American Pie Council

2017 Amateur Entry

 

Snickering Brownie Pie

Snickering Brownie Pie


Brownie Layer:

2 squares semi-sweet chocolate (2 oz.)
2 tablespoons butter
1/3 cup sugar
1 egg
½ teaspoon vanilla
¼ cup flour


Pie Crust:

1 1/3 cup all-purpose flour
½ cup shortening
½ teaspoon salt
2 teaspoons sugar
3-4 tablespoons ice cold water


Chocolate Glaze:
¼ cup semi chocolate chips
1 ½ tablespoon butter

Caramel Layer:
12 Kraft Caramels
3 tablespoons heavy whipping cream

Caramel Peanut Layer:
25 Kraft Caramels
1/3 cup heavy whipping cream
1 cup peanuts, chopped

Nougat Layer:

2 tablespoons salted butter
½ cup fine granulated sugar
2 tablespoons evaporated milk
½ of a 7 oz. jar marshmallow cream (about 3 oz.)
3 tablespoons peanut butter
1/2 cup chopped peanuts
½ teaspoon vanilla


Chocolate Velvet Layer:
1 cup milk chocolate morsels
4 oz. cream cheese, softened
½ teaspoon vanilla extract
½ cup heavy whipping cream, whipped


Brownie Layer:
Line a 7” or 8” pie plate with aluminum foil, pressing firmly against the bottom and sides of the plate. Spray with non-stick cooking spray. Set aside.

Heat oven to 350 degrees F. Microwave chocolate and butter in a medium microwavable bowl on high for 25-35 seconds. Stir until chocolate is melted. Let cool for a few minutes. Stir in sugar, eggs and vanilla. Mix in flour. Spread mixture in foil lined pan. Bake 13-14 minutes or until a few moist crumbs remain on toothpick when tested. Let cool.

Pie Crust: Preheat oven to 425 degrees. Cut shortening into flour, salt and sugar until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than pie plate. Carefully transfer dough to 9” pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under; flute dough as desired. Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven 15-18 minutes or until edges and bottom are golden brown. Remove the crust from oven and let cool on rack.

Chocolate Glaze:
In a small microwave safe bowl add semi-sweet chocolate chips and 1 ½ tablespoons butter. Microwave in high for 15 seconds, stir. Microwave another 15 seconds, stir. Then microwave in 10 second increments until the chocolate and butter are melted and smooth. Cool slightly. Using a pastry brush, carefully brush the bottom and about half way up the sides of the baked pie shell with the melted chocolate. Set aside to harden at room temperature or, uncovered, in the refrigerator for about 5 minutes.
Caramel Layer:
Heat 12 caramels and 3 tablespoons heavy whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Let cool to lukewarm. Pour in bottom of chocolate glazed crust.
Once the brownie is cooled, carefully remove from pan and remove foil. Place brownie in the baked crust on top of the caramel. If you used an 8” pie plate you may have to work with it a bit to get it fit into the bottom of the pie plate. With a wooden skewer, poke several holes in the brownie layer so the caramel from the next layer can drip down into the brownie.


Caramel Peanut Layer:
Heat 25 caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in peanuts. Spoon over brownie layer; cover. Refrigerate.

Nougat Layer:
In a smaller saucepan, melt the butter over low heat. Add the milk and fine granulated sugar and mix well; bring mixture to a boil. Cook 30-45 seconds or until it reaches 218-220 degrees on a candy thermometer stirring occasionally. Remove the saucepan from heat. Add in marshmallow fluff, peanut butter, and vanilla stirring until smooth; fold in the peanuts. Stir for 1-2 minutes to help cool it down some, then pour mixture over the caramel peanut layer and spread evenly. Allow to cool completely; you can also place in the refrigerator to speed up the cooling process.

Chocolate Velvet Layer:
Microwave morsels in a medium, uncovered, microwave-safe bowl on medium-high power for 1 minute; stirring after 30 seconds. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Beat melted chocolate, cream cheese and vanilla extract in a medium mixing bowl until light in color. Fold in whipped cream. Spoon on top of nougat layer. Refrigerate for at least 2 hours or until firm.

Top with whipped cream, chopped peanuts, caramel sauce or garnishments of your choice.

Rhonda Hull
Little Rock, Arkansas
Category: Open