Mile High Fudge Brownie Pie Recipes

Steps:

• 1. Mix brownie mix according to directions on the box. Spread 1/2 cup of the mix into one thawed pie crust (you can always make brownies with the rest).
• 2. Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set.
• 3. While cooling, mix the cream cheese (mixes best if cheese softened to room temp) with the powdered sugar. Mix until creamy.
• 4. Then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended.
• 5. Spread the mixture into the crust when it is completely cooled. Spread the remaining whipped topping over the filling and if you wish you can top it with miniature peanut butter cups.
• 6. Refrigerate for at least an hour and enjoy.

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

Steps:

• 1. Preheat oven to 350 F. Microwave chocolate and butter in large bowl for 2 minutes on high or until butter is melted. Stir until chocolate is melted. Blend in sugar, eggs, and vanilla. Stir in flour until well blended. Spread into greased 9 inch pie plate.
• 2. Bake 30 minutes or until a tooth pick comes out clean. Cool on wire rack. Scoop out center of brownie, leaving 1/2 inch thick rim around edge and a thin layer on the bottom. Reserve brownie pieces.
• 3. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. (mixture will be thick.) Gently stir in half of whipped topping and all but 1/2 cup of reserved brownie pieces. Spoon mixture into brownie crust; top with remaining whipped topping and brownie pieces.
• 4. Refrigerate for 2 hours.

Steps:

• In a saucepan over low heat, melt butter and chocolate.
• Remove from heat.
• Blend in sugar and vanilla.
• Beat in eggs.
• Combine flour, baking powder, and salt; add to chocolate mix.
• Stir in nuts if desired.
• Pour into greased 13x9 baking pan.
• Bake 350 for 25-30 minutes or until top springs back when lightly touched.
• Do not over bake.
• Make the topping while the brownies are baking.
• In a heavy saucepan combine sugar, milk and butter; bring to a boil over medium heat.
• Reduce heat; simmer 5 minutes, stirring constantly.
• Remove from heat and stir in semi-sweet and milk chips, marshmallow cream and vanilla.
• Beat until smooth.
• Spread over warm brownies.
• Freeze until firm.
• Cut with a knife that has been run under hot water.
• Store in refigerator.