Publisher Photo
Publisher Photo
"'Chocoholics'" will love this extra-rich pie," assures June Formanek of Belle Plaine, Iowa.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 3 eggs
  • 3/4 cup corn syrup
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup chopped pecans
  • Vanilla ice cream or whipped cream, optional

Directions

In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat the eggs, corn syrup and sugar until smooth; stir in vanilla and chocolate mixture.
Pour into pastry shell. Sprinkle with nuts. Bake at 350° for 45-50 minutes or until top begins to crack and crust is golden brown. Cool. Serve with ice cream or whipped cream if desired. Store in the refrigerator. Yield: 8 servings.
Editor's Note
  • The filling for this pie doesn't require flour. If you'd like to make it gluten-free simply bake it without the pastry shell
  • Originally published as Brownie Pie in Taste of Home August/September 1996, p12

    Nutritional Facts

    1 slice: 404 calories, 22g fat (9g saturated fat), 100mg cholesterol, 219mg sodium, 51g carbohydrate (29g sugars, 1g fiber), 4g protein.

    • 2 ounces unsweetened chocolate
    • 2 tablespoons butter
    • 3 eggs
    • 3/4 cup corn syrup
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 1 unbaked pastry shell (9 inches)
    • 1/2 cup chopped pecans
    • Vanilla ice cream or whipped cream, optional
    1. In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat the eggs, corn syrup and sugar until smooth; stir in vanilla and chocolate mixture.
    2. Pour into pastry shell. Sprinkle with nuts. Bake at 350° for 45-50 minutes or until top begins to crack and crust is golden brown. Cool. Serve with ice cream or whipped cream if desired. Store in the refrigerator. Yield: 8 servings.
    Editor's Note
  • The filling for this pie doesn't require flour. If you'd like to make it gluten-free simply bake it without the pastry shell
  • Originally published as Brownie Pie in Taste of Home August/September 1996, p12

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    Reviews forBrownie Pie

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    MY REVIEW
    sherrylemke User ID: 6280298 217457
    Reviewed Jan. 10, 2015 Edited Mar. 16, 2017

    "Sounds amazing ."

    MY REVIEW
    [email protected] User ID: 2350474 7189
    Reviewed Oct. 24, 2009

    "I made this pie for a friend's birthday and she loved it. We are both chocoholics and we know how to appreciate a good chocolate dessert."

    MY REVIEW
    3409gaines User ID: 2493608 10626
    Reviewed Aug. 17, 2009

    "great recipe."

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