Better than Paradise Pie
I have a rather strong aversion to gyms. They smell kinda weird, they’re full of intimidating machines and equipment, there’s the overly-hyped guy greeting you who obviously spends all his free time on afore mentioned equipment…oh and not to mention that it’s a place that requires you to move and sweat. You actually pay them so you can move and sweat! Well I actually joined one of these gyms and yes, hell may or may not have frozen over. Im not too concerned with my weight so much but there’s nothing like a good trip to the beach to make you realize that you’re not as toned as you used to be and the back of your arm never jiggled quite that much…
I have yet to actually go to make use of the gym (but hey, step 1 is actually walking in and handing over money, right?) but that one visit scared me enough to run home and make a calorific dessert 🙂
Generally speaking I’m not a fan of chain restaurants but if it’s late, they are pretty much the only thing open around here. So if I find myself at Chili’s I order the same thing every time: their Paradise Pie. Technically its not a pie, but it is a warm gooey cross between a cake and cookie that has a graham cracker crust and is filled with chocolate chips, coconut and walnuts and served with vanilla ice cream. It’s decadent, rich and worth every calorie-laden bite. But naturally a home made version has got to be better, right?! It is. I used Smitten Kitchen’s recipe for blondies because of its simplicity, then added the graham cracker crust and tossed in generous amounts of chocolate, coconut and walnuts. I’m so hopelessly addicted and the whole “pie” costs less than the 1 dessert eating out!
One Year Ago: Marbled Dark Chocolate Raspberry Cheesecake Brownies
Better than Paradise Pie
Yields 8-10 servings
Recipe adapted from Smitten Kitchen
1/2 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons melted butter
1 1/2 tablespoons sugar
1/2 cup unsalted butter, melted
1 cup dark brown sugar, lightly packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup shredded sweetened coconut
1/4 cup chopped walnuts
vanilla ice cream
1. Preheat oven to 350 degrees (F). Line an 8 inch round cake pan with a parchment circle. In a small bowl stir together the graham crackers crumbs, 3 tablespoons melted butter and tablespoon and a half sugar until completely combined. Spread evenly across the bottom of the cake pan, packing slightly, and bake for 4 minutes. Set aside.
2. In a large mixing bowl whisk together the 1/2 cup melted butter and brown sugar. Whisk in egg and vanilla until smooth. Add flour and salt and stir until completely combined. Spread the batter evenly over the graham cracker crust and bake for 25-30 minutes or until the center is set. The shorter baking time will give you a more gooey center, it will firm up the longer you bake.
Serve warm with vanilla ice cream! Can be stored covered at room temperature for up to 3 days, warm in the microwave if desired.