Death By Chocolate Brownie Pie
Submitted by ckuri
Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.
YIELD
1 piePREP
15 minCOOK
55 minREADY
180 minThis pie is what happens when a brownie and a pie have a love affair, and Kahlua shows up uninvited.
A brownie mix filling gets supercharged with chocolate chips, chopped pecans, and a splash of coffee liqueur, then baked inside a flaky pie crust until the center is set and the edges are golden.
The whipped cream topping, spiked with more Kahlua and a drizzle of chocolate syrup, seals the deal.
Pile on the chocolate curls and step back. This one speaks for itself.
Kitchen Tips
- Use a springform pan for easy, clean slices; a regular pie dish makes removal tricky with all that brownie filling
- Let the pie cool completely before adding the whipped topping or it will melt on contact
- Beat the brownie filling only 50 strokes by hand to keep it dense and fudgy, not cakey
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Put the pie crust in an 9 or 10 inch springform pan; pressing it on the bottom and up the sides.
Prick generously with a fork.
In a large bowl combine the filling ingredients.
Beat 50 strokes by hand.
Pour into crust-lined pan and bake 50 to 55 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 topping ingredients until stiff peaks form.
Spoon or pipe topping over filling.
Garnish with chocolate curls.
Store in refrigerator.
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