Chocolate Brownie Meringue Pie With Pretzel Crust Recipes

TRIPLE-LAYER PRETZEL BROWNIES

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.

EASY CHOCOLATE PIE RECIPE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees.
• Crush pretzels until fine in a food processor.
• Melt butter and fold pretzels in.
• Stir in brown sugar.
• Press into pie dish with a spoon, pushing the base of the crust to create a slight wall.
• Bake 10 minutes.
• Meanwhile, bring cream to a boil.
• Pour chocolate wafers into a bowl and cover with heavy cream. Whisk until smooth.
• Pour chocolate mixture into pie crust and refrigerate 4 hours or overnight.

BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• Line your pie tin with your pie crust.
• Whisk together melted butter, sugar, eggs and vanilla extract.
• Add the cocoa powder and flour and whisk until just combined.
• Stir in 3/4 cup of the chocolate chips.
• Pour batter into pie crust.
• Sprinkle remaining chocolate chips over the batter.
• Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

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.

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY

Steps:

• Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
• Bake for 10 minutes or until golden. Let cool to room temperature.
• Whisk cornstarch, sugar, and salt in a medium saucepan.
• Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
• Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
• Mix until ingredients are incorporated into a smooth pudding texture.
• Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
• Let the pie chill in the fridge uncovered for at least 4 hours.
• Enjoy!

CHOCOLATE MERINGUE PIE

Steps:

• Make the crust:
• In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
• Make the filling:
• In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
• Make the meringue:
• Preheat the oven to 350 degrees F.
• In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.

QUICK CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
• Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
• Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
• Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
• Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

BROWNIE PIE CRUST

Steps:

• 1. Prepare a 9" pie plate or springform pan with food release spray.
• 2. Combine ingredients, just until blended.
• 3. Spread mixture into baking dish. Bake at 350* for 15-20 minutes -- do not over bake.
• 4. Remove from the oven and allow to cool 20 minutes. After 20 minutes, with buttered fingers, gently and evenly press the mixture along the bottom and up the sides of the pan, to form a crust. Cool completely.
• 5. NOTE: That's it -- you're done! Try using this yummy crust with my 3-ingredient "Triple Treat Pie" filling recipe.

CHOCOLATE PIE WITH PRETZEL CRUST

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.