Peanut Butter Chess Pie with Fudge Drizzle Recipe

This wealthy pie marries the perfect of a traditional chess pie with the unbeatable mixture of chocolate and peanut butter. The ultra-flaky crust has a cracker-like crispness, making it a pleasant foil for the gooey peanut filling. The traditional combo of peanut butter and chocolate will get the chess pie remedy right here, with a mushy custard middle, crisp sugary prime, and a beneficiant drizzle of darkish fudge sauce. The peanut butter filling bakes up gooey and wealthy, with a balanced sweetness that highlights its nutty taste. The crust is a brief dough that you simply start within the meals processor however end by hand to make sure that you’ll find yourself with a flaky, tender texture. On a regular basis creamy peanut butter works greatest for this pie — no want for something fancy or fresh-ground. And the fudge sauce, a double chocolate dose of Dutch-process cocoa and darkish chocolate, is made with easy pantry elements and comes collectively simply on the stovetop. Serve slices with further sauce and, for folk who so need, a scoop of vanilla ice cream or a dollop of crème fraîche.

Piedough practicality

Put together this dough prematurely to permit the flour to totally hydrate so the dough doesn’t crumble when rolling it out. When you chop the butter into little items forward of time and hold it very chilly within the fridge or freezer, it is going to make forming the dough simpler.

When you don’t have time to make the crust, search out an excellent store-bought frozen pie crust, like Complete Meals’ Wholly Healthful pie shells (a favourite amongst F&W editors). Blind-bake it as directed on the bundle, then fill and end baking as directed within the recipe. (For the perfect store-bought frozen pie crusts, go to foodandwine.com/frozen-pie-crust.)

Adorn with ease

The fudge sauce might be spooned onto the pie floor to create a polka-dot impact. Or you’ll be able to drizzle it in a freeform Jackson Pollock type. Use a small squeeze bottle, or just let it drip off of a small teaspoon.

Notes from the Meals & Wine Take a look at Kitchen

• Keep on with creamy peanut butter for the smoothest filling. Keep away from pure or freshly floor peanut butters — they have an inclination to separate, so the pie gained’t bake as evenly.
• For the flakiest crust that holds its crimp, refrigerate the dough in a single day.
• A steel pie pan conducts warmth evenly and rapidly (it cools rapidly, too), which helps the crust bake to a fair golden colour with the proper flakiness.
• The fudge sauce might be made a day forward and gently rewarmed earlier than drizzling.

This recipe was developed by Camille Coswell; the textual content was written by Cheryl Slocum.