Fudge Brownie Pie
Fudge Brownie Pie: an easy and delicious dessert that is perfect for any occasion. With a chocolate cookie crust and a rich and fudgy filling, this pie is sure to be a hit.
Fudge Brownie Pie: an easy and delicious dessert that is perfect for any occasion. With a chocolate cookie crust and a rich and fudgy filling, this pie is sure to be a hit.
- Carbohydrate 59.94900125 g
- Cholesterol 89.8243875 mg
- Fat 33.221196875 g
- Fiber 2.36737504437566 g
- Protein 12.55861175 g
- Saturated Fat 12.622179425 g
- Serving Size 1 1 Serving (135g)
- Sodium 310.2672875 mg
- Sugar 57.5816262056243 g
- Trans Fat 2.9962015 g
- Calories 578 calories
Step-by-step
- Preheat oven to 325 F.
- Melt chips with butter over low heat.
- Remove from heat and blend in sweetened condensed milk, biscuit mix, eggs, and vanilla.
- (Use electric mixer or blend in biscuit mix very gradually to avoid lumps.)
- Add chopped nuts (if using) and stir to mix evenly.
- Pour into pie crust and bake 35-40 minutes or until filling begins to form cracks in the center.
- Remove from oven very carefully; the filling will still be liquidy and will slosh easily.
- Allow to cool for at least an hour; filling will gradually set and become firm enough to cut pie into slices.
- You can serve this still warm with whipped cream, or refrigerate it until it's really firm, in which case it'll taste like a candy bar.
- It's great either way.
- Refrigerate leftovers (if there are any!).
Melting chocolate over direct high heat causes scorching and seizes the cocoa solids into an unusable mass. Gentle, low heat preserves the emulsion of cocoa butter and milk solids, maintaining the fluid consistency required before incorporating the dairy and eggs. Maintaining a precise oven temperature of 325 degrees Fahrenheit prevents the exterior of the filling from overcooking before the interior proteins coagulate.
Adapting this dessert for restricted diets requires understanding the chemical roles of each component. Biscuits mixes containing wheat flour provide necessary starch structure, but gluten-free certified all-purpose flour blends combined with one-quarter teaspoon of xanthan gum successfully replace the wheat flour for those avoiding gluten. Dairy-free bakers substitute refined coconut oil for butter and use canned sweetened condensed coconut milk alongside dairy-free chocolate chips.
Stirring the biscuit mix gradually prevents dry pockets from forming within the thick batter, while an electric mixer set to low speed guarantees complete incorporation without overworking the batter. Walnuts supply structural contrast to the dense crumb, and toasting them at 350 degrees Fahrenheit for eight minutes activates their natural oils for deeper flavor.
Chilling the baked dessert for four hours alters the crystallization of the milk chocolate fats, yielding a dense, candy-like texture that slices cleanly into portions. Pairing this sweet confection with unsweetened whipped cream or tart fresh raspberries balances the high sugar content inherent in condensed milk bases.
