American Pie Council

2018 Professional Entry


America's Favorite Peanut Butter Brownie Pie

America’s Favorite Peanut Butter Brownie Pie
Sandra Speakman, Lincoln University, PA
Peanut Butter

Pie Shell - makes 2
2 ½ cups all-purpose flour
2 tablespoons confectioners’ sugar
¾ teaspoon salt
1 cup unsalted butter, cut in small dice, cold
½ cup buttermilk, cold
In a large bowl, stir together flour, confectioners’ sugar, and salt.
Add butter and work into the flour mixture, using pastry cutter or fingers, until pieces are the size of peas.
Add the buttermilk to the flour mixture. Using a fork or your fingers work the buttermilk into the flour. Dump mixture onto a lightly floured counter and work into 2 round ball shapes. Wrap in plastic wrap and refrigerate for at least an hour.
Remove one ball of dough from refrigerator and roll out on a lightly floured counter until it’s a 12” circle.
Place dough into pie pan. Crimp the edges. Wrap edges with aluminum foil and refrigerate.

Brownie Filling
½ cup semi-sweet chocolate chips
3 oz unsalted butter
¼ cup smooth peanut butter
2 oz dark chocolate chips
¾ cup sugar
2 eggs
½ teaspoon chocolate extract
1.7 oz all-purpose flour
1/8 teaspoon salt
11 peanut butter cups
Preheat oven to 350 degrees.
In a large microwave-safe bowl, add chocolate chips, butter, peanut butter and dark chocolate. Heat for 20 seconds, stir, heat again for 20 seconds, stir. Repeat until mixture is melted and smooth.
Into a mixing bowl add sugar and eggs. Using a mixer on medium beat for 3 minutes until thick and fluffy.
Add chocolate extract and chocolate mixture to egg mixture. Stir until just combined.
Add flour and salt to the mixture and fold until combined.
Remove pie shell from refrigerator.
Pour half the brownie mixture into the pie shell.
Place peanut butter cups evenly on top of the mixture.
Spoon remaining brownie mixture to cover peanut butter cups.
Bake for 20 minutes. Remove foil from edge and continue baking for 20 minutes.
Let cool until room temperature.

8 oz cream cheese, room temperature
¼ cup smooth peanut butter
1 cup confectioners’ sugar, divided ¾ cup and ¼ cup
½ teaspoon chocolate extract
2/3 cup semi-sweet chocolate chips, melted
1 cup heavy cream, chilled
3/4 teaspoon Instant Clear Jel, powder
¼ cup mini chocolate chips
¼ cup salted peanuts, chopped
In a mixing bowl, combine cream cheese, peanut butter, ¾ cup confectioner’s sugar, and chocolate extract. Mix on medium speed until smooth.
In a small bowl whisk together ¼ cup confectioners’ sugar and clear jel.
In another metal bowl, on high, mix whipping cream to soft peak stage.
Add confectioners’ sugar and clear jel mixture to whipped cream. Beat until stiff.
Fold whipped cream mixture into chocolate cream cheese mixture.
Spread mixture on top of brownie pie.
Decorate with mini-chocolate chips and chopped peanuts.
Refrigerate for at least 30 minutes.

Peanut Butter Pie Category
Sandra Speakman
114 Saginaw Road
Lincoln University, PA 19352