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Brownie Bottom Pudding Pie

SUBMITTED BY: BAKER'S Chocolate

"A fudgy baked brownie 'crust' is topped with creamy chocolate pudding and whipped topping for a decadent, chocolate lovers' pie."
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PREP TIME  20 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 1/4 cup butter or margarine
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 cup chopped PLANTERS Pecans
  • 2 1/2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • Grated BAKER'S Semi-Sweet Baking Chocolate (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
  2. Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
  3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

FOOTNOTES

  • Make-Ahead
  • Brownie can be baked a day ahead. Cool completely; cover with foil and store at room temperature until ready to use.

 
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