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Fudge Brownie Chantilly Pie
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1/2 cup butter
2 squares semi-sweet chocolate
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
3/4 cup flour
1/2 cup chopped walnuts
Chantilly Cream:
1 cup whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla
1 cup sour cream
grated chocolate Hershey bar or chocolate cookies crumbled
Preheat oven to 325*.
Melt butter and chocolate in a medium sized saucepan over low heat, stirring occasionally. Stir in sugar. Cool to room temperature. Stir in eggs and vanilla. Stir in flour and nuts until well blended. Pour batter into a buttered 10 inch pie pan.
Bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.
One to two hours before serving, make Chantilly cream. Whip cream in a small chilled bowl with chilled beater until soft peaks form. Add powdered sugar and vanilla. Continue beating until stiff. Gently fold in sour cream. Spread over brownie layer. Decorate with grated Hershey bar or chocolate cookie crumbs.
Keep refrigerated.
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