Four Minute Brownie Pie Food

BROWNIE PIE

Brownie Pie image

Yummy brownies topped with chocolate pudding and whipped topping. This is a favorite in my family.

Provided by Phyllis

Categories Desserts Pies

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
¼ cup shaved semisweet chocolate, for garnish

Steps:

Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 49.9 g, Cholesterol 1.6 mg, Fat 13.2 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 331.2 mg, Sugar 35.8 g

ONE BOWL BROWNIE PIE

One Bowl Brownie Pie image

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

Ingredients

2 eggs
1 cup sugar
1/2 cup butter (softened) or 1/2 cup margarine (softened)
1/2 cup flour
3 tablespoons baking cocoa
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

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

MAMA PAT'S CHOCOLATE BROWNIE PIE

Mama Pat's Chocolate Brownie Pie image

Provided by Food Network

Categories dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 (9-inch) frozen unbaked piecrust shell
Ryan's Quick Chocolate Ganache, recipe follows
1 cup store-bought brownies, cut into 1/2-inch cubes (2 to 3 brownies)
1/2 cup store-bought caramel sauce
1 cup heavy cream
2 teaspoons instant espresso
Confectioners' sugar, for dusting
2 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

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.