Have you ever had an egg custard pie? If so, imagine the love child of that and the inside of a peanut butter cup. It's even better than you're imagining.

Bonus: This was the easiest, fastest pie I've ever made.

Peanut Butter Chess Pie


1 unbaked pie crust*

1 stick (1/2 cup) butter, melted

1/2 cup creamy peanut butter

4 eggs

1 1/2 cups sugar

2 tablespoons cornmeal

1 tablespoon flour

1 tablespoon white vinegar

1 tablespoon vanilla

*I used store-bought, but feel free to make your own if you're feeling ambitious.


  1. Preheat oven to 350 degrees. Place pie crust in 9-inch pan. Use thin strips of aluminum foil to cover edges of pie crust. Set aside.
  2. In a medium bowl, whisk together butter and peanut butter until smooth. Whisk in remaining ingredients until well blended.
  3. Pour mixture into pie crust. Bake for 25 minutes. Remove foil strips, then return to oven. Bake for another 15 minutes, or until pie is golden (center may still be a bit jiggly). Cool completely before slicing.

Recipe via Crazy for Crust