Brownie Praline Pie

Brynie Greisman Recipe By
  • Cook & Prep: 2 h 10 m
  • Serving: 15
  • Contains:

Decadent! Delight your family and guests with this delicious pie. It is well worth the time invested to prepare this dessert. I was happy the photographer and stylist had huge portions, so I wouldn’t have to contend with what was left!! My family was thrilled to savor the rest of it!

Ingredients (24)

Crust

Chocolate Filling

Caramel Layer

Praline Topping

Start Cooking

Make the Crust

  1. In the bowl of a mixer, combine margarine and confectioners’ sugar for the crust. Beat in egg. Gradually add the flour, cocoa powder, and salt and mix well. Form into a ball and refrigerate for an hour.

Prepare the Praline Topping

  1. Combine the pecans, margarine, sugars, and salt. Spread in a single layer in a small baking pan. (I do this in a toaster oven.) Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes or until toasted and crispy. Set aside.

Make the Fillings

  1. For chocolate filling: Melt 1/2 cup chocolate chips, cocoa powder, and margarine in the microwave. Stir until smooth. Transfer to a mixing bowl; cool slightly. Beat in the sugar and eggs. Add vanilla. Stir in flour and salt just until blended.

  2. For caramel layer: Combine the margarine and sugars in a saucepan. Bring to a boil, stirring constantly. Lower heat and continue boiling for two minutes. Stir in pareve whipped topping. Return to a boil. Remove from heat.

Assemble the Pie

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Press pastry evenly to fit an 11-inch fluted tart pan with removable bottom on bottom and sides of pan.

  2. Spread chocolate filling into crust. Top with caramel mixture; cut through with a knife to swirl.

  3. Sprinkle with praline topping and remaining 1/3 cup chocolate chips. Bake for 35–40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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