If you know anything about my food preferences, you know I love peanut butter and chocolate. I eat them both daily. Not exaggerating.
Any dessert that combines these two goodies and I am so there. That’s why when I first thought about baking a pie that included a peanut butter cookie crust with a brownie filling my first thought (after “YUM”) was, “Why didn’t I think of this before?” I mean, can it get better than that?? When I pushed the assembled pie into the oven to finish baking I had my fingers crossed, hoping the pie would turn out as good as I had dreamed. All it took was one bite to know it was just as good. Success.
Taste: Like two of my favorite desserts combined – but in pie form. Why didn’t I think of this sooner?!
Texture: The peanut butter cookie crust is thick, slightly chewy, and crunchy around the edges while the brownie filling is soft yet chewy and rich.
Ease: This pie will dirty a few dishes and requires 2 hours of chilling time for the peanut butter dough but I still thought it was easy enough.
Appearance: Sometimes a triangle is so much more interesting than a square.
Pros: Crave-worthy deliciousness.
Cons: Requires chilling time.
Would I make this again? Yes.
Peanut Butter Brownie Pie
Yield: 6-8 Servings
Peanut Butter Cookie Crust:
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup peanut butter
1 large egg
3/4 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
For the peanut butter cookie crust:
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated. Wrap the dough in plastic and refrigerate for 2 hours, or until slightly firm.
Preheat oven to 350 degrees F. Spray a 9-inch springform pan or pie pan with nonstick cooking spray. Press peanut butter dough evenly into the bottom and about 1-inch up the sides of pan. Bake for 8 minutes, or until dough just begins to set. Maintain oven temperature and let crust cool while preparing brownie filling.
For the brownie filling:
In a medium bowl whisk together the flour, baking powder, and salt.
In a medium microwave-safe bowl heat the chocolate and butter in microwave in 20-second bursts, stirring between bursts, until melted and smooth. Whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in vanilla. With a rubber spatula, gradually whisk in flour mixture until thoroughly combined and batter is smooth.
Pour batter into cooled peanut butter crust. Bake for 20-25 minutes, or until a toothpick inserted into the middle of the pie comes out with just a few moist crumbs attached. Cool on a wire rack to room temperature before serving.
Peanut Butter Cookie recipe adapted from Betty Crocker; Brownie recipe adapted from Cook's Illustrated