Great American Brownie Pie Food

GREAT AMERICAN BROWNIE PIE

Steps:

• In a small bowl, cream butter and sugar. Add the eggs, corn syrup and extract; mix well. Combine the flour, cocoa and baking powder. Add to creamed mixture and mix well. Drain chopped cherries on paper towels. Fold the cherries, almonds and chips into batter., Transfer to a greased and floured 9-in. pie plate. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and cherries if desired.

BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• Line your pie tin with your pie crust.
• Whisk together melted butter, sugar, eggs and vanilla extract.
• Add the cocoa powder and flour and whisk until just combined.
• Stir in 3/4 cup of the chocolate chips.
• Pour batter into pie crust.
• Sprinkle remaining chocolate chips over the batter.
• Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

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 A LA MODE

Steps:

• In a small saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in chips until melted. Set aside to cool., In a large bowl, beat eggs and vanilla. Beat in chocolate mixture until blended. Combine the flour, baking soda and salt; add to chocolate mixture. Stir in walnuts. , Pour into a greased 9-in. pie plate. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For fudge sauce, in a microwave, heat the chips, milk, sugar and butter until chocolate and butter are melted; stir until smooth. Drizzle some over pie. Cut into wedges; serve with ice cream and additional fudge sauce.

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.

CRUSTLESS BROWNIE PIE (FROM MY GREAT RECIPES)

Steps:

• In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
• Sprinkle reserved 1 tspn flour on sliced nuts.
• Stir in nuts.
• Spread in buttered 9-inch pan.
• Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
• Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.

BROWNIE PIE

Steps:

• Preheat the oven to 375°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
• Melt the chocolate and butter in a double boiler. Separately, cream the eggs and sugar with an electric mixer on medium speed until light in color. Add the corn syrup and the melted chocolate mixture and continue mixing until thoroughly combined. Spread the pecans in the crust in an even layer, then pour the filling over them.
• Bake for 45 minutes for a really gooey center or 55 to 60 minutes for a firmer filling. At 45 minutes, a toothpick inserted 1 inch from the edge will come out clean, but the center will still wobble a bit when the pan is jiggled. At 55 minutes, the center will be set. The filling will puff up as it bakes and will deflate as it cools. Cool on a wire rack for at least 1 hour before slicing. Serve slightly warm or at room temperature.

DECADENT BROWNIE PIE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add corn syrup; mix well.
• Beat in eggs, one at a time.
• Combine dry ingredients. Stir dry ingredients and milk into batter, alternating.
• Stir in nuts.
• Spread into greased 10 inch springform pan.
• Bake at 325 for 55-60 minutes, or until tests done.
• Cool completely.
• For ganache, bring cream to a boil. Stir in chocolate until smooth. Cool until of desired consistency.
• Remove sides from brownie pan. Place a wire rack over waxed paper; place brownie on rack. Pour ganache over the brownie, let it drip down the sides.
• Let stand until set, then cut into wedges.

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.