2/13/2014

#33 Peanut Butter Brownie Pie

Posted by Chrisi


I first made the walnut brownie version of this pie a long time ago (hence, the reason my posts went from #45 to #33… and you thought that I couldn’t count!). While I cannot remember the occasion, I do remember that I carried home an empty pie pan. So when faced with a “I-need-a-special-birthday-pie” situation, I turned to this recipe... but made it MORE special by replacing the walnuts with a peanut butter filling.  The inspiration? My Mom made peanut butter swirled brownies when I was a kid. I’m certain the recipe came from Betty Crocker but they were still yummy. After all, you can NEVER go wrong with chocolate and peanut butter!

This special pie was for Genna. She works with my husband at a biotech start-up in San Diego. She planned a company baby shower for my husband (unfortunately, I could not attend) and selected the most thoughtful gifts. Then, when I arrived to San Diego with our son, she volunteered to babysit! We enjoyed a night out at the Encinitas Ale House and didn’t worry one bit about our Little Z. Thank you, Genna! Enjoy your pie… Happy Birthday!

Crust: 9” graham cracker crust. I departed from my usual graham cracker crust and used the “Honey Maid graham cracker crumbs” recipe.
  • 1 1/4 cups Honey Maid graham cracker crumbs
  • 1/4 cup sugar
  • 5 tablespoons unsalted butter, melted
Bake at 350 °F for 8-10 minutes . Cool in the refrigerator before adding the filling.



Basic brownie filling (from Pie):
  • 5 tablespoons unsalted butter at room temperature and cut into pieces
  • 3 ounces Ghiradelli 60% cacao bittersweet chocolate chips
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 2 large egg yokes
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt



Walnut brownie pie:
  • 1/2 cup coarsely chopped walnuts

Peanut butter brownie pie:
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup confectioner’s sugar
  • 1/2 cup JIF peanut butter
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
Whisk together all the ingredients until smooth


Directions:
In a double boiler, melt the butter and chocolate. Whisk until smooth then set aside to cool.

In a large mixing bowl, beat the sugar, eggs and egg yokes on medium high until the mixture is light and airy. With the mixer on low speed, add the vanilla extract and chocolate/butter mixture. Mix until blended. If using, stir in the walnuts. Then sift together the flour, baking powder and salt. Add to the chocolate mixture. Spoon the filling evenly into the graham cracker crust.

If you are using the peanut butter filling, spoon half of the chocolate batter into the pie crust. Use a small scoop (~1 tablespoon) to distribute two-thirds of the peanut butter filling into “balls” on top of chocolate. Carefully add the remaining chocolate batter and top with peanut butter scoops. Gently move a butter knife through the filling, first up and down the length of the pie, then side-to-side, to create the desired pattern.


Bake at 350 °F for exactly 30 minutes. Cool to room temperature on a wire rack and then refrigerate. Pie may be served cold or warm by heating in the microwave.






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