One of the perks of having a mildly popular baking blog is every so often I get emails offering me to try things and review them here for all of you. Most of the offers I turn away because they really aren’t relevant, or I end up not liking whatever product they send me, but here is one I just had to share. The new cookbook “Teeny’s Tour of Pie” from Teeny Lamonthe was sent to me, and I loved flipping through the pages and reading about her adventure touring the country to master the art of pie. If you know me well, you know I’m not a big fan of pie in general, so the fact that I’m getting excited about a pie cookbook means something here. Okay, so maybe the first pie I made from her book is actually just a brownie in pie form, but I’m trying here folks! Baby steps, baby steps, really really delicious baby steps…
But let’s be honest, if you saw the title “Peanut Butter Pretzel Brownie Pie” staring at you, regardless of how much you love fruit pie, I know you’d have trouble resisting it yourself. Ryan basically begged me to make this one first, and I didn’t have much of a defense for any reason not to. Surely I should be featuring strawberry rhubarb pie around this time of year given the season, but there’s really no bad time for the sweet and salty combination of peanut butter, chocolate, and pretzels. So please forgive me for ignoring the vast quantities of fruits that are finally starting to show up in the markets while I shove my face full of brownies instead. I mean, pie – brownie pie!
The idea of a pretzel crust is genius (although a little crumbly, but there’s no such thing as a non-messy pie anyway). I’ve seen variations of recipes for pretzel brownies on other blogs, so it’s no surprise that it works here as a pie too. The combination of salty pretzels and sweet chocolate brownies is so good, and of course the addition of peanut butter in any recipe is always a plus for me. But be warned, this pie is not for the weak of heart/sweet tooth. It’s densely rich and indulgent! The brownie batter bakes up super fudgy here, which normally I oppose in brownie recipes, but as a pie the silkiness is perfect so it’s not too chewy. One thin piece is more than enough to satisfy your craving and make a pie-lover out of anyone.
Another perk of getting emails from PR companies for products and cookbooks is sometimes they send me extra swag to giveaway. So luckily I have an extra copy of Teeny’s Tour of Pie: A Cookbook and I’m sending it to a lucky reader who loves pie!
- Like my page on Facebook and/or follow me on BlogLovin’
- Leave a comment on this post and make sure to leave a valid email address so I can message you if you win. Don’t worry, it won’t be made public!
- You may enter one day every day until the contest ends
- Giveaway limited to US readers (sorry international friends!)
- Contest ends Thursday May 1st at 5PM EST. Winner will be announced on my Facebook page!
And now for the recipe for this drool-worthy pie! More pie recipes to come from this cookbook this summer, maybe I’ll even experiment with a bit of warm fruit (acquired taste, perhaps??). Good luck with the giveaway!!
Peanut Butter Pretzel Brownie Pie
Yield: 1 9" pie
for the pretzel crust*:
1-1/4 cups pretzel crumbs
1/2 cup unsalted butter, melted
for the peanut butter brownie pie filling:
6 tbsp unsalted butter
6 oz semisweet chocolate
1/2 cup creamy peanut butter, divided
1/4 cup cocoa powder
2 large eggs
1 cup granulated sugar
2 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
*I always like thick crusts on pies, so I actually used 1.5x the ingredients for the crust to make sure there was a thick enough crust for my liking. So that ends up being 1/2+1/8 cups pretzel crumbs and 1/4 cup melted butter. Try it if you like crusty pies too!
for the pretzel crust:
Preheat the oven to 350 degrees. Make pretzel crumbs in a food processor or blender (from about 2-1/2 cups pretzels) and place them in a medium bowl. Combine melted butter and pretzel crumbs with a rubber spatula until evenly coated.
Transfer the crumbs to a 9" pie plate and spread mixture along the sides and bottom of the pan until there is an even layer about 1/4"-thick. I like to use the bottom of a measuring cup to even things out and press the crumbs up along the sides of the pan.
Bake the crust for 5-7 minutes and cool on a wire rack, then transfer to the fridge to chill for at least 30 minutes before filling.
for the peanut butter brownie pie filling:
Preheat the oven to 350 degrees. Melt the butter, chocolate, and 1/4 cup of the peanut butter in a double boiler or in the microwave in 30 second intervals until completely melted and smooth. Remove from heat and whisk in the cocoa powder until smooth. Set aside to cool to room temperature.
In a large bowl whisk together the eggs, sugar, and vanilla. While mixing, slowly add the cooled chocolate mixture and whisk until smooth. In another bowl, whisk together the flour, baking powder, and salt. Add to the egg and chocolate mixture until just combined.
Warm the remaining 1/4 cup peanut butter in the microwave or over low heat on the stove and set aside. Pour the brownie batter into the prepared pretzel crust and smooth with a rubber spatula. Spoon dollops of the melted peanut butter over the brownie batter and use a knife to swirl the two together. Bake for 35 to 40 minutes, or until cake tester comes out clean. Cool before serving.
Thanks to Food Lion for sending me a gift of pie making materials too!