Gluten Free Brownie Bottom Pie | Peanut Butter Mousse Filling
Rrich and fudgy gluten free brownie bottom pie with a silky no bake peanut butter mousse-like filling.
Servings: 8 slices pie
Ingredients
For the brownie layer
- 4 tablespoons unsalted butter chopped
- 4 ounces dark chocolate chopped
- ⅜ cup granulated sugar
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ⅜ cup all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
For the peanut butter filling
- ¾ cup heavy cream chilled
- ½ cup smooth no-stir peanut butter
- 4 ounces cream cheese at room temperature
- 1 teaspoon pure vanilla extract
- ⅜ cup confectioners’ sugar
Optional toppings
- Whipped cream chocolate sprinkles or shavings, chocolate sauce
Instructions
- Preheat your oven to 350°F. Grease and/or line a standard 9-inch pie plate and set it aside.
Make the brownie layer.
- In a medium-size saucepan, place the butter and chocolate and melt over medium heat, stirring until melted and smooth.
- Remove the pan from the heat and allow the mixture to cool briefly. Once the mixture is no longer very hot to the touch, add the sugar, eggs, then the vanilla and salt, mixing after each addition until smooth. Add the flour, and mix until just combined. The mixture will be very thickly pourable.
- Pour the brownie batter into the prepared pan and bang on the counter a couple times to break any trapped air bubbles.
- Place the pan in the preheated oven and bake until the brownie crust no longer glistens in the center, and a toothpick comes out with no more than a few moist crumbs (about 20 minutes). Do not overbake.
- Let the crust cool completely on a wire rack. Once cool, run a thin spatula carefully along the edge and bottom of the pie to ensure that it isn’t sticking to the pan.
Make the filling.
- In a medium-size bowl, place the heavy whipping cream and whip with a handheld mixer into stiff peaks.
- Place the bowl with the whipping cream in the refrigerator to chill. In a large bowl, place the peanut butter, cream cheese, and vanilla, and beat with the handheld mixer on medium-high speed until well-combined.
- Remove the whipped cream from the refrigerator, add the confectioners’ sugar and fold it into the whipped cream with a wide spatula.
- Add the sweetened whipped cream to the peanut butter mixture, and beat again until smooth. The filling will be thick but soft.
- Transfer the filling to the cooled brownie bottom and spread into an even layer. Place the pie in the refrigerator to chill until firm, at least 1 hour.
- When you’re ready to serve the pie, moisten a butter knife or thin spatula with warm water and, working carefully, run it along the edge of the filling to separate it from the edge of the pan. To slice, slide the pie out of the pan onto a cutting surface, and slice into wedges with a sharp knife.
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