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This pie is one of my new favorite desserts! I served this to my family at Thanksgiving, and I received positive feedback. Best part of this pie, it is good served chilled or warm, you can’t go wrong either way! The peanut butter whipped cream makes this pie everything and more. Notes of peanut butter from the whipped cream topped on a rich chocolate brownie like filling, all baked into a crunchy flaky pie crust….so GOOD! I hope you enjoy and I love to hear you thoughts in the comments below!
-Simply Enjoy
Recipe Card
Peanut Butter Whiskey Brownie Pie
Description
Peanut Butter Whiskey Brownie Pie
Peanut Butter Whiskey Brownie Pie
Peanut Butter Whipped Topping
Instructions
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Preheat oven to 375. Place pie crust in a deep 9-inch pie pan. Decorate the sides of the pie crust however you prefer. Take a fork and poke holes everywhere on the bottom. Place parchment paper in the pie crust and fill with pie weights or dried beans. Place in the oven for 15 minutes. Remove pie weights and bake another 3-5 minutes. Remove from oven and let cool for 10 minutes. Reduce oven temp to 350.
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While the pie crust is cooling, whisk the eggs. Whisk in the vanilla, salt, espresso, whiskey, sugar, and melted butter. Stir in chocolate chunks. Pour the mixture into the baked crust.
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Bake in the oven at 350 for 30-40 minutes. You want it to be slightly wiggly, in the center when you remove from the oven, let cool for 15 minutes and it will continue to firm.
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Make the whipped cream while the pie is cooling. Using a stand mixer (whisk attachment) or hand mixer, whisk together the cream and powdered sugar. Once it starts to thicken, add the peanut butter and whiskey (optional), whisk until peaks form.
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Serve and enjoy the pie warm or cold, topped with the whipped cream.
Nutrition Facts
Serving Size 1
Servings 8
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