Chocolate Brownie Pie
|Pastry/1/2 of 10- to 11-ounce package piecrust mix||1 , for 9-inch 1-crust pie|
|Unsweetened chocolate square||2|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Corn syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Walnuts||4 Ounce, chopped (1 Can)|
|Vanilla ice cream||1 Pint|
1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate and make high stand-up edge.
2. Preheat oven to 350°F. In heavy 2-quart saucepan over low heat, melt butter or margarine and chocolate, stirring occasionally. Remove saucepan from heat. With wire whisk, beat in sugar, milk, flour, corn syrup, vanilla, salt, and eggs until blended. Stir in walnuts.
3. Pour chocolate mixture into piecrust. Bake pie 30 minutes or until filling is set and puffed. Cool pie slightly on wire rack; serve warm. Or cool completely to serve later. If you like, serve pie with ice cream.