Are you a chocoholic? Do you like to lick the spoon and bowl when making brownies? Then this pie has your name written all over it!
I generally favor cakes and cupcakes over pies, but I’m such a huge fan of the chocolate/peanut butter combo that I couldn’t resist trying this. I had never heard of chess pie before, but it is apparently a very common southern dessert. This one comes from the Capitol Grille at the Hermitage Hotel in Nashville. Stephen grew up in Nashville, so although I’ve never eaten at the Capitol Grille, I have had several lovely Christmas day cocktails at the Hermitage with my in-laws. I really wish I’d known about this pie when we visited!
This pie is incredibly easy, and it is oh so decadent. It’s very very fudgy, and tastes very much like brownie batter with a thin layer of peanut butter. The intense chocolately goodness pairs incredibly well with whipped cream or vanilla ice cream. A little goes a long way, so make this to share with a crowd. Or just hunker down with it yourself, I won’t tell anyone.
Chocolate Peanut Butter Chess Pie
Adapted from Capitol Grille via Love and Olive Oil
For the crust:
- 1½ cups graham cracker crumbs (about 8 ounces)
- 6 tablespoons unsalted butter, melted
- A pinch of salt
For the filling:
- ½ cup (1 stick) unsalted butter, cut into cubes
- 8 ounces good quality dark chocolate, roughly chopped
- 1 1/3 cups sugar
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 4 eggs
- ¾ cup creamy salted peanut butter
Preheat oven to 325 degrees F.
Lightly spray the bottom and sides of a pie pan with nonstick spray. Combine the graham cracker crumbs, salt, and melted butter in a large bowl and stir until the crumbs are well mixed. Firmly press the crumb mixture into the pie pan and bake for 8 minutes or until lightly browned and set. Remove from oven and cool completely.
Heat the remaining butter and chopped chocolate in a heat proof bowl set over a pot of gently simmering water. The bowl should sit over and not touch the water. Stir until the chocolate and butter have melted. Remove from heat and whisk in the sugar, vanilla, and salt. Add the eggs, one at a time, and whisk until smooth (about 4 minutes).
Heat the peanut butter in a small bowl for 30-45 seconds. Spread the warm peanut butter in an even layer on top of the cooled graham cracker crust. Pour in the filling and bake for 40-50 minutes of until the pie is set and shiny on tops, but still jiggles in the middle. It will look like the pie is not done, but it’s meant to be this way.
Let cool to room temperature and refrigerate until ready to eat!