugar in with the butter. Beat the eggs and add vanilla, corn meal, lemon juice and zest. Add egg mixture to butter and sugar, and mix well. Pour filling into an unbaked pie shell and bake at 350 for 50 minutes. Let cool for 20 minutes (so filling can set). Filling makes enough for one pie

MAPLE CHESS PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
• In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.