Remember when I told you to look forward to pies? Well I didn’t make you wait long. Here it is.
And let’s be honest about this. Not all pies are pretty, but even if they’re not pretty they can still be tasty. Let’s call it functional, not beautiful. I’m pretty certain this pie won’t get as many pins as other ones.
You know what makes this even more functional: it’s easy. Not that other pies are hard to make but with this one, you don’t have to deal with rolling a crust, peeling or chopping fruit, making a topping or even pulling out the hand mixer.
This pie is essentially chocolate chess pie. However, no one seems to know what that is (not even me really…). So my original intention was to call this Chocolate Milk Pie, because to me, it tastes like chocolate milk in a pie form. But when I took it to work everyone kept calling it brownie pie. I guess that might be a more accurate descriptions.
Milk Chocolate Brownie Pie with Peanut Butter Graham Cracker Crust
adapted from Chocolate Chess Pie
4 tbsp butter
4 tbsp peanut butter
1 1/2 cup graham cracker crumbs
1/4 cup powdered sugar
4 tbsp butter
1 1/2 cup sugar
1/4 cup cocoa powder
1 tsp vanilla
5 oz evaporated milk (you can buy 5 oz cans)
Pre-heat oven to 325F. Prepare the crust. Melt butter and peanut butter together in a bowl. Add sugar and graham cracker crumbs. Combine and press into a 9inch pie dish. Place in the freezer while you prepare the filling.
Mix all the ingredients. Pour filling into the pie dish. Place use a pie shield or line the edges with aluminum foil (this really is crucial). Bake 45 minutes to an hour or until the top is cracked but the inside still looks gooey.
Allow to cool completely and serve with lightly sweetened whipped cream (optional).
The inside will be ooey, gooey and lovely. I can guarantee you’ll love it, even if it’s not the most visually appealing.
But you know what is totally appealing (aside from this pie of course)? Birthday countdowns.
Boyfriend’s birthday in 1 week. My birthday in 2 weeks. That means lots of pie/cake-making is on the way.