![]() 2.Īs the dough is chilling, position a rack in the middle of the oven and preheat to 400 F. (If the dough is sticking to your fingers, lightly dust your hands in flour.) Prick the bottom and sides of the dough with a fork several times and place in the freezer for 20 minutes. Roll the excess crust underneath itself, then crimp the edge into a decorative pattern using your fingers. Press the dough into the bottom and sides of the pie plate, then trim the excess dough that is hanging off the lip of the pie plate, leaving about a 1-inch overhang. Roll the dough out into a rough circle shape that’s about 1/3-inch thick, then carefully transfer it into a standard 9-inch metal, ceramic or glass pie plate. Knead them into one ball and form into a rough disk shape. Place both sheets of pie dough onto a lightly floured work surface. Special Equipment Needed: Rolling pin and pie weights (or alternatively, dried beans) Technique Tip: When rolling and shaping the pie crust, don’t overwork the dough. You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). The contrast of the warm brownie pie and cold ice cream will be reminiscent of a restaurant-style brownie. Bake the pie until the top is shiny and cracked, then let it cool slightly before serving so the center has time to set.įor an especially decadent dessert, I recommend serving this pie at either room temperature or warmed in the microwave for 20 seconds with a scoop of vanilla ice cream on top. You’ll just mix your favorite boxed brownie mix with water, oil and eggs and pour it directly into the blind baked pie shell. (This extra baking step ensures the pie crust is as flaky as possible and prevents a soggy bottom.) While you can certainly make your own homemade brownie batter, this recipe relies on boxed brownie mix to cut back on the prep time and shorten the ingredient list. To make it, you’ll par bake store-bought pie crust in a pie dish until it’s just starting to brown, then fill it with brownie batter. The pie is nostalgic, decadent and practically impossible to dislike. Together, the two create a decadent dessert that feels fancy enough to serve anytime, anywhere. The magic of this recipe comes down to the mingling of two shortcut ingredients: Pre-made pie crust and boxed brownie mix. It’s everything you love about homemade brownies repackaged into a rustic pie. Imagine the soft, fudgy center of a freshly baked brownie coupled with the crispy, buttery tenderness of pie crust. ![]() This recipe is the perfect example of a dessert that’s far greater than the sum of its parts. ![]()
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