Brownie Walnut Pie Recipes

Steps:

• Heat oven to 350°.
• In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool 5 minutes.
• In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in frozen pie crust.
• Bake 37 to 42 minutes or until toothpick inserted halfway between center and edge of pan comes out almost clean. Cool in pan on wire rack, at least 2 hours. Cut into wedges. Serve with whipped cream, if desired.

Steps:

• In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Heat oven to 350°F.
• Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

Steps:

• Preheat oven to 350 degrees.
• Transfer pie to pie plate, trim crust to 1/2 inch beyond the pie plate. Fold under extra pastry, crimp edges, set aside.
• For filling: in heavy saucepan melt butter and chocolate over low heat, stirring frequently. Cool for 20 minutes.
• In a large bowl combine eggs, sugar, flour, and vanilla. Stir in chocolate mixture and nuts. Pour into pastry crust.
• Bake for 50 to 55 minutes or until knife inserted comes out clean. Transfer to wire rack and cool for 1 hour before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.

Steps:

• Preheat oven to 325 degrees.
• Brush 2 tbsp of melted butter onto pie crust, moistening crust.
• Sprinkle nuts into pie shell.
• In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted.
• Pour caramel sauce over walnuts, completely covering.
• In bowl, combine egg,remaining butter and remaining condensed milk; mix well.
• Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool.
• Stir in chocolate into dairy mixture very throughly.
• Pour mixture over caramel layer.
• Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester).
• Cool.
• Serve warm
• Footnotes.
• *can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Steps:

• Position oven rack in lower third of oven. Preheat oven to 375°F. Prepare pie crust as directed on package, using 9-inch pie plate; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour; mix well. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over filling.
• Bake 25 min. or until center of filling is set. Cool completely. Refrigerate at least 1 hour before serving.

Steps:

• For filling, in a small heavy saucepan melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool for 20 minutes. Preheat oven to 350 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired. For filling, in a medium bowl combine eggs, sugar, flour, and vanilla; stir in the chocolate mixture and nuts. Pour filling into a pastry-lined pie plate. Bake in the preheated oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. If desired, serve with Hot Fudge Sauce, fresh fruit, or vanilla ice cream. Makes 8 slices.