Red Eye Brownie Pudding Pie

Red Eye Brownie Pudding Pie

Dish Size:
9" Pie Dish
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June 24, 2013
Tara’s Tidbits®

This pie is so versatile! Serve it one of three ways: 1) warm out of the oven with vanilla ice cream on the side, 2) decorated simply with just a dusting of powdered sugar, or 3) topped with whipped cream and homemade chocolate curls! (Of course, if you’re short on time for decorating, Cool Whip and chocolate sprinkles will do the trick!) To make chocolate curls: place 3 ounces of semi-sweet baking chocolate (or chocolate chips), along with 1 tablespoon of vegetable shortening, in a microwave-safe bowl. Microwave for 30-45 seconds and stir to combine thoroughly. Turn a metal cookie sheet upside down, and pour the melted chocolate on it, spreading in a very thin layer. Place cookie sheet in freezer for a few minutes. Remove, and with a sharp-edged metal spatula, scrape the chocolate from the pan, pushing the spatula along the pan to make curls. (If chocolate breaks rather than curls, it may be too cold or hard. Give it a minute and try again.) If chocolate gets too soft, place pan back in freezer for a minute before continuing. If not using curls right away, place them in a dish or zip-top bag and store in the freezer.

This one will definitely cure your chocolate craving, and I've added a secret ingredient that makes this pudding pie unique and moist - instant espresso powder! Yum. - Tara

 

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1/2 teaspoonsalt
  • 4 ounces unsweetened chocolate
  • 1 tablespoon instant espresso powder
  • 2 sticks unsalted butter (8 ounces)
  • 4 large eggs, lightly beaten
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup chopped walnuts
  • Powdered sugar for garnish, optional
  • Whipped cream or Cool Whip for garnish, optional
  • Chocolate curls or shavings for garnish, optional (see how-to below, in Tara's Tidbits™)

Directions

  1. Preheat oven to 350 degrees, and spray an 9-inch temp-tations® pie dish with non-stick cooking spray. In a medium bowl, whisk the flour and salt together; set aside.
  2. Fill a medium pot with about 1-inch of water and bring to a gentle simmer on the stove. In a separate medium bowl placed over the pot of simmering water, melt the chocolate, espresso powder and butter together, stirring to combine.
  3. Meanwhile, in a separate large bowl, whisk the lightly beaten eggs with both sugars and the vanilla extract. Then whisk the melted chocolate mixture into the egg mixture.
  4. Using a rubber spatula, gently fold the flour mixture and walnuts into the chocolate mixture. Do not overmix.
  5. Pour batter into the prepared dish. Bake until a toothpick inserted near the edge of the pie (not the middle, which should remain a bit pudding-like) comes out with moist crumbs, about 50-60 minutes. Cool for 20 minutes.
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