Mint Chocolate Brownie Pie
Yield
servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ounce |
pie shell (9 inch)
all-ready |
|
1 | teaspoon |
all-purpose flour
|
|
filling | |||
1 | cup |
chocolate chips
mint |
* |
15 | ounce |
brownie mix
deluxe fudge |
|
⅓ | cup |
water
|
|
1 | each |
eggs
|
|
1 | ounce |
semi-sweet chocolate
melted, null, null |
|
1 | pint |
vanilla ice cream
softened |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
433.5 | ml/g |
pie shell (9 inch)
all-ready |
|
5 | ml |
all-purpose flour
|
|
filling | |||
237 | ml |
chocolate chips
mint |
* |
433.5 | ml/g |
brownie mix
deluxe fudge |
|
79 | ml |
water
|
|
1 | each |
eggs
|
|
28.9 | ml/g |
semi-sweet chocolate
melted, null, null |
|
473 | ml |
vanilla ice cream
softened |
* |
Directions
Prepare pie crust accoring to package directions for filled one-crust pie using 9 inch pie pan.
(Refrigerate remaining crust for later use.)
Heat oven to 375℉ (190℃).
Sprinkle mint chips over bottom of pie crust lined pan.
In medium bowl combine brownie mix, water, egg and melted chocolate; beat 50 strokes with spoon.
Spread over chips.
Bake at 375℉ (190℃). for 35 to 42 minutes or until crust is golden brown.
Serve warm with ice cream.
Makes 8 servings.