Brownie Bottom Pudding Pie Recipes

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.

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

Steps:

• Heat oven to 325°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and 1 tsp. vanilla. Add flour and nuts; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Beat whipped topping mix, 1/2 cup milk and remaining vanilla in large bowl with mixer on high speed 6 min. or until topping thickens and forms soft peaks. Add remaining milk and dry pudding mix. Beat on low speed until blended, then beat on high speed 2 min. Spread over dessert. Refrigerate 2 hours.

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.

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.

Steps:

• Heat oven to 325°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
• Add sugar, eggs, 1 Tbsp. coffee and vanilla; mix well. Stir in flour; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Add milk to remaining coffee in medium bowl; stir until dissolved. Add pudding mixes; beat with whisk 2 min. Let stand 2 min. Spread over pie. Refrigerate 3 hours.