After about my third of fourth failed pie crusts attempts I took a little break but writing this post up is making me a determined to get it right!
I’m so bad at pie making that even when I bake one of those boxed Pillsbury ones it seems to shrink and look ugly. I really need to invest in a standard pie plate instead of my fancy le creuset one which is too big.
This pie is so much fun. The filling is rich and dense like just like a brownie should be. The pretzel crust is the perfect pair to the filling. It gives an edge of saltiness.
I have a 10 inch pie plate and the recipe is for a 9 inch pie. I should have used a little more butter in the pie crust because it crumbled a little when I tried to slice it, but it tasted fine.
1 1/4 cups pretzel crumbs
1 stick unsalted butter, melted
6 tbs unsalted butter, melted
6 ounces semisweet chocolate
1/2 cup creamy peanut butter
1/4 cup cocoa powder
1 cup sugar
2 tsp vanilla
3/4 cup AP flour
1/4 tsp baking powder
1/4 tsp salt
- Preheat oven to 350 F. In a large bowl mix together the pretzel crumbs and melted butter. Press the mixture into a 9 inch pie plate. The sides should be 1/4 inch thick. Bake for 5-7 minutes and chill for 30 minutes.
- In a glass bowl placed over a pan with 1-2 inches of boiling water place the butter, chocolate, and 1/4 cup of peanut butter. Stir until the mixture is melted. Remove from the heat and whisk in the cocoa powder. Set aside.
- Place the remaining peanut butter in a small saucepan over medium heat and stir until melted and liquid like. Set aside.
- In a large bowl whisk together the eggs, sugar and vanilla. Slowly pour the chocolate mixture into the egg mixture and whisk until smooth.
- Whisk the flour, baking powder and salt in a small bowl and pour into the brownie batter.
- Pour the brownie batter into the pretzel crust (there may be excess batter). Spoon the melted peanut butter on top and swirl with a toothpick or knife. Bake for 35-40 minutes.
- Cool before serving.
adapted from Teeny’s Tour of Pie (affiliate link)