It’s National Pie Day, AND it’s National Potato Chip Day. Honestly, people, what a time to be alive in this world. Snack foods and desserts are truly two of my most favorite things, so I was pretty excited when Golden Flake asked me to come up with something that combines my love of both to celebrate this day.
This pie has a layer of brownie and another layer of whipped peanut butter, then topped with rich chocolate ganache and finished with a sprinkling of potato chips. But the real star of the show is the crust, which is made out of classic Golden Flake Thin & Crispy potato chips! If you live in the South, you know these chips are a staple at every picnic, cookout, football game, and family reunion you’ve ever been to. They are perfect on their own, but I hope you enjoy this new spin on an old favorite!
Click here to learn more about this potato chip company that I, along with the entire Southern United States, are fiercely loyal to. Did you know that you can also schedule a tour of their factory? They have them both here in Birmingham and in Ocala, FL!
Ok, let’s celebrate this glorious day:
Golden Flake Potato Chip Crust Brownie-Peanut Butter Pie
4-5 oz Golden Flake Thin & Crispy Potato Chips (note: if you are not using a scale, this is about 8 cups)
¾ cup flour
8 tbs (1 stick) melted unsalted butter
-Place potato chips in food processor and pulse until it’s coarsely crumbled.
-Add flour and butter into food processor and pulse until it comes together. If the consistency is off, simply add more chips if too wet or more butter if too dry.
-Press into the bottom and up the sides of a deep dish pie plate. I even use the bottom of a glass to make sure my pie crusts are properly set!
2 large eggs
⅓ cup vegetable oil
1 cup sugar
¾ cup AP flour
3 tbs cocoa powder
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
-Preheat oven to 350F.
-Beat eggs with an electric mixer, then add oil and sugar, and beat for 7-8 minutes more, until pale yellow in color.
-While the egg mixture is beating, combine flour, cocoa, baking powder, and salt into a small bowl, whisking thoroughly to distribute ingredients.
-When the egg mixture is done beating, turn the mixer to low and add the flour mixture in slowly; do not over-mix!
-Add in vanilla extract.
-Pour batter into the Golden Flake pie crust and bake for 35-40 minutes, until a toothpick can be inserted into the middle and come out clean.
-When the pie is done baking, remove from the oven and place it on a wire rack to cool completely.
Peanut Butter Filling
6 tbs melted butter
1 cup creamy peanut butter
½ tsp vanilla extract
2 cups powdered sugar
½ cup heavy cream
-Combine the melted butter, peanut butter, and vanilla in an electric mixer and beat until combined.
-Add in powdered sugar a half cup at a time.
-Slowly add in heavy cream until it has reached a spreadable consistency.
-Spoon the peanut butter over the cooled brownie layer and spread evenly across the pie.
5 oz semisweet chocolate chips (note: if you are not using a scale, this is just under 1 cup)
3 tbs heavy whipping cream
-In a small microwave-safe bowl, combine both ingredients.
-Heat for 45 seconds, then stir until smooth.
-If it’s not quite smooth after 45 seconds, heat in 5-10 second intervals, stirring between each, until melted and smooth.
-Let it cool slightly as to not melt the peanut butter, then spread over peanut butter layer.
-Garnish with crushed Golden Flake Thin & Crispy Potato Chips.
How impressed will your friends be? Happy Pie Day, and Happy Potato Chip Day! Thanks again to my friends at Golden Flake for helping me celebrate!
Note: Golden Flake Snack Foods supplied products and compensation for this post, however all thoughts, reviews, and recipes are my own!