{"id":6880,"date":"2015-01-17T10:41:33","date_gmt":"2015-01-17T16:41:33","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6880"},"modified":"2015-02-05T20:21:59","modified_gmt":"2015-02-06T02:21:59","slug":"fudge-brownie-pie-with-graham-crust","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/01\/17\/fudge-brownie-pie-with-graham-crust\/","title":{"rendered":"Fudge Brownie Pie with Graham Crust"},"content":{"rendered":"

I’m working my way through some recipes in the Milk Bar\u00a0cookbook and really enjoying it so far! \u00a0If you missed this post<\/a>, then check it out now. \u00a0Those cookies will blow your socks off. \u00a0This is another one that is on the simple side, not at all daunting. \u00a0It wasn’t what I expected when I saw “brownie pie”, but was quite delicious and something I’d definitely make again.<\/p>\n

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The base of this fudgy pie is a slightly salty graham crust. \u00a0The filling is rich and chocolatey and not overly sweet. \u00a0The brownie filling is super fudgy and on the edge of being too gooey. \u00a0I think it could’ve used another 5 minutes in the oven? \u00a0By the time I realized it might be too gooey it was too late to bake it any longer. \u00a0I put it in the fridge to firm up and it turned out very well, but maybe just not exactly like it’s intended to be.<\/p>\n

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The first time we ate this we served it with vanilla ice cream. \u00a0It was terrific. \u00a0The next time I ate it with sweetened whipped cream. \u00a0That is the way to do it, friends. \u00a0I usually prefer ice cream with my desserts, but the whipped cream was so perfect with this pie.<\/p>\n

The only issue I had with this pie was cutting the crust and getting it out of the pan. \u00a0I didn’t grease the pie plate because it contains enough butter that I didn’t think sticking would be a problem. \u00a0Unfortunately the crust was also a little difficult to slice through. \u00a0But that was more of a problem when it was cold from the fridge. \u00a0If you let it soften up a bit, then the butter in the crust has time to soften and it’s easier to slice through. \u00a0But even with this minor nuisance this was a terrific tasting pie.<\/p>\n

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Brownie Pie<\/h3>\n

From Momofuku Milk Bar Cookbook<\/a><\/p>\n

Graham Crust<\/p>\n

Ingredients<\/em><\/p>\n