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.
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
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.
MAMA PAT'S CHOCOLATE BROWNIE PIE
Steps:
- Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
- Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
- Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
- Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
- Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
- Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.
BROWNIE PIE
Rich, moist and chocolatey..this will please all who sample. This is a must for chocolate and brownie lovers alike. This recipe makes two pies, but after you taste it, you will be glad that you have more than one!! This is a Paula Deen recipe that I re-named, and be SURE to measure the 1 cup of flour BEFORE you sift it. This pie is so good it could be dangerous!!
Provided by SassiKatt Chef
Categories Pie
Time 1h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350 degrees.
- Lightly beat eggs.
- Coarsely chop pecans.
- Melt chocolate morsels in microwave and let cool.
- Sift one cup self rising flour.
- Toast nuts in oven by placing them on cookie sheet in hot oven for 5-7 minutes, remove and let cool.
- Combine eggs, sugar, and cooled melted chocolate in large bowl.
- Add flour and mix well.
- Stir in reamaining ingredients and pour equal portions into each uncooked pie shell.
- Bake 55 minutes.
- Let cool for 30 minutes before serving.
Nutrition Facts : Calories 546.9, Fat 33.6, SaturatedFat 13.6, Cholesterol 77.6, Sodium 308.9, Carbohydrate 57.6, Fiber 3.6, Sugar 37.7, Protein 5.9
ONE BOWL BROWNIE PIE
Make and share this One Bowl Brownie Pie recipe from Food.com.
Provided by Marlene.
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dump all ingredients (yep, just dump!) except nuts, into one bowl.
- Beat with a mixer (or by hand) for 4 minutes.
- Add nuts and pour into an 8" sprayed pie pan.
- Bake 30 minutes at 350°F.
- The pie will settle in the middle as it cools. It's supposed to do this!
- Cut into wedges and serve with whipped topping or a la mode with a scoop of ice cream.
Nutrition Facts : Calories 334.5, Fat 17.4, SaturatedFat 10.5, Cholesterol 102.7, Sodium 256.8, Carbohydrate 43, Fiber 1.2, Sugar 33.5, Protein 3.9
EXTREME CHOCOLATE PIE, BROWNIE CRUST, CHOCOLATE WHIPPED CREAM
A BH&G recipe I don't get to use anymore due to diet. So instead of throwing it out, I am throwing it out here for someone else to use. Note: time to cool is 1 hour. Time to chill is 4 to 24. I used the lower amount with cool time for cooking time.
Provided by drhousespcatcher
Categories Pie
Time 5h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
- Preheat oven to 350°F.
- For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
- Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
- Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
- Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.
Nutrition Facts : Calories 458.1, Fat 33, SaturatedFat 19, Cholesterol 52.9, Sodium 180.6, Carbohydrate 46.6, Fiber 3.6, Sugar 21.5, Protein 4.2
BROWNIE ICE CREAM PIE
"Family members know they're in for a treat when they see me gathering the ingredients for this recipe," writes Mrs. Travis Baker of Litchfield, Illinois. You can fill the brownie crust with store-bought ice cream or use one of the ice cream recipes here.-Mrs. Travis Baker, Litchfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt; add melted chocolate and vanilla. Stir in nuts. Spoon into a greased 10-in. springform pan; place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Fill with scoops of ice cream. Cover and freeze for at least 4 hours or overnight. Remove sides of pan. Let stand for 10 minutes before serving. Top with chocolate sauce if desired.
Nutrition Facts :
THE FUDGIEST DAIRY-FREE BROWNIE PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, vegan butter, medjool date, boiling water, almond flour, cocoa powder, coconut sugar, ground flaxseed, vanilla extract, baking powder, salt, milk substitute
Provided by Isabel Castillo
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the crust, blend together the cookie sandwiches and the vegan butter in a food processor. Blend for 10 seconds at a time until the cookies have absorbed all the butter. The mix should stick when pressed together.
- Transfer to a greased pie pan, press to form a crust.
- Refrigerate for 30 minutes.
- To make the filling, place your dates in a bowl and soak them in the boiling water for 10-15 minutes.
- Transfer the dates and the water to a food processor and blend for 10 seconds at a time until a thick paste has formed. Transfer to a large mixing bowl.
- Add the rest of the ingredients for the filling into the mixing bowl and fold them into the paste. Mix thoroughly.
- Pour the mix into the chilled pie crust. Bake in the oven at 350° F (180° C) for 40-45 minutes. The texture should be thick and fudgy.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 56 grams, Fat 40 grams, Fiber 6 grams, Protein 7 grams, Sugar 38 grams
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