I am always on the lookout for a great dessert. The ones which people consume in a matter of seconds. The one that you NEVER bring home leftovers of. The one that people fight over for the last piece. Here is that dessert--found courtesy of the Cool Whip label on some random container...
Prep: 25 min
Total Time: 2 hr 55 min.
Servings: 9” pie
Oven Temp: 350 degrees F.
Ingredients:
Brownie:
4 squares semi sweet chocolate (1 oz each--4 oz total)
½ c. (1 stick) butter
¾ c. sugar
2 eggs
1 tsp vanilla
½ c. flour
Filling/Topping:
2 c. cold milk
2 pkg (4 serving size each) Chocolate INSTANT Pudding
1 tub (8 oz) Whipped Topping, thawed and divided
Chocolate syrup (optional)
Directions:
Preheat oven to 350 degrees F.
1. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
2. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into GREASED 9” pie plate (shallow ones).
(I tried it once in my 9" deep dish pie plate--it just doesn't look as impressive! LOL!)
3. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
(If I'm in a hurry, I don't always wait long enough for it to cool completely...but if you are careful, you can still scoop it out warm...just go slow)
4. Scoop out center of brownie with spoon, leaving ½” rim around edge and a thin layer of brownie on the bottom. Reserve removed brownie pieces for later use.
(Ha! Who are we kidding? We KNOW we will eat those...but try to save a FEW...)
5. Pour milk into large bowl and add pudding mixes. Beat with wire whisk or mixer (on low/med) for 2 minutes or until well blended. The mixture will be thick. Gently stir in half of the whipped topping and all but ½ c. of the reserved brownie pieces.
(And lick the spoon!!! Yum-O! Whipped cream and brownies...sigh. Heaven!)
6. Spoon into brownie crust; top with remaining whipped topping and remaining brownie pieces. Drizzle chocolate syrup over the top to make a design as desired. Refrigerate 2 hrs or until set.
There is one thing I HAVE to say...make sure you use INSTANT pudding! Trust me. I accidentally grabbed without looking and I got a mile WIDE pie instead...not cool.
Want to print it for your collection?
Mile High Fudge Brownie Pie Printable Recipe
One last little note...for those of you looking for a great recipe for Unleavened Bread...in case you didn't notice...this one IS UNLEAVENED!! Didn't I tell you it was a great recipe??!!
This is my #1 requested dessert for any occasion.My husband tells me that I would make it for him weekly "if you really loved me." I tell him that it's BECAUSE I love him that I don't make it weekly...
(giggle)
So if you decide to attempt this luscious pie...come back and tell me about the reactions you got! I love to hear about my favorite recipes in YOUR kitchen!
Mile High Fudge Brownie Pie
(courtesy of Cool Whip.com)Prep: 25 min
Total Time: 2 hr 55 min.
Servings: 9” pie
Oven Temp: 350 degrees F.
Ingredients:
Brownie:
4 squares semi sweet chocolate (1 oz each--4 oz total)
½ c. (1 stick) butter
¾ c. sugar
2 eggs
1 tsp vanilla
½ c. flour
Filling/Topping:
2 c. cold milk
2 pkg (4 serving size each) Chocolate INSTANT Pudding
1 tub (8 oz) Whipped Topping, thawed and divided
Chocolate syrup (optional)
Directions:
Preheat oven to 350 degrees F.
1. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
2. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into GREASED 9” pie plate (shallow ones).
(I tried it once in my 9" deep dish pie plate--it just doesn't look as impressive! LOL!)
3. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
(If I'm in a hurry, I don't always wait long enough for it to cool completely...but if you are careful, you can still scoop it out warm...just go slow)
4. Scoop out center of brownie with spoon, leaving ½” rim around edge and a thin layer of brownie on the bottom. Reserve removed brownie pieces for later use.
(Ha! Who are we kidding? We KNOW we will eat those...but try to save a FEW...)
5. Pour milk into large bowl and add pudding mixes. Beat with wire whisk or mixer (on low/med) for 2 minutes or until well blended. The mixture will be thick. Gently stir in half of the whipped topping and all but ½ c. of the reserved brownie pieces.
(And lick the spoon!!! Yum-O! Whipped cream and brownies...sigh. Heaven!)
6. Spoon into brownie crust; top with remaining whipped topping and remaining brownie pieces. Drizzle chocolate syrup over the top to make a design as desired. Refrigerate 2 hrs or until set.
***
The drizzle of chocolate syrup really adds a pop to the visual presentation! The original recipe doesn't have it, but I am all about visual presentation, so I do it every time! I have added small grated chocolate pieces to it too. You can't go wrong!There is one thing I HAVE to say...make sure you use INSTANT pudding! Trust me. I accidentally grabbed without looking and I got a mile WIDE pie instead...not cool.
Want to print it for your collection?
Mile High Fudge Brownie Pie Printable Recipe
One last little note...for those of you looking for a great recipe for Unleavened Bread...in case you didn't notice...this one IS UNLEAVENED!! Didn't I tell you it was a great recipe??!!
This is my #1 requested dessert for any occasion.My husband tells me that I would make it for him weekly "if you really loved me." I tell him that it's BECAUSE I love him that I don't make it weekly...
(giggle)
 |
| With chocolate syrup drizzle and chocolate shavings |
 |
| The deep dish version--with caramel syrup drizzled |
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