With Thanksgiving right around the corner, it seemed like the perfect time to share this classic, Southern recipe. This Southern Brownie Pie is yummy served warm or cold, and it’s sure to please everyone at your table. My husband isn’t really a chocolate fan, and he doesn’t like pies at all, but he couldn’t get enough of this one!
By the way, come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press.
Recipe for Southern Brownie Pie:
1 14 oz. can of sweetened condensed milk
1/4 cup butter
1/2 cup unsweetened baking cocoa
3 eggs (beat lightly)
3 TBS plain flour
1 tsp vanilla flavoring
3/4 to 1 cup chopped nuts (optional)
1 pie crust (I used store bought)
Directions:First, make the pie crust. If you are not a good crust maker, you can use the frozen kind or the roll out kind. If using a frozen crust, let it thaw completely.
Get a medium sauce pan. Put the milk, butter, margarine, and cocoa in the pan. Turn the heat to low and slowly warm until everything is melted and mixed together. Stir occasionally so the mixture does not stick to the pan and scorch.Take the chocolate mixture off the heat.
Put a spoon of the chocolate mixture in with the eggs beaten in a small bowl. This helps adjust the temperature and keeps the eggs from curdling. Next, stir in the eggs, flour, vanilla. Fold in nuts. (Chopped pecans or walnuts are good in pies; however, I left these out.)
Pour into pie shell. Bake at 350 degrees for 40 minutes in a 9 inch pie pan (50 minutes in smaller pan). The pie is done when the center is set.
Tips for Serving: This is really good when it’s hot, but it’s also good served cold or at room temperature. After it cools down, to serve it hot again, place in the microwave for 15-20 seconds. Top with ice cream or whipped topping and chocolate syrup for an extra sweet treat!