Mile High Fudge Brownie Pie Food

MILE-HIGH FUDGE BROWNIE PIE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
• Scoop out center of brownie with spoon, leaving thin layer on bottom and 1/2-inch-thick rim around edge. Reserve removed brownie pieces for later use.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining COOL WHIP and reserved brownie pieces.
• Refrigerate 2 hours.

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

BROWNIE FUDGE PIE

Steps:

• Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.
• Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.
• Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.
• Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.

FUDGE BROWNIE PIE

Steps:

• 1. Preheat oven to 350 degrees. In a saucepan, on low, melt chocolate chips and margarine. Stir until well blended and remove from heat.
• 2. Combine melted chocolate mixture with remaining ingredients. Add nuts, if desired.
• 3. Pour into pie crust.
• 4. Bake for 35 to 40 minutes or until center is set.
• 5. Cool and serve alone or a la mode.

BEST FUDGE BROWNIE PIE

Steps:

• Preheat oven to 375°.
• Bake the pastry shell for 10 minutes; remove from oven.
• Reduce temperature to 325°.
• In a saucepan over low, melt the chocolate chips with butter.
• In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
• Add nuts and pour mixture into baked pastry shell.
• Bake 35 to 45 minutes or until center is set.
• Let cool a bit before serving.

MILE HIGH FUDGETOPPED BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate.
• Remove from heat.
• Blend in sugar and vanilla.
• Beat in eggs.
• Combine flour, baking powder, and salt; add to chocolate mix.
• Stir in nuts if desired.
• Pour into greased 13x9 baking pan.
• Bake 350 for 25-30 minutes or until top springs back when lightly touched.
• Do not over bake.
• Make the topping while the brownies are baking.
• In a heavy saucepan combine sugar, milk and butter; bring to a boil over medium heat.
• Reduce heat; simmer 5 minutes, stirring constantly.
• Remove from heat and stir in semi-sweet and milk chips, marshmallow cream and vanilla.
• Beat until smooth.
• Spread over warm brownies.
• Freeze until firm.
• Cut with a knife that has been run under hot water.
• Store in refigerator.

MILE-HIGH FUDGE BROWNIE PIE

Steps:

• 1. Preheat oven to 350 F. Microwave chocolate and butter in large bowl for 2 minutes on high or until butter is melted. Stir until chocolate is melted. Blend in sugar, eggs, and vanilla. Stir in flour until well blended. Spread into greased 9 inch pie plate.
• 2. Bake 30 minutes or until a tooth pick comes out clean. Cool on wire rack. Scoop out center of brownie, leaving 1/2 inch thick rim around edge and a thin layer on the bottom. Reserve brownie pieces.
• 3. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. (mixture will be thick.) Gently stir in half of whipped topping and all but 1/2 cup of reserved brownie pieces. Spoon mixture into brownie crust; top with remaining whipped topping and brownie pieces.
• 4. Refrigerate for 2 hours.