Fudge Brownie Pie Recipes

FUDGE BROWNIE PIE

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

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.

FUDGE BROWNIE PIE

Steps:

• Beat eggs in small mixing bowl.
• Blend in sugar and melted butter and margrine.
• Combine flour,sugar and salt, add to butter mixture.
• Stir in vanilla and nuts (if wanted).
• Pour into lightly greased 8-inch pie pan.
• Bake at 350 for 25 to 30 minutes or until almost set (pie wil not test done).
• let cool and then cut into wedges.

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.

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.