Death By Chocolate Brownie Pie Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
CRUST:
1 each: 9" refrigerated pie crusts,
1/4 tsp: Flour,
FILLING:
21 1/2 ounce: Pkg fudge brownie mix,
6 ounce: Semi-sweet chocolate chips,
1 cup: Pecans, chopped
1/2 cup: Water,
1/2 cup: Oil,
1 tsp: Coffee-flavored liqueur, opt.
1 each: Egg,
TOPPING:
1 1/2 cup: Whipping cream,
1 T: Powdered sugar,
1 T: Chocolate flavored syrup,
1 tsp: Coffee flavored liqueur, opt.
Choc.curls or leaves, opt.
Directions:
Heat oven to 375 F. Prepare pie crust according to package directions for
filled one-crust pie using 10- or 9-inch springform pan. (Refrigerate
remaining crust for later use.) Place prepared crust in pan; lightly press
in bottom and up against sides of pan. Generously prick crust with fork.
In large bowl, combine all filling ingredients. Beat 50 strokes by hand.
Pour into crust-lined pan. Bake at 375 F for 55 to 60 minutes or until
center is set and edges of crust are golden brown. Cool 1 hour. Remove
sides of pan. Cool completely.
In large bowl, beat whipping cream, powdered sugar, chocolate-flavored
syrup and 1 teaspoon liqueur until stiff peaks form. Spoon or pipe topping
over filling. Garnish with chocolate curls or chocolate leaves. Store in
refrigerator. This makes 12 to 16 servings.
NOTE: To make chocolate leaves, melt unsweetened, semi-sweet or sweet
cooking chocolate or vanilla-flavored candy coating. Brush melted
chocolate evenly on underside of washed and dried non-toxic leaves (ivy,
mint, lemon, or rose leaves). Wipe off any chocolate that may have dripped
onto front side of leaf. Refrigerate leaves about 10 minutes or until
chocolate is set. Brush second layer of chocolate over first layer.
Refrigerate until chocolate is set. Carefully peel leaf away from
chocolate; discard leaf. Store in refrigerator or freezer until ready to
use.
From: Steve Herrick
Source: Best Recipes Mar/Apr 1991
Source from luhu.jp
filled one-crust pie using 10- or 9-inch springform pan. (Refrigerate
remaining crust for later use.) Place prepared crust in pan; lightly press
in bottom and up against sides of pan. Generously prick crust with fork.
In large bowl, combine all filling ingredients. Beat 50 strokes by hand.
Pour into crust-lined pan. Bake at 375 F for 55 to 60 minutes or until
center is set and edges of crust are golden brown. Cool 1 hour. Remove
sides of pan. Cool completely.
In large bowl, beat whipping cream, powdered sugar, chocolate-flavored
syrup and 1 teaspoon liqueur until stiff peaks form. Spoon or pipe topping
over filling. Garnish with chocolate curls or chocolate leaves. Store in
refrigerator. This makes 12 to 16 servings.
NOTE: To make chocolate leaves, melt unsweetened, semi-sweet or sweet
cooking chocolate or vanilla-flavored candy coating. Brush melted
chocolate evenly on underside of washed and dried non-toxic leaves (ivy,
mint, lemon, or rose leaves). Wipe off any chocolate that may have dripped
onto front side of leaf. Refrigerate leaves about 10 minutes or until
chocolate is set. Brush second layer of chocolate over first layer.
Refrigerate until chocolate is set. Carefully peel leaf away from
chocolate; discard leaf. Store in refrigerator or freezer until ready to
use.
From: Steve Herrick
Source: Best Recipes Mar/Apr 1991
Source from luhu.jp