Chocolate Brownie Meringue Pie With Pretzel Crust Food

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY

Steps:

• Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
• Bake for 10 minutes or until golden. Let cool to room temperature.
• Whisk cornstarch, sugar, and salt in a medium saucepan.
• Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
• Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
• Mix until ingredients are incorporated into a smooth pudding texture.
• Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
• Let the pie chill in the fridge uncovered for at least 4 hours.
• Enjoy!

EASY CHOCOLATE PIE RECIPE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees.
• Crush pretzels until fine in a food processor.
• Melt butter and fold pretzels in.
• Stir in brown sugar.
• Press into pie dish with a spoon, pushing the base of the crust to create a slight wall.
• Bake 10 minutes.
• Meanwhile, bring cream to a boil.
• Pour chocolate wafers into a bowl and cover with heavy cream. Whisk until smooth.
• Pour chocolate mixture into pie crust and refrigerate 4 hours or overnight.

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!

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.

CHOCOLATE PIE WITH PRETZEL CRUST

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

MARGARITA PIE WITH A PRETZEL CRUST!

Steps:

• Pie Crust:.
• Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
• Filling:.
• Combine condensed milk, lime juice, alcohol and food coloring.
• Fold in whipped cream. Cool whip can be substituted.
• Pour into pie crust and freeze for 4 hours.

CHOCOLATE PIE WITH ROLD GOLD PRETZEL CRUST

Steps:

• Crust:.
• Crush pretzels very fine in a blender or food processor.
• Add sugar and butter or margarine. Mix well.
• Press into a 9" pie plate.
• Bake at 350° for 8 minutes. Cool. Fill with Chocolate Filling.
• Filling:.
• Combine sugar, cornstarch, milk and chocolate in the top of a double boiler. Cook over boiling water until thickened, stirring constantly.
• Cover and continue to cook 15 minutes.
• Stir part of the hot chocolate mixture into the egg yolks. Add to the chocolate mixture and mix thoroughly. Cool. Add vanilla extract and mix thoroughly.
• Makes one 9-inch pie.

TRIPLE-LAYER PRETZEL BROWNIES

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.

EXTREME CHOCOLATE PIE, BROWNIE CRUST, CHOCOLATE WHIPPED CREAM

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.

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.