Time 1h20m Number Of Ingredients 20 Steps:
Make the pudding first, since it will need to chill for up to three hours. Chop the bittersweet chocolate into fine flakes with a serrated knife. In a large, heat-proof bowl, whisk together the cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it’s smooth. Whisk in the egg yolks. In a 3-quart or larger saucepan, add the milk. Stir in the brown sugar and warm it over medium heat. Bring the pot to a simmer. You will see tiny bubbles covering the surface of the liquid. When it has reached a simmer, pour most of the hot liquid into your bowl with the cocoa and corn starch mixture. Whisk until it is blended well. This will temper the eggs, so they don’t scramble. Pour everything from your bowl back into the pot and increase the heat to medium high. Whisk constantly as you bring the pot to a full boil. The pudding will be thicker. Cook the boiling pudding for two minutes, whisking constantly and vigorously, making sure to reach the corners of your pot. Remove the pudding from the heat and stir in the vanilla. Add the chopped chocolate and whisk the pudding well until the chocolate is blended. To chill the hot pudding more quickly, spread it evenly onto a sheet pan with sides. Cover the entire surface of the pudding with wax paper, pressing it onto the pudding to prevent skin from forming. Let the pudding cool off for a bit in the pan before refrigerating it for three hours. (You can check it after 1 1/2 hours to see if it’s ready.) While the pudding is chilling, make the brownie crust. Preheat your oven to 350 degrees F. Grease a 9-inch or 10-inch pie dish with cooking spray or butter. (The 9-inch pie dish will give you a taller pie, which looks nicer.) In a glass bowl or other microwaveable bowl, add the 4 ounces of semi-sweet chocolate and the butter. Heat this, covered, in the microwave for 1 minute and 50 seconds, or until the butter is melted. Stir to combine. Whisk in the sugar and salt. Then whisk in the eggs and vanilla. Finally, whisk in the flour. Transfer the brownie batter to your pie dish and bake it for 20 minutes, or until a cake tester or toothpick inserted in the center of the brownie comes out with fudgy crumbs. Don’t over bake it. Let the brownie crust cool on a wire rack. To make the whipped cream, beat the whipping cream and confectioners sugar with a mixer in a clean, medium stainless steel or glass bowl, until the cream is about half way to being stiff. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate the whipped cream until the pudding is chilled enough to assemble the pie. To assemble the pie, make sure the brownie crust is at room temperature. Add the chilled pudding on top of the brownie crust. Top the pudding with the whipped cream. To make chocolate curls or flakes for the garnish, use a vegetable peeler to peel along a straight edge of your chocolate square. Make as many curls/flakes as you wish and scatter them on top of the pie. Refrigerate the pie for at least an hour before serving, to allow it to set. Then store the pie in the refrigerator for up to three days, covered with a domed bowl or domed foil so that it doesn’t touch the whipped cream topping. I don’t recommend freezing this pie.
Time 45m Yield Makes 10 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate. Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.
Time 50m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350 (325 for glass pie plate). Grease bottom and sides of 9 inch pie plate. Microwave chocolate and butter in a large microwave bowl for about 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25 to 30 minutes. Cool. Pour milk into a large bowl. Add pudding mixes. Beat well with wire whisk. Let stand 2 minutes. Spread over brownie pie. Top with Cool Whip or whipped cream. Garnish with grated Bakers chocolate. Refrigerate until ready to serve.
Time 4h20m Yield 8 to 10 servings Number Of Ingredients 17 Steps:
For the brownie: Preheat the oven to 350 degrees F. Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess. Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate. Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour. For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours. For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.
Time 1h10m Yield 8 servings Number Of Ingredients 8 Steps:
Heat oven to 325°F. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Use back of large spoon to make slight depression in center of brownie. Cool completely. Beat pudding mixes and milk with whisk 2 min. Let stand 2 min. Spread over brownie.
Time 45m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts. Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving.
Time 4h Yield 6 serving(s) Number Of Ingredients 7 Steps:
Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.
Time 40m Yield 10 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.
