Brownie Meringue Pie Food

CHOCOLATE BROWNIE MERINGUE PIE WITH PRETZEL CRUST

Steps:

• Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform with detachable bottom with melted butter.
• Pulse the pretzel biscuits in a food processor until texture resembles to fine crumbs. Transfer to a medium size bowl, add sugar, and stir in the melted butter.
• Press mixture onto bottom and up sides of the prepared springform. Chill in the refrigerator until firm, about 30 minutes. Meanwhile, prepare the brownie layer.
• In a large bowl, whisk the melted butter and sugars together. Add the eggs, vanilla, and whisk until evenly combined.
• Sift in the flour and cocoa powder, using a strainer or a sifter. Add a pinch of salt, and stir with a rubber spatula until just combined (do not overmix).
• Pour the batter into the prepared pan and bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set. Remove from the oven and allow to cool at room temperature for at least 1 hour before spreading the meringue on top.
• Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
• When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
• Once you've added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
• Spoon the meringue over the cooled brownie (at room temperature), swirling decoratively, and toast with a kitchen torch* until golden brown in spots, if desired. And voilà! A sumptuous pretzel brownie meringue pie ready to serve!

SWEET POTATO CREAM CHEESE BROWNIE PIE

Steps:

• Brownie Crust Preparation:
• Preheat oven to 325 degrees F.
• Grease/spray a 9-inch springform pan. Melt butter with chopped chocolate over low heat (can use a double boiler), stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended. Then in a small bowl, sift flour, baking powder and salt. Add flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly. Bake for 10 minutes.
• Cream Cheese Layer Preparation:
• Using an electric mixer, beat the cream cheese until fluffy, gradually adding sugar. Add the egg and continue to mix until well blended. Next, mix in sour cream, heavy cream, flour, and maple. Pour cheese mixture over brownie crust in springform pan. Bake at 325 degrees F for 35 to 45 minutes or until a toothpick comes out clean.
• Sweet Potato Meringue Preparation:
• Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over. Using a mixer, beat egg whites until stiff peaks form. Add powdered sugar and whip a few seconds more. Turn off mixer. Using a fork, blend cinnamon and nutmeg with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites. Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache.
• Caramel Sauce Preparation:
• Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable.
• Chocolate Ganache Prepartion:
• Melt chocolate and heavy cream together in the top of a double boiler. Stir constantly until mixture is smooth.
• Assembly:
• When both sauces are done, decorate pie in the pattern or style of your choice. Sprinkle with chopped pecans. May serve with whipped cream.