Peanut Butter Cup Chess Pie Recipe

YIELDS: 8 serving(s) PREP TIME: 10 mins TOTAL TIME: 3 hrs  CAL/SERV: 562

INGREDIENTS  FOR CRUST: 1 c. (120 g.) all-purpose flour 1/4 c. (30 g.) plus 2 Tbsp. confectioners' sugar 1/4 c. (22 g.) unsweetened cocoa powder 1/2 tsp. kosher salt 1/2 c. (1 stick) unsalted butter, melted, cooled

INGREDIENTS  FOR FILLING: 2 large eggs 1/2 c. (100 g.) granulated sugar 1/3 c. creamy peanut butter (preferably Skippy) 1/3 c. (72 g.) lightly packed dark brown sugar 4 Tbsp. unsalted butter, melted, cooled 2 Tbsp. whole milk 1 Tbsp. finely ground cornmeal 1 tsp. apple cider vinegar 1 tsp. pure vanilla extract 1/2 tsp. kosher salt

INGREDIENTS  FOR GANACHE: 6 oz. bittersweet or semisweet chocolate, finely chopped 1/2 c. heavy cream

Step 1: Place a 9" tart pan with removable bottom on a baking sheet. In a medium bowl, combine the flour, confectioners' sugar, cocoa powder, and salt. Add the butter and stir until well blended. 

DIRECTIONS  FOR CRUSH:

Step 2: Press the dough into the bottom and up the edges of the prepared pan. Dock the bottom of the dough with a fork. Freeze for approximately 10 minutes, or until firm.

Step 3: Preheat oven to 350°. Bake for approximately 12 minutes, or until the crust is hard to the touch but still shining. Let it cool.

Step 4: Make the crust ahead of time (up to 2 days). Wrap the pan well in plastic wrap and store at room temperature.

Step 1: Preheat the oven to 350° and position the rack in the center. In a large mixing basin, whisk the eggs until well blended. Whisk together the granulated sugar, peanut butter, brown sugar, butter, milk, cornmeal, vinegar, vanilla, and salt.

DIRECTIONS  FOR FILLING:

Step 2: Fill the crust and bake. Bake the pie for 25-30 minutes, or until the filling is set. Transfer to a wire rack and cool.

Step 1: Place chopped chocolate in a medium heatproof bowl. In a small saucepan over low heat, bring the cream to a simmer. Pour cream over chocolate and set aside for 2 minutes. Whisk until smooth.

DIRECTIONS  FOR GANACHE:

Step 2: Pour ganache on top of cooled pie. Refrigerate for approximately 1 hour, or until the ganache has set and firmed. Remove the sides of the tart pan and cut into pieces.

Step 3: Make ahead: Pie can be made up to one day ahead. Wrap tightly with plastic wrap and refrigerate.

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