Many recipes are handed down through generations, and chef Sara Bradley is no exception — well, with the exception that her mother Bebe also oversees the pastry program at Sara’s freight house restaurant in Paducah, Ky. Today, we spotlight Sara and Bebe’s Peanut Butter Chess Pie with Whooped Peanut Butter.
Bebe’s Peanut Butter Chess Pie
- 4 oz butter, melted
- 4 oz creamy peanut butter
- 4 eggs
- 1.5 cups granulated sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons cornmeal
- 1 tablespoon white vinegar
- 1 tablespoon vanilla
- Big pinch o’ salt
- Pie crust (storebought or homemade)
Preheat over to 350º F. Mix butter and peanut butter until well blended. Mix in eggs one at a time. Mix in all other ingredients then pour into prepared pie crust. Bake for 45-55 minutes in a conventional oven or 35-45 minutes in a convection oven. Pie will be a little jiggly in the center. Cool before cutting.
Whooped Peanut Butter
- ¼ cup peanut butter
- 1 cup heavy cream
- 2 tbsp sugar
- Pinch of salt
Smear peanut butter in the bottom of a mixing bowl. Add heavy cream and lightly mix by hand. Add in sugar and salt and mix on high until it’s nice and, well, whooped.
Formulation courtesy of the freight house restaurant - Paducah, Ky.
