Keyword chess pie, peanut butter, peanut butter pie
Prep Time 20minutes
Cook Time 45minutes
Chill Time 30minutes
4large eggsslightly beaten
2/3cupcreamy peanut butter
Pinch of salt
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.