Brookie Pie

So, pies are a bit of a thing in our house. Sliiiiiiiightly competitive to come up with a delicious one for Thanksgiving. This year, I wanted to do something chocolatey, but my brother was complaining about a Cookie Pie he had purchased and was horrified by the presence of WALNUTS. WALNUTS people, in his chocolate chip pie. He claimed it ruined the experience, so I took that as a challenge. This pie is the ultimate mix of chocolate chip cookies, brownies all wrapped in a perfectly crumbly graham cracker crust (ours is gluten free BTW). You can make it from scratch, or buy GF mixes to speed up the process.

What You’ll Need:

Graham Crust:

• 1 ½ cups ground graham cracker crumbs, you can find GF crackers in most grocery stores and put them in your food processor, or buy a pre-made crust from our friends at thrivemarket.com

• 1/3 cup white sugar

• 6 TBSP melted butter or ghee

Cookie Layer:

• 1/2 cup butter or butter, softened, not melted

• 1/2 cup packed brown sugar

• 1/4 cup sugar

• 1/2 tsp vanilla

• 1 egg

• 1 1/4 cup All Purpose Gluten Free Flour

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1 cup semisweet chocolate chips

Brownie Layer:

• 1 cup sugar

• 1/2 cup melted butter

• 1 tsp vanilla

• 2 eggs

• 1/3 cup cocoa powder

• 1/2 cup All Purpose Gluten Free Flour

• 1/4 tsp baking powder

• 1/4 tsp salt

1. Preheat oven to 350F. Lightly spray a pie dish with cooking spray.

2. Prepare your crust by mixing all ingredients together, and pressing flat into pie dish. Bake for 7-8 minutes and then allow to cool.

3. For Your Brownie Layer: Combine sugar, butter, and vanilla. Add eggs and beat well. In separate bowl combine cocoa powder, flour, baking powder and salt. Add your chocolate mixture to your butter mixture and combine well. Spread over completely cool pie crust.

4. For Your Cookie Dough Layer: Cream butter and all sugars. Add vanilla and egg. In separate bowl combine flour, baking soda and salt. Add flour mixture in slowly and mix well. Spoon cookie dough evenly over the brownie mix.

5. Bake about 30 minutes. You may need to cover the crust with tinfoil to avoid burning around the edges.

6. Cool completely before cutting—otherwise it will melt all over the place!