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Chop up the Tastykakes into quarters. Put all the pieces in the unbaked pie crust. In a bowl, whisk together the butter, sugar, eggs, cornmeal, vinegar, and vanilla until smooth. Pour over the chopped up Tastykakes. Use a rubber spatula to prod the cakes, making sure all of the pieces are coated.
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Filling: Once the pie crust has chilled, mix together the granulated sugar, brown sugar, yellow cornmeal, flour, eggs, cream, vinegar, butter, vanilla extract, and salt. Bake: Cover the edges of the crust with a pie shield or aluminum foil. Bake the pie for 50-55 minutes, removing the pie shield for the final 10-15 minutes of baking.
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Bake for 7-8 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.
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PIE FILLING. Preheat oven to 350°F. Combine sugar, eggs, evaporated milk, peanut butter, vanilla, and salt in a large bowl. Mix on medium high speed with an electric mixer until well blended. Add butter and mix well. Pour into the prepared pie crust. Bake 20 minutes, then tent a sheet of foil over pie.
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Stir together the butter, sugar, milk, eggs, and vanilla in a large mixing bowl. Once the mixture is well-combined, stir in the cornmeal and salt. Bake. Pour the filling into the crust and bake for 55 to 60 minutes, or until the crust is golden brown and the filling is set. Let the chess pie cool completely before slicing and serving.
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Pour the mixture into the unbaked pie crust 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. Allow to cool completely before slicing and serving.
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Prepare the Filling: Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners' sugar and beat to combine. Add cream; mix on low speed until combined.
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How to Make Peanut Pie. Step One: Add corn syrup, eggs, butter, flour, and salt to a large mixing bowl. Step Two: Beat with an electric mixer on medium speed until everything is smooth and combined. Step Three: Spread the peanuts on the bottom of a pie shell and pour the mixture from the bowl on top. Step Four: Bake the pie for 30 minutes at 375F or until the filling is firm and set.
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Pour the mixture into the unbaked pie crust 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. The top will have the appearance of a peanut butter cookie. There might still be a little jiggle to the pie. Allow to cool completely before slicing and serving.
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Instructions. Heat oven to 350 F. In a large bowl, stir together melted butter and peanut butter. Add evaporated milk and eggs, then stir to combine. Add cornstarch, sugar and vanilla. Stir until smooth. Pour mixture into the unbaked pie crust, being cautious not to over-fill. Bake 45 to 55 minutes or until a crust has formed completely across.
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In a large bowl, combine the cooled butter, eggs, sugar, brown sugar, milk, cornmeal, vanilla, and salt. Mix in the peanut butter until thoroughly combined and smooth. Transfer the filling to the chilled pie plate, spreading evenly. Bake 55 to 60 minutes, or until the pie is golden brown and the filling is set. Cool completely before serving.
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Combine the cream and peanut butter mixture. Fold the heavy cream mixture into the peanut butter mixture until fully combined. Pour this mixture into the crust and refrigerate for at least eight hours or overnight. Make the whipped cream topping. Place a metal bowl and the metal mixers from a handheld mixer in the freezer for at least 15 minutes.
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Place pie crust in 9" pie plate and crimp edges as desired. Chill until ready to fill. Whisk together butter and peanut butter. If the peanut butter is too stiff to whisk, microwave it for about 20-30 seconds. Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla. Pour into prepared pie shell.
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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).
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Peanut butter lovers rejoice! This recipe for Award Winning Peanut Butter Chess Pie is the peanut butter pie recipe of your dreams. This smooth and creamy pie will amaze all of your guests with its amazing texture. To make this Southern recipe, whisk together the peanut butter and melted butter. Eggs, flour, cornmeal, sugar, vanilla, and vinegar are then added into the mixture. That's it.
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Preheat oven to 350F. Place pie crust in 9" pie plate and crimp edges as desired. Chill until ready to fill. Whisk together butter and peanut butter. If the peanut butter is too stiff to whisk, microwave it for about 20-30 seconds. Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla. Pour into prepared pie shell.