Chewin'

the News

December 2004

Brownie Pie

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Makes: 8"x9" pie	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Ingredients:
Butter or margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Semi-sweet chocolate chip morsels	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Eggs	2	4	6	8	10	12
Milk	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Vanilla	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Nuts, chopped	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Unbaked pie crust, purchased or homemade	1	2	3	4	5	6

Assembly and Cooking Directions:
Put butter and chocolate morsels in a glass measuring cup or microwave-safe dish. Microwave for 30 seconds at a time on 50% power, until melted together. In a large bowl, mix together the flour and sugar. Add the eggs, milk and vanilla. Mix well. Stir in the melted butter/chocolate mixture. Add the nuts and mix well. Put the pie crust in the pie plate and flute the edges. Pour the batter into the pie shell. Bake at 350 degrees for 1 hour.

Freezing Directions:
Let pie cool completely. To freeze the pie whole, cover with plastic wrap and then foil. Seal, label and freeze. To freeze individual slices, slice cooled pie and wrap pieces in plastic wrap and then foil. Seal, label and freeze.

Serving Directions:
To serve the whole pie, let it thaw in the refrigerator for 24 hours. Slice, and warm each piece in the microwave, if desired. To serve individual pieces, remove the number needed. Heat each piece in the microwave until thawed and warm. Serve warm slices with vanilla ice cream and a drizzle of chocolate syrup.

Tammy's Comments:
This is a rich fudgey dessert. Your family and friends will think they’re at a restaurant when you serve this with ice cream and chocolate syrup! This recipe makes a very thick batter. I tried freezing the batter in a container and baking the pie after it thawed. The batter was so thick when chilled, I couldn’t get it out of the container! Baking before freezing is definitely better!

Nutritional Info: Brownie Pie
Per Serving: 581 Calories; 30g Fat (44.6% calories from fat); 9g Protein; 74g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 300mg Sodium. Exchanges: 2-1/2 Grain (Starch); 1/2 Lean Meat; 5-1/2 Fat; 2-1/2 Other Carbohydrates.
Servings: 8
 

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