Best Fail Ever!

Last night I made birthday dessert for my friend, Sasha. She said she liked cookies rather than cake and liked peanut butter, other than that, I was on my own. I found a recipe on Pinterest for a chocolate peanut butter cookie pie. Perfect! When it was done baking it looked good but it wiggled a bit and I knew it wasn't quite done in the middle. I figured it would be OK but after it cooled I cut into it and the insides gushed out and I realized that it was REALLY underdone. Well, what do you do at that point other than serve it with a "Hey, I tried" shrug. I dumped spoonfuls of the goop in bowls and topped it with vanilla ice cream.

I sat down to take a bite and when I did I realized that I had made the best mistake ever! It was warm and gooey and sweet and amazing. You know something is rich when ice cream is necessary to cut the sweetness. Anyway, if you want to give this a try, it is a yummy dessert. If you want it set, I would recommend baking it a bit longer, if you want it to gush everywhere, follow the recipe as written :)

Pretzel Crusted Peanut Butter Cup Pie

Ingredients:

2 cups crushed pretzels

1/2 cup granulated sugar

1 stick of butter, melted

2 sticks of butter, room temp

3/4 cup light brown sugar

3/4 cup granulated sugar

2 eggs

2 tsp vanilla

1 tsp baking soda

1 tsp kosher salt

2 1/4 cup flour

1 cup semi sweet chocolate chips

1 (8 oz) bag Reese's minis

Directions:

Preheat oven to 350°F

Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10" pie or tart pan.

Bake for 8 minutes. Remove from oven.

While crust is baking make the pie filling.

Cream butter, 3/4 cup granulated sugar and 3/4 cup brown sugar with your mixer.

Add eggs and vanilla and beat until combined and smooth.

On low speed add in your baking soda, salt and flour until incorporated evenly.

Still on low, add in your chocolate chips and Reese's Minis until evenly distributed.

Press mixture on top of baked crust.

Place pie back in oven for 30-35 minutes until just set.

Let cool on wire rack before serving.

Cut open and watch it gush out into sweet chocolatey goodness!