BROWNIE PIE
Brownie Pie is a chocolatey combination of two favorite desserts! Chocolate chips and homemade chocolate brownie batter baked in a flaky pie crust.
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 8
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).
Nutrition Facts : Calories 329 kcal, Carbohydrate 37 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 81 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 38.8 g, Cholesterol 108.3 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 174.2 mg, Sugar 33.2 g
THE BEST BROWNIE PIE
This is seriously the BEST Brownie Pie recipe EVER!! Make a homemade crust, a from scratch brownie and get the gooiest, most chocolatey and fudgy brownie pie you've ever eaten!! You can use a prepared pie crust too, but whatever you do you need to make this pie!
Provided by Dorothy Kern
Categories Dessert
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 532 kcal, Carbohydrate 62 g, Protein 6 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 2134 mg, Fiber 3 g, Sugar 39 g
BROWNIE PIE CRUST
Quick, easy, amazing -- You're gonna love this!
Provided by Tam D
Categories Other Desserts
Time 30m
Number Of Ingredients 3
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
I made this for my Mom's birthday, instead of a regular cake. I also garnish it with Nestle's Nesquick chocolate syrup, but there are many toppings that you can use. I got this recipe from Healthy Meals in Minutes.
Provided by Nancy in Montreal
Categories Pie
Time 35m
Yield 1 Pie
Number Of Ingredients 11
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
This Brownie Pie is the ultimate comfort dessert! A brownie baked into a graham cracker crust and laced with caramel, then topped with whipped cream and both caramel and chocolate drizzle!
Provided by Rebecca Hubbell
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
Nutrition Facts : Calories 537 kcal, Carbohydrate 59 g, Protein 6 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 104 mg, Sodium 232 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
CRUSTLESS BROWNIE PIE
I'm not sure where I came across this recipe but it is easy and my whole family loves it. It is great severed warm with ice cream. You can use up to a half cup of cocoa depending on how chocolatey you would like it.
Provided by Mildred Hayes
Categories Cakes
Time 55m
Number Of Ingredients 8
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)
Delicious and easy, this pie is a joy to make when company calls to say they are coming in unexpectedly. And it keeps well for several days wrapped in foil.
Provided by justmeterri
Categories Pie
Time 45m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 328.1, Fat 20.4, SaturatedFat 8.3, Cholesterol 77, Sodium 155.8, Carbohydrate 34.3, Fiber 1.7, Sugar 25.5, Protein 4
MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST
Calling all chocolate lovers: We made a crust that tastes exactly like a brownie and then filled it with milk chocolate pudding. Not a fan of pudding skin? Just cover the pie when you chill it.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
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