Brownie Pie
This recipe turns out great every time! Put it in the fridge if you like a firmer brownie. Serve it after it has cooled for a gooey brownie slice.
Ingredients
Method
Graham Cracker Crust
- Lightly butter a 9" or deep dish pie pan.
- Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl.
- Mix briefly with your fingers.
- Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
- Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side.
- Refrigerate for 5 to 10 minutes before filling.
Brownie Pie Filling
- Preheat oven to 325°.
- Put the butter, with the chocolate on top of it, in the top of a double boiler set over simmering water.
- When both are melted, set the chocolate aside to cool, whisking while the mixture is still warm.
- Reserve 2 Tablespoons of the granulated sugar and set aside.
- In a large bowl, beat the rest of the sugar, the eggs, and egg yolks with an electric mixer on medium-high speed until light and airy, about 4 minutes.
- Blend in the vanilla and chocolate mixture until evenly combined.
- Combine the remaining 2 Tablespoons of sugar in the food processor and pulse.
- Stir into the chocolate mixture.
- Sift together the flour, baking powder, and salt and stir into the chocolate mixture until evenly blended.
- Put the filling into a chilled graham cracker crust.
- Dust the top lightly with powdered sugar.
- Place the pie on the center oven rack and bake at 325° for exactly 30 minutes.
- Remove from oven and let cool on a wire rack. Slice and serve with vanilla ice cream.
Notes
Recipe from Pie Cookbook by Ken Haedrich