Peanut Butter Brownie Pie with Pretzels & Bourbon

This recipe was inspired by an article I read in the paper about a lady named Teeny Lamothe.  Teeny went all around the country, sampling pies and working in bakeries; it's a really cool story!  I would love to do something like that!  She's actually located in the Washington DC area and I'll have to check her out.

In the newspaper with her article, there was a recipe for a peanut butter and brownie pie.  I thought that I would borrow her concept of a brownie pie with pretzel crust, filled with peanut butter.  

And of course add booze.  Booze makes things better.

Thanks, Teeny, for the inspiration!

Pretzel crust (see below)
Brownie recipe (see below)
Peanut butter filling recipe (see below)

For the crust:
4 1/2 c. pretzels, preferably organic
8 T. organic non-hydrogenated vegetable shortening, like Spectrum or Nutiva
Water, as needed

For the brownies:
Adapted from Clean Start

1⁄2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1⁄2 c. almond flour
1⁄2 c. unsweetened cocoa powder and/or carob powder
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄4 tsp. sea salt
Pinch of cinnamon
1⁄2 c. unsweetened applesauce
8 pitted dates, about 1/3 c. pureed dates*
1 ripe banana or 1⁄2 c. coconut sugar
1⁄2 c. pure maple syrup
Splash of bourbon

*You can soak the dates in bourbon ahead of time; that's what I did.  These turned out great!

For the peanut butter filling:
1/2 c. natural peanut butter
3 T. pure maple syrup

For the crust:
Preheat the oven to 350°. Grease a spring-form pan with coconut oil or vegan butter.

Whisk the peanut butter and syrup in a small bowl before starting this process.

In a food processor, grind the pretzels down to a fine powder and then add the shortening to make a meal.  Add water until crust begins to stick together.  Scrape everything out of the processor because you will use it again in a minute!

Press the crust mixture into the spring-form pan until it evenly covers the entire pan, even up the sides.  Bake it for 8-10 minutes.

Crust Collage.jpg

For the brownies:
In a food processor, combine all of the wet ingredients, including the dates and banana (or sugar). Process until smooth. Add the first 6 ingredients to the food processor and process again until smooth.  

Pour half of the batter into the crust pan and smooth the batter.  Add the peanut butter filling to the middle and smooth it out.  Pour the other half of the batter on top and smooth once again.

Because the "pie" is so dense, it may need to take a while to cook.  This can take anywhere from 1 hour to 1 1/2 hours.  After an hour, be sure to check your pie every 10 minutes with a toothpick to see if it's done.  Mine baked for 1:15.

When serving the pie, feel free to add some of my homemade chocolate sauce!  This pie melts in your mouth :-)