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Brownie Pie - Cooking with Tami
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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.
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Prep Time 40 minutes
Cook Time 30 minutes
Servings: 12 -14 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 ¾ cup graham cracker crumbs (12 whole graham crackers)
  • 2 Tablespoons light brown sugar firmly packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 6 Tablespoons unsalted butter melted
Brownie Pie Filling
  • 5 Tablespoons unsalted butter cut into pieces
  • 3 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • powdered sugar
  • vanilla ice cream

Method
 

Graham Cracker Crust
  1. Lightly butter a 9" or deep dish pie pan.       
  2. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl.
  3. Mix briefly with your fingers.
  4. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs. 
  5. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side.
  6. Refrigerate for 5 to 10 minutes before filling.
Brownie Pie Filling
  1. Preheat oven to 325°.                   
  2. Put the butter, with the chocolate on top of it, in the top of a double boiler set over simmering water.
  3. When both are melted, set the chocolate aside to cool, whisking while the mixture is still warm.
  4. Reserve 2 Tablespoons of the granulated sugar and set aside.
  5. 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.
  6. Blend in the vanilla and chocolate mixture until evenly combined.
  7. Combine the remaining 2 Tablespoons of sugar in the food processor and pulse.
  8. Stir into the chocolate mixture.
  9. Sift together the flour, baking powder, and salt and stir into the chocolate mixture until evenly blended.
  10. Put the filling into a chilled graham cracker crust.
  11. Dust the top lightly with powdered sugar.
  12. Place the pie on the center oven rack and bake at 325° for exactly 30 minutes.
  13. 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