Yield: 1 9-inch pie


For the brownie base: 

  • 8 tbsp. (4 oz.) unsalted butter, at room temperature
  • 4.5 oz. bittersweet chocolate, finely chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. coarse salt
  • 1 tsp. espresso powder
  • ½ cup all-purpose flour

To finish:

  • 2½-3 cups peanut butter ice cream, slightly softened
  • ¾ cup heavy cream
  • 2 tbsp. confectioners’ sugar
  • 1 tsp. vanilla extract
  • Chocolate syrup
  • Peanut butter sauce
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  • step 1: HideShow Images

    To make the brownie base, preheat the oven to 350˚ F. Line the bottom of a springform pan* with parchment paper.  Lightly grease the inside edges of the pan and coat with flour, shaking away the excess. In a large heatproof bowl, combine the butter and chocolate. Microwave in 20-30 second intervals, stirring in between, until fully melted and smooth. Whisk in the sugar and eggs. Whisk in the vanilla, salt and espresso powder. Stir in the flour just until incorporated and no dry streaks remain.

  • step 2: HideShow Images

    Pour the batter into the prepared pan. Bake, rotating halfway through the baking time, until the center is just set, about 22-24 minutes. Transfer to a wire rack to cool completely.  Then cover and transfer to the freezer to chill thoroughly.

  • step 3: HideShow Images

    When you are ready to assemble, remove the chilled brownie layer from the freezer. Add the peanut butter ice cream over the brownie layer and smooth with a spatula. Return to the freezer while you make the whipped cream. Combine the cream and confectioners’ sugar in a medium bowl and whisk or whip with an electric mixer just until stiff peaks form. Blend in the vanilla. Transfer to a pastry bag fitted with a decorative tip (I used Ateco #845) and pipe swirls of whipped cream around the edge of the pie. Return to the freezer.

  • step 4: HideShow Images

    Just before serving, drizzle chocolate syrup and peanut butter sauce over the top of the pie. Run a knife around the edge of the pan before removing the sides of the springform. Slice and serve immediately. Store covered in the freezer.

  • step 5: HideShow Images

    *If you do not have a springform pan, you can use any pan of a similar size. I like the springform here because it allows for easy removal and slicing, but it’s not an absolute necessity.