"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Mile High Fudge Brownie Pie Recipe

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This recipe for Mile High Fudge Brownie Pie, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Marilyn Elliott, Byron Center MI
Added: Thursday, August 20, 2009
Category:
Category:
Ingredients:  
Ingredients:  
4 Squares Baker’s Semi Sweet Baking Chocolate
½ cup butter or margarine
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup flour
2 cups cold milk
2 pkgs (4-serving size each) Jello Chocolate Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Extra Creamy (thawed, divided)
Directions:
Directions:
Preheat oven to 350 degrees. Microwave chocolate and butter in large bowl on High 2 minutes until butter is melted. Stir until chocolate is melted. Blend in sugar; mix in eggs and vanilla. Stir in flour until well blended. Spread into greased 9 inch pie plate.

Bake 30 minutes or until toothpick comes out clean. Cool on wire rack. Scoop out center of brownie, leaving ½ inch thick rim around edge and thin layer on bottom. Reserve brownie pieces.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 3 minutes. (Mixture will be thick.) Gently stir in half the whipped topping and all but ½ cup reserved brownie.

Spread mixture into crust, top with remaining whipped topping and brownie pieces.

 

 

 

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