Milk Chocolate Pudding Pie With Brownie Crust Recipes

3-STEP BROWNIE PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and 1 tsp. vanilla. Add flour and nuts; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Beat whipped topping mix, 1/2 cup milk and remaining vanilla in large bowl with mixer on high speed 6 min. or until topping thickens and forms soft peaks. Add remaining milk and dry pudding mix. Beat on low speed until blended, then beat on high speed 2 min. Spread over dessert. Refrigerate 2 hours.

BROWNIE BOTTOM CHOCOLATE PUDDING PIE

Steps:

• Make the pudding first, since it will need to chill for up to three hours. Chop the bittersweet chocolate into fine flakes with a serrated knife.
• In a large, heat-proof bowl, whisk together the cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth. Whisk in the egg yolks.
• In a 3-quart or larger saucepan, add the milk. Stir in the brown sugar and warm it over medium heat. Bring the pot to a simmer. You will see tiny bubbles covering the surface of the liquid.
• When it has reached a simmer, pour most of the hot liquid into your bowl with the cocoa and corn starch mixture. Whisk until it is blended well. This will temper the eggs, so they don't scramble.
• Pour everything from your bowl back into the pot and increase the heat to medium high. Whisk constantly as you bring the pot to a full boil. The pudding will be thicker.
• Cook the boiling pudding for two minutes, whisking constantly and vigorously, making sure to reach the corners of your pot.
• Remove the pudding from the heat and stir in the vanilla. Add the chopped chocolate and whisk the pudding well until the chocolate is blended.
• To chill the hot pudding more quickly, spread it evenly onto a sheet pan with sides. Cover the entire surface of the pudding with wax paper, pressing it onto the pudding to prevent skin from forming. Let the pudding cool off for a bit in the pan before refrigerating it for three hours. (You can check it after 1 1/2 hours to see if it's ready.)
• While the pudding is chilling, make the brownie crust. Preheat your oven to 350 degrees F. Grease a 9-inch or 10-inch pie dish with cooking spray or butter. (The 9-inch pie dish will give you a taller pie, which looks nicer.)
• In a glass bowl or other microwaveable bowl, add the 4 ounces of semi-sweet chocolate and the butter. Heat this, covered, in the microwave for 1 minute and 50 seconds, or until the butter is melted. Stir to combine.
• Whisk in the sugar and salt. Then whisk in the eggs and vanilla. Finally, whisk in the flour.
• Transfer the brownie batter to your pie dish and bake it for 20 minutes, or until a cake tester or toothpick inserted in the center of the brownie comes out with fudgy crumbs. Don't over bake it. Let the brownie crust cool on a wire rack.
• To make the whipped cream, beat the whipping cream and confectioners sugar with a mixer in a clean, medium stainless steel or glass bowl, until the cream is about half way to being stiff. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate the whipped cream until the pudding is chilled enough to assemble the pie.
• To assemble the pie, make sure the brownie crust is at room temperature. Add the chilled pudding on top of the brownie crust. Top the pudding with the whipped cream.
• To make chocolate curls or flakes for the garnish, use a vegetable peeler to peel along a straight edge of your chocolate square. Make as many curls/flakes as you wish and scatter them on top of the pie.
• Refrigerate the pie for at least an hour before serving, to allow it to set. Then store the pie in the refrigerator for up to three days, covered with a domed bowl or domed foil so that it doesn't touch the whipped cream topping. I don't recommend freezing this pie.

CHOCOLATE CHEESECAKE PUDDING PIE WITH BROWNIE CRUST

Steps:

• Preheat oven to 325 degrees. Grease a standard 9-inch pie dish
• Only use HALF the brownie mix (and half of whatever ingredients are on the box). Bake the brownie in the pie dish for about 40 minutes
• While brownie is baking, you can work on the filling. Start by melting the chocolate chips in the microwave in 30 second intervals. Once they're melted, add the heavy whipping cream. Whisk until smooth and chocolatey
• In a separate bowl, add the cream cheese and powdered sugar. Using a hand mixer, beat on low until well combined and smooth
• Add the milk and pudding mix into the cream cheese mixture. Beat on medium speed until well combined
• Add in the chocolate/cream mixture you prepared earlier and the vanilla. Continue mixing until everything is well incorporated and smooth
• Remove brownie from oven and let cool about 10 minutes. Cover the brownie crust with the filling and spread evenly in the pie dish
• Finally, put the pie in the fridge to cool completely. Preferably 2-4 hours (or overnight if you can)
• Top with whipped cream and enjoy!

RUFFLED MILK PIE

Steps:

• Position a rack in the lower third of the oven, place a baking sheet on the rack and preheat to 350 degrees F.
• Brush a 9 1/2-inch deep-dish pie plate (preferably with ruffled edges) with some of the melted butter. Stir together the cinnamon and 2 tablespoons plus 1 1/2 teaspoons of the sugar in a small bowl. Set aside.
• Place the sheets of phyllo on a baking sheet and cover with a barely damp kitchen towel or several paper towels to keep from drying out.
• Place 1 sheet of phyllo dough with a long side closest to you on a work surface. Brush the phyllo sheet with some of the melted butter until completely coated, then sprinkle with 3/4 teaspoon of the cinnamon-sugar. Using your hands, gently bring the long sides toward one another, scrunching the phyllo as you go to create a ruffled effect. Gently coil the phyllo into a rose shape about 3 1/2-inches in diameter. Place the phyllo rose in one corner of the pie plate. Repeat to make 3 more phyllo roses. Arrange them so they fill the bottom of the pie plate in a single layer. If the phyllo dough tears or breaks, it is okay since it will just add to the ruffled effect of the final pie. If there are any spaces between the phyllo roses, gently spread them with your hands until the roses cover the entire bottom of the pie plate.
• Brush the 8 remaining phyllo sheets with melted butter, sprinkle with cinnamon-sugar and shape into a slightly smaller rose (2 1/2 to 3-inches). Place 1 rose in the center of the pie plate on top of the first layer, then surround it with the remaining 7 roses. If there is any remaining melted butter, drizzle it on top of the roses.
• Bake on the preheated baking sheet until deep golden brown and crispy, 25 to 30 minutes, rotating the baking sheet once after 15 minutes. Allow to cool slightly on the baking sheet while you prepare the custard.
• Place the milk and cream in a medium saucepan over medium heat and cook, stirring occasionally, until it just starts to steam, 7 to 10 minutes. Remove from the heat. Whisk together the vanilla, salt, eggs and remaining 1/3 cup sugar in a large bowl. While whisking constantly, gradually add the milk and cream mixture a little bit at a time until smooth and combined.
• Pour or spoon the custard between the crispy phyllo layers; this will ensure that the phyllo on top stays nice and crispy. Bake until the filling is just set, 20 to 25 minutes, rotating the baking sheet after 10 minutes. Let cool on the baking sheet for 30 minutes. Sprinkle with the almonds if using and dust with confectioners' sugar.
• Cut into 8 wedges and serve warm.

BROWNIE BOTTOM SWEET CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
• Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

CHOCOLATE BROWNIE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Melt butter in a medium saucepan. Stir in cocoa powder and sugar until well combined. Remove from heat and quickly stir in eggs. Stir in flour until well combined. Add boiling water and vanilla. Stir in walnuts. Pour into the prepared pan.
• Bake in the preheated oven until starting to look done but still gooey in the center when tested with a toothpick, 12 to 15 minutes. Remove from the oven and cool before serving.