Brownie Pie

Whew, busy and crazy week, no?  But I’m finally getting around to the brownie pie I made last Sunday… and later today I’ll get something up about some yummy period biscuits that are great for soup days.

A brownie pie is just that: a brownie in a pie crust.  It’s not exactly a new revelation but I can honestly say that I thought to toss it together before I went looking to see if there were any legit recipes for it.  Turns out there are plenty but they are all pretty much the same, so don’t worry about that.

You can see my squished side there...whoops...

You can see my squished side there…whoops…

My original plan was to make a graham cracker crust but the danger of keeping graham crackers in the house are that they get eaten before you can make a crust but that’s alright.  Another time maybe.  With that out of the equation, I threw together my basic sweet crust and halved it to just make the bottom part of the pie.  Some recipes have you bake the crust before baking the brownie but I baked them together and actually think it turned out better than if I had just baked the crust first.

Once the pie crust was done, I threw together the brownie recipe from the first post I made on this blog.  I want to try another, healthier recipe but when grocery day is the next day you don’t have all those healthy substitutes on hand, but that’s alright.  Brownie pie doesn’t lend itself to healthy eating but it is delicious.

Soft and goodie on the inside and the pie crust just frames it nicely.  No lost crumbs.

Soft and goodie on the inside and the pie crust just frames it nicely. No lost crumbs.

Bake it for the length of the brownie, though about 15 minutes in, put some foil around your pie edges so that they don’t burn…just don’t squish down your lovely crust like I did…equally on both sides so at least they were symmetrical.  Ah well, tastes the same right? In the end you have a lovely pie that’s moist and would do wonderfully with some fruit topping.

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