Chess pie gets a whole new look with a chocolate cookie crust, peanut butter filling, and chocolate chips. Peanut butter & chocolate lovers will rejoice!
Today marks a special day. No it’s not my blogiversary nor is it my birthday (but it will be in just over 1 week). Today is my 1000th post! The last time I celebrated a post # mile marker it was for post #100 – Stuffed Oatmeal Raisinet Cookies. Here we are 900 posts later and you’d think I would have lined up something extra spectacular to celebrate. Unfortunately I did not plan ahead by contacting my favorite products/companies to host a giveaway and alas I did not possess the fundage to provide it myself. So you know what you’re going to get? A pie straight to the face!
Yes I am going to hit you in the face with a pie and you’re going to like it. And by that I mean I’m going to show you the pictures and recipe for this pie and you will be so intensely drawn in that before you realize what’s going on, your face is pressed against the computer screen attempting to devour it. How do I know this? Because (assuming you love PB+Choc) it’s Peanut Butter Chocolate Chip Chess Pie!
Chess pie doesn’t have to be “just pie” (derived from Southerners’ dialect: it’s jes’ pie). I already proved that by making a meyer lemon version but decided to take it a step further by using a chocolate cookie crust, throwing peanut butter into the filling, and sprinkling chocolate chips all over the place. Evidently there was room for more sugar. Happy 1000th, I’ll see you next time.
One year ago: Chicken Mango Quesadillas
Two years ago: Chicken & Spinach Alfredo Pizza
Three years ago: Cake Batter Fruit Dip
PEANUT BUTTER CHOCOLATE CHIP CHESS PIE
Makes 1 pie, serves 12-16
8 oz. (approximately 16) whole Oreos, finely ground in food processor
4 Tbsp butter, melted
3 eggs, separated
1-1/2 cups sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup peanut butter
1 Tbsp white vinegar
1-1/2 tsp vanilla extract
3/4 cup semisweet chocolate chips, divided
- Preheat oven to 350 degrees. Lightly butter a 9-inch pie pan.
- In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
- In a medium bowl, beat egg whites until stiff peaks form. Set aside.
- In a large bowl, whisk together the egg yolks, sugar, melted butter, peanut butter, vinegar, and vanilla until blended. Stir in all but 2 tablespoons of the chocolate chips, then gently fold in egg whites.
- Pour mixture into the pie crust and sprinkle remaining chocolate chips over the top. Bake for 30-35 minutes, or until knife inserted in the center comes out clean and is browned on top.
Source: Adapted from my Meyer Lemon Chess Pie.