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Title: Brownie Fudge Pie
Categories: Dessert Pie
Yield: 8 Servings
| 1/2 | pk | Piecrust mix; (10 to 11 oz) |
| FILLING | ||
| 3 | oz | Chocolate, unsweetened; coarsely chopped (3 sqs) |
| 1/4 | c | Butter; softened (1/2 stick) |
| 3 | lg | Eggs |
| 1 1/4 | c | Sugar |
| 2 | ts | Coffee, instant powder |
| 3 | tb | Syrup, light corn |
| 3 | tb | Milk |
| 2 | tb | Peanut butter |
| 1 | ts | Extract, vanilla |
| 1/2 | c | Walnuts; chopped (2 oz) |
Preheat oven to 425 degrees F.
Prepare piecrust mix according to package directions.
On a floured surface, using a floured rolling pin, roll dough into an 11" circle. Fit into a 9" pie pan, pressing to fit the sides. Trim excess dough, leaving a 3/4" overhang. Fold overhang under; flute edges.
Bake crust until just set, 8 to 10 minutes. Remove from oven. Reduce temperature to 350 degrees F.
To prepare filling, in a double boiler set over simmering (not boiling water), melt chocolae and butter, stirring until smooth. Remove from over water. Cool slightly.
Beat eggs at high speed until light and fluffy. At medium speed, beat in sugar, coffee powder, corn syrup, milk, peanut butter, and vanilla. Beat in chocolate mixture. Stir in nuts. Pour into crust.
Bake pie until top puffs up, 50 to 55 minutes. Transfer pan to a wire rack to cool. (Center of pie will sink slightly.)
Great American Home Baking 07-23
Baking Tips: Either creamy or chunky peanut butter can be used to make the brownie filling. For a special treat, serve this pie with a flavored whipped cream and fresh raspberries.
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