Chocolate Peanut Butter Chess Pie
Such a moist and filling Southern favorite. An indulgent pie that mimics the texture of a fudgy brownie with the taste of chocolate pudding and all served in a crispy, peanut butter crust. Treat yourself!
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For 6 people
- 1/2 cup(s) cornmeal
- 1/4 cup(s) flour
- 1/4 teaspoon(s) salt
- 2 tablespoon(s) peanut butter
- 4 tablespoon(s) milk
- 1 cup(s) chocolate chips
- 6 tablespoon(s) butter or margarine
- 6 tablespoon(s) sugar
- 1/4 cup(s) cocoa
- 1 tablespoon(s) constahch(haha, a little Yankee humor here)
- 4 egg whites
- 6 tablespoon(s) milk
Chocolate Peanut Butter Chess Pie Directions
- For the crust, combine cornmeal, flour and salt in a bowl and blend. Add peanut butter and mash it into the flour mixture with a fork. Add milk and continue blending with the fork until everything is blended. With you hands, gather dough into a ball that holds together. Place between 2 large sheets of film wrap and roll until it is large enough for your pie tin. After lining the pie tin, crimp edges if desired; set aside.
- In a medium saucepan, add the chocolate chips and butter. Melt over low heat, stirring to combine. Remove from heat and set aside. Preheat oven to 325-degrees F. In a large bowl, mix sugar, cocoa and cornstarch together. Pour in the warm melted chocolate mixture and beat until thoroughly combined. Add egg whites and milk, beating on high speed until smooth. Pour into prepared crust and bake 30-32 minutes, or until firm when touched in the center. The pie will puff up when baking but settle down upon cooling. Remove from oven to cool slightly before serving warm or chill completely if desired.