Thursday, January 19, 2012

Brownie Pie

Eleven years ago, my husband and I were celebrating our first Anniversary.  We were told about this cute little restaurant in Carpintereia, CA, where we lived at the time, that would be just perfect for our Anniversary supper.  Indeed it was.  We loved Clementines, and went back there a couple of times after that to celebrate special occasions.  My favorite thing about the restaurant was their decadent Brownie Pie and homemade whipped cream!

Years later I thought back to that little restaurant and decided that I was going to try my hand at brownie pie.  After some research, I found a recipe I liked, and gave it a whirl.  I have made it many times since then, and many people have asked for the recipe.  So, here it is, Brownie Pie.

The crust is the same as I used on this post: My Favorite Pie Crust.  I found that it was easier to get the crust in the pan, if I first rolled it up.  You know, like how you buy pie crusts?  Then I could easily unroll it  in the pie plate.

Why didn't I think of this earlier?  It's so much easier than trying to get the crust in my hands and quickly transfer it to the pan!

Then I poked about 5 fork holes in the crust.  I am going to cook the crust alone first so that it doesn't end up getting soggy.

Here are my pie crust beans.  I place these in the crust on top of the paper, so that the crust won't get big air bubbles in it.

By the way, the wax paper is a very important step.  You don't want to cook the beans into the crust.  And they are difficult to pick out of the crust if you forget to place the wax paper down first.  :0)  Believe me, I know.

I cooked the crust at 350 degrees for about 10 min.  Here it is as it came out of the stove.

Then simply take the wax paper and beans, and place the beans back in the jar, ready for the next time you need them.  As the crust is cooking, mix up your favorite brownie recipe.  I use the one from my Betty Crocker cookbook.

After you take out the crust, pour in the brownie mix.  Then cook for 35-40 min. at 350 degrees.
Let the pie cool a few minutes, serve it warm with Ice cream or whipped topping.

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Pint Sized Baker