Written by Chris -
Boy do I have a great recipe to share with you, especially right after National Brownie Day! It’s from a winner of our Nestlé employee pie contest, Tracy Lausman. I already highlighted the winning Chocolate Cappuccino Decadent Pie and Liz highlighted the second place No Fail Sweet Potato Pie. Now it’s time to share the third place pie!
This Peanut Butter Brownie Pudding Pie reminded me so much of my favorite chocolate soufflé recipe. It has somewhat of a molten center and the top is slightly crisp (ok, let’s get real, the top is insane! It’s melt-in-your-mouth good!). The crust is made with peanut butter cookies…chocolate chip cookies work great too!
Ingredients for 10 to 12 servings:
- 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
- 1/4 cup unsalted butter, melted
BROWNIE PUDDING FILLING
- 1 cup (1/2 pound) unsalted butter, plus extra for buttering the dish
- 4 extra large eggs, at room temperature
- 2 cups granulated sugar
- 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- Vanilla bean ice cream or gelato (optional)
Bake cookies according to package directions, shown above. Then… these are Tracy’s exact words: “Pour half glass of milk. Dunk 1 peanut butter cookie into milk and eat. Best way to start any baking project.” I already like her!
Place about 15 peanut butter cookies into a food processor and pulse until crumbled. Stop just before consistency of dust. You need 1 1/2 cups of crumbs so pulse cookies or remove some of the crumbs if needed. (Save remaining cookies for another use or for eating later.) Place cookie crumbs into bowl and pour in melted butter. Mix well. Press mixture onto bottom and up side of 10-inch pie plate to form crust.
Preheat oven to 325° F. Melt 1 cup butter; set aside to cool.
Beat eggs and sugar in mixer bowl fitted with the paddle attachment on medium-high speed for 5 to 10 minutes until very thick and light yellow (as shown above).
Sift cocoa powder and flour together; set aside. When egg and sugar mixture is ready, reduce speed to low and add vanilla seeds and flour mixture, mixing only until combined. With mixer still on low, slowly pour in the cooled butter mixture and mix again just until combined.
Pour mixture into crust and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the pie plate, as shown above.
Bake for 1 hour “exactly” – again, these are Tracy’s words and I found her timing to be spot on. The center will appear very under-baked; as she puts it, “this dessert is between a brownie and a pudding”. The top should look a little like a chocolate soufflé (it will deflate slightly). If you insert a toothpick halfway between the center and the side it should come out a bit wet as shown above.
Cool for at least 10 minutes, then slice and serve with ice cream or gelato. You might need a spoon for this pie!
I included the pie image above so you can see what it looks like the next day. I cooled it completely, covered it, and then placed in the refrigerated overnight. The pie sets up really well as you can see! So if you prefer a firmer pie, as hard as it is, let it cool completely. If you do refrigerate it, allow it to come to room temperature or gently warm it before serving.
Thank you Tracy for your delicious recipe!
More pie recipes:
Chocolate Cappuccino Decadent Pie
No-Fail Sweet Potato Pie