This pie looks very decadent, and maybe it is, but it’s really just a gigantic warm fudge brownie in a pie crust. I doubt that there will be many leftovers for this one.
To make this dessert you’ll need: 1 frozen deep dish pie crust, butter or margarine – softened, packed brown sugar, 3 eggs, 1 package semisweet chocolate chips – melted, dry instant coffee, vanilla, flour and coarsely chopped walnuts.
Preheat oven to 375 degrees.
Partially bake pie crust for 5 to 7 minutes.
In a large bowl, use an electric mixer on medium speed to beat 1/2 cup of butter and 3/4 cup of brown sugar until light and fluffy. Beat in 3 eggs, one at a time, beating well after each addition.
Add in the melted chocolate, 2 teaspoons of instant coffee and 1 teaspoon of vanilla; mix well. Stir in 1/2 cup of flour and 1 cup of chopped walnuts.
Pour the brownie mixture into the partially baked crust. Bake for 25 to 30 minutes or until set. Serve warm with whipped cream or ice cream.
Makes 10 servings.
Bonus Recipe: Easy Neapolitan Pie
To make this dessert you’ll need: 1/2 gallon of Neapolitan ice cream – slightly softened, 1 pre-made chocolate crumb crust and 1/2 cup of hot fudge topping.
Scoop half of the ice cream into the crumb crust. Using the back of a wooden spoon, press the ice cream down gently into shell and spread evenly. Drizzle 1/4 cup of the fudge topping over ice cream.
Layer the remaining Neopolitan over fudge topping; pressing down lightly again. Drizzle on the remaining fudge topping.
Cover with aluminum foil or plastic wrap and freeze for at least 4 hours or until firm.
Makes 8 servings.