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Peanut Butter Chess Pie

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

Instructions

  1. Preheat oven to 350F.
  2. Place pie crust in 9” pie plate and crimp edges as desired. Chill until ready to fill.
  3. Whisk together butter and peanut butter. If the peanut butter is too stiff to whisk, microwave it for about 20-30 seconds.
  4. Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla. Pour into prepared pie shell.
  5. 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.
  6. Serve with whipped cream or ice cream, or chocolate sauce.
All text and images © Dorothy Kern for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.