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For crust
  All purpose flour 3⁄4 Cup (12 tbs)
  Unsalted butter 3⁄4 Cup (12 tbs), cut up (1 1/2 Sticks)
  Firmly packed dark brown sugar 3 Tablespoon
  Unsweetened chocolate 1 Ounce, grated (1 Square)
  Evaporated milk 4 1⁄2 Teaspoon
  Vanilla extract 3⁄4 Teaspoon
For filling
  Unsweetened chocolate 3 Ounce (3 Squares)
  Semi sweet chocolate 2 Ounce (2 Squares, 1 Ounce Each)
  Unsalted butter 3⁄4 Cup (12 tbs), softened (1 1/2 Sticks)
  Sugar 18 Tablespoon (1 Cup Plus 2 Tablespoons)
  Vanilla extract 1 1⁄2 Teaspoon
  Eggs 2 Large, lightly beaten
  All purpose flour 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Chopped pecans/Walnuts 1⁄2 Cup (8 tbs)
For berry salsa topping
  Sliced strawberries 1 Cup (16 tbs)
  Raspberries 1 Cup (16 tbs)
  Blueberries/Blackberries 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Grand marnier/Orange liqueur 2 Tablespoon
For topping
  Firmly packed dark brown sugar 1 Cup (16 tbs)
  Heavy cream 3 Tablespoon
  Unsalted butter 2 Tablespoon
  Instant coffee 1 Teaspoon
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Vanilla ice cream 2 Cup (32 tbs)

Preheat the oven to 350°F.
For the crust.
Place the flour, butter, sugar, and chocolate into a food processor.
Cover and process with on-off pulses until the mixture resembles coarse meal.
Add the milk and vanilla and process again in on-off pulses until combined.
Press the mixture into the bottom of a 9-inch pie plate and set aside.
For the filling.
In a double boiler or heavy saucepan, melt the chocolate with the butter, stirring constantly.
Remove from the heat and stir in the sugar and vanilla.
Stir a small amount of the chocolate mixture into the beaten eggs, then return the egg mixture to the saucepan and stir until blended.
Stir in the flour and nuts until well combined.
Pour over the prepared crust and bake just until set, about 30 to 35 minutes.
Cool in the pan on a wire rack.
For the berry salsa.
In a small bowl, stir together the berries with the sugar and liqueur.
Cover and let stand for up to 2 hours before serving, or chill to serve later.
For the topping.
In a small saucepan over medium heat, combine the brown sugar, cream, and butter, stirring constantly, until mixture comes to a boil.
Remove from the heat and stir in the coffee and powdered sugar, whisking until smooth.
When the pie is completely cool, spread the topping over the top of the pie.
Let stand until set before serving, about 10 to 15 minutes, or cover and serve later.
Serve cut into wedges with the berry salsa and vanilla ice cream spooned over.

Recipe Summary

Preparation Time: 
5 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8660 Calories from Fat 4366

% Daily Value*

Total Fat 501 g770.3%

Saturated Fat 286.6 g1432.8%

Trans Fat 0 g

Cholesterol 1492.5 mg497.5%

Sodium 649 mg27%

Total Carbohydrates 1032 g343.9%

Dietary Fiber 53.7 g214.6%

Sugars 767.8 g

Protein 85 g169.6%

Vitamin A 251.4% Vitamin C 97%

Calcium 110.1% Iron 208.1%

*Based on a 2000 Calorie diet

Chocolate Brownie Pie Recipe