PEANUTS CHESS RECIPES
RECIPE INFO PEANUT BUTTER CHESS PIE - ABOUT PEANUTS
Steps:
- Preheat the Oven To 325°F. In A Large Bowl, Whisk Together the Cocoa Powder, Sugar, And Corn Starch. Add in The Beaten Egg, Melted Butter, Milk, And Vanilla. Stir Well to Combine. Spread the Peanut Butter evenly onto unbaked Pie Shell. Pour the mixture into the Pie Shell being cautious not to over-fill. Bake For 45 To 55 Minutes or until a crust has formed completely across the top of the Pie and is mostly set. There will still be some jiggle to the Pie. Allow to cool completely before slicing and serving. This will allow it to set even more. Serve with a dollop of Whipped Cream, if desired.
PEANUT BUTTER CHESS STACK PIE
Provided by Alan Radovic
Total Time 75 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 10-12
Steps:
- Preheat oven to 375°F with racks dividing the oven in upper and lower thirds. Unfurl each dough portion and transfer each to a tart pan; gently guide dough into the crease of the pan (without pressing it in or forcing it). Roll pin over top of tart pan to cut away excess. Repeat with remaining dough and transfer to refrigerator as they are prepared.
- Prepare chess pie fillings: Place each peanut butter flavor in a medium bowl. In a blender jar, combine 2 cups sugar, 1 cup cream, eggs, cornmeal, extract and vinegar and blend until smooth. In a thin steady stream, whisk a third of the custard mixture into each of the three bowls of peanut butter (scant 1 1/2 cups each). Pour custards into prepared shells.
- Transfer tarts to oven and bake 25 to 30 minutes. (These will puff and bubble in spots as they bake, but will collapse later as they cool.) Place tarts on baking racks to cool completely (about 1 hour).
- While tarts cool, prepare ganache: place 1 1/2 cups cream and salt in a small saucepan and bring to a boil. Remove from heat and add chocolate; let stand 5 minutes. Stir until smooth.
- Transfer 1 tart to a serving plate or platter, slipping metal round from bottom of tart; spread with about 1/2 cup warm ganache. Firmly stack one of the remaining tarts on top of the frosted tart and spread with ganache. Repeat with the remaining tart.
- Sprinkle gelatin over 1 tablespoon water in a small, microwave-safe bowl; let stand 5 minutes to thicken. Microwave mixture 10 seconds to liquefy. Whip remaining 1 1/2 cups cream and 3 tablespoons sugar with an electric mixer until soft peaks form; drizzle in gelatin mixture. Dollop whipped cream on top of pie and scatter with peanuts. Refrigerate pie until whipped cream is firm (at least 1 hour) before serving.
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