Peanut Butter Double Brownie Pie with Carnival Kettle Popcorner Crust

Makes 1 9-inch pie
Count on this recipe to become your go-to for a killer dessert. Simple to put together and fantastically scrumptious. Top it with ice cream, whipped cream or nothing!


  • Half 7oz bag Carnival Kettle Popcorners (about 80 chips)
  • 4 tablespoons butter, melted
  • 1/2 cup semi-sweet chocolate chips
  • Brownie filling

  • ½ cup butter
  • ¼ cup creamy peanut butter
  • 1 cup sugar
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1/3 cup cocoa
  • Topping

  • ¼ cup chocolate chips
  • 2 tablespoons heavy cream


Preheat oven to 350 degrees F.

Spray a 9-inch pie dish with vegetable oil spray.

Put the Popcorners into the bowl of the food processor and process until they form nice fine crumbs. Add the 4 tablespoons melted butter and pulse until blended. Transfer the crumb mixture to the pan dish and press into bottom and sides firmly.

Bake 5 minutes. Sprinkle the bottom of the pie with chocolate chips and return to the oven. Bake 3 minutes. Use a small spatula to carefully spread the chocolate chips over the bottom of the crust.

Put the ½ cup butter and the peanut butter into a medium saucepan and set over low heat. Stir until melted and evenly blended.  Off heat, whisk in the sugar and eggs until smooth.  In a separate bowl, whisk together the flour and cocoa. Stir the dry ingredients into the butter mixture and blend until smooth. Spoon into the lined pie dish and smooth the top.

Bake 30-35 minutes, until slightly puffed and firm.

Let cool completely, at least 1 hour.

Melt the remaining ¼ cup chocolate chips with the heavy cream, stirring until very smooth. Drizzle over the pie and let cool 15 minutes.