Mint Chocolate Brownie Pie
Yield
servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounce |
pie shell (9 inch)
all-ready |
|
| 1 | teaspoon |
all-purpose flour
|
|
| filling | |||
| 1 | cup |
chocolate chips
mint |
*
|
| 15 | ounce |
brownie mix
deluxe fudge |
|
| ⅓ | cup |
water
|
|
| 1 | each |
eggs
|
|
| 1 | ounce |
semi-sweet chocolate
melted, null, null |
|
| 1 | pint |
vanilla ice cream
softened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
all-ready |
|
| 5 | ml |
all-purpose flour
|
|
| filling | |||
| 237 | ml |
chocolate chips
mint |
*
|
| 433.5 | ml/g |
brownie mix
deluxe fudge |
|
| 79 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 28.9 | ml/g |
semi-sweet chocolate
melted, null, null |
|
| 473 | ml |
vanilla ice cream
softened |
*
|
Directions
Prepare pie crust accoring to package directions for filled one-crust pie using 9 inch pie pan.
(Refrigerate remaining crust for later use.)
Heat oven to 375℉ (190℃).
Sprinkle mint chips over bottom of pie crust lined pan.
In medium bowl combine brownie mix, water, egg and melted chocolate; beat 50 strokes with spoon.
Spread over chips.
Bake at 375℉ (190℃). for 35 to 42 minutes or until crust is golden brown.
Serve warm with ice cream.
Makes 8 servings.
