Crustless Brownie Pie Recipes

BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• Line your pie tin with your pie crust.
• Whisk together melted butter, sugar, eggs and vanilla extract.
• Add the cocoa powder and flour and whisk until just combined.
• Stir in 3/4 cup of the chocolate chips.
• Pour batter into pie crust.
• Sprinkle remaining chocolate chips over the batter.
• Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

IMPOSSIBLE BROWNIE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts.
• Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving.

THE BEST BROWNIE PIE

Steps:

• Preheat oven to 350°F. Prepare pie crust as directed and press into a 9" pie plate. Chill until filling is ready.
• Note: if you want a crunchy bottom crust, partially bake the crust before adding the filling: Preheat oven to 425°F. Line your crust with parchment paper and add pie weights or dry beans. Bake for 15-20 minutes, remove the beans/parchment and add the filling.
• Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
• Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
• Pour batter into the pie crust. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 38-48 minutes, until the top is cracked. The pie shown in the photos was baked for 38 minutes (a toothpick came out wet) and the center is very gooey, which is how we like it. The center won't turn to a crumbly brownie texture because of the crust - it'll stay pretty fudgy, but if you like it more done, cook it longer, until less wet more crumbs stick to the toothpick. Your choice! Just be sure to remove the foil strips or pie shield after about 20-25 minutes of baking so that it has time to become slightly golden brown.
• Cool the pie completely before slicing and serving with ice cream or whipped cream. Store covered at room temperature for up to 3 days or freeze slices for up to one month.

BROWNIE PIE CRUST

Steps:

• 1. Prepare a 9" pie plate or springform pan with food release spray.
• 2. Combine ingredients, just until blended.
• 3. Spread mixture into baking dish. Bake at 350* for 15-20 minutes -- do not over bake.
• 4. Remove from the oven and allow to cool 20 minutes. After 20 minutes, with buttered fingers, gently and evenly press the mixture along the bottom and up the sides of the pan, to form a crust. Cool completely.
• 5. NOTE: That's it -- you're done! Try using this yummy crust with my 3-ingredient "Triple Treat Pie" filling recipe.

CRUSTLESS BROWNIE PIE

Steps:

• Preheat oven to 325f Spray an 8" pie plate with cegetable cooking spray.
• In a large bowl mix together cocoa, flour and baking powder.
• In another bowl wisk together brown sugar, granulated sugar,oil,egg whites and vanilla until blended.
• Add the sugar mixture to the dry mixture and stir until blended.
• Pour into prepared pan and sprinkle walnuts.
• Bake until just set and toothpick inserted in center comes out clean.
• (about 25-30 mins).
• Cool on wire rack.
• Cut into wedges and garnish with Strawberries and yogurt.

BROWNIE PIE

Steps:

• Preheat oven to 350 degrees F.

CRUSTLESS BROWNIE PIE

Steps:

• 1. per heat oven to 325 and spray a 9inch pie pan with cooking spray ( I use butter flavored)
• 2. At medium speed mix the sugar and butter adding eggs one at a time.Then add the flour, salt and cocoa. Add vanilla and the nuts last.
• 3. Pour into 9 inch pie pan and bake 35 to 40 minutes till toothpick comes out clean.

CRUSTLESS BROWNIE PIE (FROM MY GREAT RECIPES)

Steps:

• In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
• Sprinkle reserved 1 tspn flour on sliced nuts.
• Stir in nuts.
• Spread in buttered 9-inch pan.
• Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
• Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.