Chess Pie Flop
Preheat oven to 325 degrees F.
Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth.
Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream.
I say flop because I screwed up on allot of parts. I didn't wait for the crust to cool before adding the peanut butter. The crust did not stay up on the sides of the pie plate. I didn't measure the peanut butter. And the boys had a discussion on the math of cooling the pie in the freezer... it was weird. Anyways it was a heavy good tasting pie that probably should have sat longer. I forsee my Dad enjoying this.
This is Shams - snap shooting the pie to our missing D&D player... we aren't mean at all.