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Peanut Butter Chess Pie

Course Dessert
Keyword chess pie, peanut butter, peanut butter pie
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Servings 8
Author Beth


  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 6 tbsp cold butter cubed
  • 6 tbsp cold water
  • 1 large egg
  • 1 tbsp whole milk
  • 2 cups sugar
  • 4 large eggs slightly beaten
  • 2/3 cup evaporated milk
  • 2/3 cup creamy peanut butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/4 cup butter melted
  • Ice cream
  • Chocolate sauce
  • Chopped peanuts


  • PIE CRUST. To make the pie crust, combine flour and sugar in a food processor. Add butter and pulse until crumbly. With processor running, add water one tablespoon at a time until dough comes together and forms a ball. Turn out onto a sheet of plastic wrap and shape into a ball. Chill for 30 minutes.
  • On a lightly floured sugar, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate. Trim and flute the edges. Beat egg and milk with a fork until pale and frothy. Lightly brush egg wash over edges of pie crust.
  • PIE FILLING. Preheat oven to 350°F. Combine sugar, eggs, evaporated milk, peanut butter, vanilla, and salt in a large bowl. Mix on medium high speed with an electric mixer until well blended. Add butter and mix well. Pour into the prepared pie crust.
  • Bake 20 minutes, then tent a sheet of foil over pie. Continue baking for 25 more minutes, or until center is set and top is slightly crackled. Remove from oven; let cool. Pie is best served slightly warm.


All images and text ©Bethcakes.