Peanut Butter Kandy Kakes Chess Pie
In the past three years of heavy dessert making, I’ve picked up helpful little lessons. “Tools of the trade,” as some would say. For example:
…do the dishes as you go, or else you’ll be left with the looks of a natural disaster in the kitchen.
…don’t sample frosting throughout the various stages of making a cake, otherwise you will get a sick stomach.
…your family still wants dinner, even though you’ve made 7 batches of cookies today.
…only microwave chocolate in high quality zip top bags, because they melt through the cheap ones.
…shortening is okay sometimes. Margarine is not. Ever.
I’ve also picked up little tricks and methods for developing new recipes. Mostly, it consists of flip-flopping desserts. Like…
One of my very favorite dessert making tricks is using Chess Pie filling. It turns out that pouring Chess Pie filling on anything makes it good, and it makes the already good absolutely amazing. It works its magic best on cake-y type ingredients, because they soak the pie filling right up. Anything even slightly absorbent is an excellent candidate to have Chess Pie filling poured all over it and baked into a golden deliciousness.
When TastyKake approached me about using some of their cakes in a recipe, I knew exactly what I wanted to do with it. See, there are a few things that make any of the Kandy Kakes perfect for a chess pie. First, they have that wonderful cake layer, and it just soaks in the chess filling so well, which makes it so evenly gooey throughout. Second, each snack cake is covered in chocolate. Once the cakes are all cut up and tossed in the pie crust, the chocolate melts really well throughout the pie, so that you get some in every golden, gooey bite. And last of all, Kandy Bar Kakes come in some really fabulous flavors like York Peppermint Patty, Reese’s, S’mores, Coconut, and literally tons more!
I used Peanut Butter Kandy Kakes in this pie, and I seriously could not stop eating it. For a gal trying to lose some weight, this pie is definitely a danger zone! But as long as you’re having guests over, you should be just fine to bake one right up– because you will absolutely not have a single piece lefter over. And that’s a promise!
I like mine warm with a side of ice cream and hot fudge sauce. But, honestly, it’s just as good the next day at room temperature. There’s no bad way to eat this pie…
- 6 packs (2 cakes in each pack) of Peanut Butter Kandy Kakes (many of their other varieties would work as well!)
- 1 unbaked pie crust
- 1/2 c. butter, melted (and seriously, not margarine)
- 1/2 c. sugar
- 3 eggs
- 1 tbsp. cornmeal (or almond flour, or flour)
- 1 tbsp. vinegar
- 1 tsp. vanilla
- 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. Use the spatula to smooth down the top of the pie so that it's an even layer.
- Bake at 350 degrees for 35-40 minutes until golden brown on top. Let rest for 5-10 minutes before serving.
Be sure to connect with TastyKake here to keep up with their products and recipes!
Pie Recipes from Friends:
- Bailey’s Irish Creamer Cheesecake Pie from Crazy For Crust
- Pie Plate Chocolate Chip Toffee Cookies from Two Peas and Their Pod
- Lemon Chess Pie from Taste and Tell