Peanut Butter Chess Pie with Strawberry Jam Whipped Cream

So here is an admission that as a food blogger, maybe I shouldn’t make. I eat a peanut butter sandwich for lunch most days. Not an Instagram-able composed salad or an exotic, multi-layered bowl of grains or noodles. I do that sometimes, but most of the time, peanut butter on whole wheat bread (no jelly, though I do like it that way). It’s easy, its transportable, it produces very few dirty dishes. And I just like it. I really like peanut butter. I also tend to think of peanut butter when I start seeing all the back-to-school ads and photos and memes. So I have had peanut butter on my mind as I develop some new season recipes. Also high on my list of food loves is chess pie, so the marriage of the two is a no-brainer (see also Cranberry Chess Pie, Salted Honey Chess Pie, Chocolate Chess Pie, Sweet Potato Chess Pie). And because peanut butter loves jelly, I have added a fun little dollop of whipped cream sweetened with strawberry.

Use a purchased pre-rolled crust for ease, or make your own. Use standard peanut butter, like Jif or Skippy – the natural version which separates on the shelf will be too oily for the filling. Cook the pie until it is a nice brown color, darker than the color it started out. It should be firm, with just a bit of a jiggle in the very center. If you aren’t sure, give it five more minutes in the oven. It will sink a bit on cooling. I use strawberry jam in the whipped cream, because I love strawberry with peanut butter, but you can use whatever flavor you prefer. Jam is a bit more flavorful than jelly in my opinion, but either will work. Anything too chunky won’t make a nice smooth whipped cream. You can forego the whipped cream, but sure is fun. A sprinkle of chopped roasted peanuts adds a nice textural contrast and a salty hit to cut through the sweetness.