Mile High Brownie Pie
This is the first desert dish of R&D Kitchen, and it turned out ok. Only 3/5 stars unfortunately. I am a huge peanut butter fan so I was really looking forward to making this pie. The Nutter Butter crust with the brownie filling was excellent, but was over-powered by the two layers of peanut butter whipped cream and normal whipped cream. I found that the two tastes evened out when I scraped some of the whipped cream topping off. The chocolate chips and peanut butter chips on top were a good addition to the topping and helped bring back some of the flavors of the middle of the pie. However, I don't think it helped enough. Next time I would make/use about half of the instructed peanut butter and whipped cream topping.
Cooking Instructions
- 1
For the crust: Preheat the oven to 350°F.
- 2
Grease a 9-inch pie dish with 1 tablespoon butter, then dust with flour. Tap out any excess.
- 3
Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute.
- 4
Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand.
- 5
Press the cookie crumbs into the bottom and completely up the sides of the prepared pie dish.
- 6
Whisk the flour, cocoa powder and salt in a medium bowl.
- 7
Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined.
- 8
Gently fold in the flour mixture until well combined. Fold in the peanut butter chips.
- 9
Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
- 10
Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth.
- 11
Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes.
- 12
Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips.
- 13
Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
- 14
While the pie is chilling, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
- 15
Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.