Brownie Meringue Pie Recipes
BASIC BROWN SUGAR MERINGUE
This basic brown sugar meringue is made with brown sugar, egg whites, and vanilla. It's the perfect topping for your caramel or butterscotch pie.
Provided by Diana Rattray
Categories Dessert Pie Ingredient
Time 28m
Yield 8
Number Of Ingredients 5
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
IMPOSSIBLE BROWNIE PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts.
- Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 38.8 g, Cholesterol 108.3 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 174.2 mg, Sugar 33.2 g
HOMEMADE BROWNIE PIE
This pie never lasts long at our house-it's a different, fun way to serve brownies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.
Nutrition Facts :
BROWN SUGAR MERINGUE PIE
Make and share this Brown Sugar Meringue Pie recipe from Food.com.
Provided by TeksGlutes
Categories Pie
Time 1h25m
Yield 1 Pie
Number Of Ingredients 11
Steps:
- In pie shell, stir in with your fingers the 4 egg yolks.
- Pour the evaporated milk over the yolks.
- Stir in, with your fingers, the vanilla. In a seperate bowl, mix the brown sugar with the flour and salt, and sprinkle it into the yolk/milk mixture. Do not stir!
- Bake at 350 for 1 hour or until the custard is done (sometimes takes longer than 1 hour). When almost done, beat the reserved egg whites with vanilla and cream of tartar until soft peaks form. Gradually add the sugar and beat until glossy and all sugar is dissolved.
- Spread meringue over hot pie, sealing to the edges and bake at 350 for 12-15 minutes or until meringue is golden.
Nutrition Facts : Calories 2828.6, Fat 102.1, SaturatedFat 36.4, Cholesterol 853.9, Sodium 2403.2, Carbohydrate 421.9, Fiber 7, Sugar 289.6, Protein 59.8
BROWNED BUTTER BUTTERSCOTCH MERINGUE PIE
This recipe is from Woman's Day. There are other butterscotch meringue pies on Food.com, but this one uses browned butter, which I found to be intriguing. While a meringue pie is kind of labor intensive, nothing looks more impressive or tastes quite like it!
Provided by Chris Reynolds
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- Make crust: Combine cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. Add the melted butter and mix to moisten dry ingredients. Press onto bottom and up sides of a 9" pie pan Bake until the edges of the crust are beginning to brown, 8-10 minute.
- Make filling: Melt the butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown, 2-3 minutes more. Remove from heat.
- In the top half of a double boiler, combine the brown sugar, flour, cornstarch, and 1/2 tsp salt. Stir in the browned butter, milk, and egg yolks until fully incorporated. Cook mixture over simmering water, whisking until the mixture thickens and coats the back of a sppon, about 8 minutes. Pour the pudding mixture into the prepared crust. Lay a piece of plastic wrap over the top of the pie to prevent a skin from forming. Refrigerate while you make the meringue.
- Make the meringue: With an electric mixer, beat the egg whites and cream of tartar until frothy. Add the salt and beat until soft peaks form. Add the sugar, 1 tbsp at a time, beating until incorporated. Continue to beat until glossy peaks form, about 4 minutes. Beat in the vanilla.
- Remove the plastic from the pudding. Spoon some of the meringue onto the edge of the pudding, spreading it right up to and touching the crust to create a seal. Spoon the rest of the meringue into the center, and using the back of a spoon, spread to cover the entire top.
- Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving.
Nutrition Facts : Calories 350.1, Fat 21, SaturatedFat 12.2, Cholesterol 112.8, Sodium 411, Carbohydrate 36, Fiber 0.4, Sugar 23.5, Protein 5.5
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Servings 1Estimated Reading Time 3 mins
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- Make the brownie base first. Preheat the oven to 350 degrees F, and grease a 9 inch pie plate. In a microwave safe bowl, heat the chocolate at 50% power for 2-3 minutes, stirring every 30 seconds until it’s completely melted. Set aside to cool slightly. In a large bowl, whisk together the sugar, flour, cocoa powder, salt and baking powder. In a small bowl, whisk together the eggs, oil and vanilla. Add this to the dry ingredients and stir until just combined. Add the melted chocolate and stir to combine. Pour the brownie batter into the prepared pie plate and spread it out evenly. Bake for 25-30 minutes until it is just set. Do not overbake, or the brownie layer will be dry, as it needs to bake again later for 6 minutes to cook the meringue. Let it cool completely in the pie plate on a wire rack.
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