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Blondie pie
Everything you love about this brownie-cookie dessert but in a pie—can you say yum?
YIELDS
8
TO
10
Ingredients
- 1 frozen deep-dish pie shell
- 1/2 cup (112 g) unsalted butter
- 1/2 cup (106 g) brown sugar
- 1/4 cup (50 g) sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (130 g) flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (125 ml) raspberry or apricot jam
- Vanilla ice cream, for serving
Directions
- Bake your frozen pie shell according to the package directions then set aside to cool.
- Heat your oven to 350ºF.
- Melt the butter and add to a large bowl along with the brown sugar and sugar and beat well to combine. Beat in the egg, vanilla extract, and almond extract and set aside.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet and mix just to combine.
- Retrieve the cooled pie shell and spread the jam across the bottom. Dollop the blondie batter over top and spread it into an even layer. Bake the blondie pie on a sheet pan for 30 to 35 minutes or until set in the centre. If the edges of the pie shell begin to brown too quickly, loosely cover it with aluminum foil.
- Allow the pie to cool slightly or fully before slicing and serving it with vanilla ice cream. Enjoy!
