Posted By: DannyB
Easiest Chocolate Pie - 11/30/14 04:29 AM
You won't believe this one. I am a big fan of quick easy recipes, and this is a hit. Friends and family ask for the recipe.
1 Betty Crocker Fudge Brownie mix
1 Keebler graham cracker crumb crust, the one that says two extra servings
Prepare the brownie mix according to directions
That is it. I cook it for 35-37 minutes. It will look wet and not done when it comes out. Let it sit.
It is the under cooking of the brownie mix that makes it a pie. At this time and temp the eggs will be safe if that is a concern. After the pie sits a little while it will set up.
Also I put the foil graham cracker crumb crust pan on this cookie sheet that is two layers of aluminum with a hollow air gap in the middle. I forgot what it is called. But this keeps from burning the crust. If I didn't have this type of cookie sheet I would probably put the foil crust pan on a cake cooling rack, sitting on a cookie sheet. Or I would try putting it on a few table knives, on a cookie sheet. The whole idea is to prevent rising heat in the oven from making direct contact with the bottom of the foil graham cracker crust and burning it.
Also, I have not tried this with a traditional pie crust. That is next.
1 Betty Crocker Fudge Brownie mix
1 Keebler graham cracker crumb crust, the one that says two extra servings
Prepare the brownie mix according to directions
That is it. I cook it for 35-37 minutes. It will look wet and not done when it comes out. Let it sit.
It is the under cooking of the brownie mix that makes it a pie. At this time and temp the eggs will be safe if that is a concern. After the pie sits a little while it will set up.
Also I put the foil graham cracker crumb crust pan on this cookie sheet that is two layers of aluminum with a hollow air gap in the middle. I forgot what it is called. But this keeps from burning the crust. If I didn't have this type of cookie sheet I would probably put the foil crust pan on a cake cooling rack, sitting on a cookie sheet. Or I would try putting it on a few table knives, on a cookie sheet. The whole idea is to prevent rising heat in the oven from making direct contact with the bottom of the foil graham cracker crust and burning it.
Also, I have not tried this with a traditional pie crust. That is next.
