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Peanut butter chess pie baked in a ceramic dish with chocolate drizzle and flaky salt

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Brown Butter Peanut Butter Chess Pie with Flaky Salt

Recipe by Chloe Davis

A rich, gooey Southern classic updated for modern tastes. Browning the butter adds a deep, toasted-nut dimension that amplifies the peanut butter, while a streamlined, corn-syrup-free dark chocolate drizzle and a pinch of flaky sea salt perfectly balance the pie’s signature sweetness.

  • Total Time8 hours 5 minutes
  • Yield1 pie (serves 8) 1x

Ingredients

Scale

Pie Crust

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick / 113g) cold unsalted butter, cubed
  • 3 to 5 tablespoons ice water

Brown Butter Filling

  • ½ cup (1 stick / 113g) unsalted butter
  • ⅔ cup (170g) creamy peanut butter (conventional, not natural)
  • 1 ¼ cups (250g) packed dark brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 2 tablespoons fine yellow cornmeal
  • 1 tablespoon all-purpose flour
  • ½ teaspoon kosher salt

Fudge Drizzle & Garnish

  • ½ cup (120ml) heavy cream
  • 4 ounces (113g) high-quality dark chocolate (70% cacao), finely chopped
  • 1 tablespoon unsalted butter, softened
  • Flaky sea salt (such as Maldon), for finishing

Instructions

  1. Mix the dough: In a large bowl, whisk together the flour, sugar, and salt. Cut the cold butter cubes into the dry mixture using a pastry blender or your fingertips until it resembles coarse meal with some pea-sized pieces remaining. Drizzle in 3 tablespoons of ice water, tossing gently with a fork. Add more water, 1 tablespoon at a time, just until the dough holds together when squeezed.
  2. Chill the crust: Form the dough into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days).
  3. Roll and crimp: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch metal or ceramic pie dish. Fold the overhang under itself and crimp the edges. Prick the bottom lightly with a fork and chill in the freezer for 20 minutes while the oven preheats.
  4. Blind bake: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper or heavy-duty foil and fill to the brim with pie weights or dried beans. Bake for 20 minutes. Carefully remove the paper and weights, then continue baking for 10 to 12 minutes until the bottom is pale golden and dry. Set aside on a wire rack. Lower the oven temperature to 325°F (165°C).
  5. Brown the butter: Place the ½ cup of butter for the filling in a medium skillet over medium heat. Swirl the pan occasionally as the butter melts, foams, and eventually forms toasted brown solids at the bottom (about 5 to 7 minutes). Immediately pour into a large heatproof bowl to stop the cooking and let cool slightly.
  6. Mix the filling: Whisk the peanut butter into the warm brown butter until smooth. Add the dark brown sugar, eggs, apple cider vinegar, and vanilla extract, whisking until thoroughly combined. In a small separate dish, whisk together the cornmeal, flour, and salt, then stir this dry mixture into the wet ingredients until no lumps remain.
  7. Bake and chill the pie: Pour the filling into the warm, blind-baked crust. Bake at 325°F (165°C) for 45 to 50 minutes. The edges should look puffed and set, but the center should still have a distinct, slightly gelatinous jiggle when gently nudged. Let the pie cool on a wire rack for 2 hours, then refrigerate it for at least 2 hours so the custard can set properly.
  8. Make the drizzle: Place the chopped dark chocolate and 1 tablespoon of softened butter in a heatproof bowl. In a small saucepan or the microwave, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes. Whisk gently starting from the center until smooth and glossy.
  9. Finish and serve: Generously drizzle the warm fudge sauce over the chilled pie (you can save any extra for serving with individual slices). Sprinkle the top with flaky sea salt just before slicing. Refrigerate any leftover pie and fudge sauce within 2 hours.

Notes

  • Why it works: Baking the pie at a gentle 325°F (165°C) prevents the eggs from overcooking and scrambling, ensuring a silky, crackly-topped custard that won’t separate or weep.
  • Peanut butter choice: Stick to conventional, stabilized creamy peanut butter (like Jif or Skippy) for this recipe. Natural peanut butters that require stirring can separate and leak excess oil during baking, which disrupts the chess pie’s delicate structure.

Nutrition (per serving: estimates)

Calories: 716 | Total Carbs: 60g (Fiber: 3g, Sugar: 38g) | Fat: 49g (Saturated: 26g) | Protein: 12g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 25 minutes
  • Chilling Time: 4 hours 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 716
  • Sugar: 38g
  • Fat: 49g
  • Saturated Fat: 26g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 12g

Find it online: https://delicious.alfityan.org/2026/09/10/gooey-brown-butter-peanut-butter-chess-pie/