Brownie Meringue Pie Recipes

CHOCOLATE BROWNIE MERINGUE PIE WITH PRETZEL CRUST

Steps:

• Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform with detachable bottom with melted butter.
• Pulse the pretzel biscuits in a food processor until texture resembles to fine crumbs. Transfer to a medium size bowl, add sugar, and stir in the melted butter.
• Press mixture onto bottom and up sides of the prepared springform. Chill in the refrigerator until firm, about 30 minutes. Meanwhile, prepare the brownie layer.
• In a large bowl, whisk the melted butter and sugars together. Add the eggs, vanilla, and whisk until evenly combined.
• Sift in the flour and cocoa powder, using a strainer or a sifter. Add a pinch of salt, and stir with a rubber spatula until just combined (do not overmix).
• Pour the batter into the prepared pan and bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set. Remove from the oven and allow to cool at room temperature for at least 1 hour before spreading the meringue on top.
• Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
• When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
• Once you've added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
• Spoon the meringue over the cooled brownie (at room temperature), swirling decoratively, and toast with a kitchen torch* until golden brown in spots, if desired. And voilà! A sumptuous pretzel brownie meringue pie ready to serve!

HOMEMADE BROWNIE PIE

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

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.