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Fudge Brownie Pie
This is a brownie pie served with a fluffy whipped cream topping, or use frozen thawed whipped topping to garnish this brownie pie.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 cup chopped pecans
- 3/4 cup graham cracker crumbs
- 5 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, melted
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter, softened
Optional Whipped Cream Garnish
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/4 to 1/2 teaspoon vanilla
Instructions:
In a small bowl, combine chopped pecans, graham cracker crumbs, and 1/3 cup butter. Press crumb-nut mixture into the bottom and up sides of 8-inch pie pan. In a large mixing bowl combine sugar, flour, baking powder, salt, chocolate, eggs, vanilla, and 1/2 cup butter. Beat with electric mixer on medium until well blended. Pour batter into prepared crust. Cover with foil; bake in a preheated 350° oven for 20 minutes.
Remove foil and bake 10 minutes longer, or until a wooden pick or cake tester inserted in center comes out clean.
Serve brownie pie with whipped cream or whipped topping or ice cream.
Optional whipped cream for garnish:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or use as a dessert or shortcake topping.
