Carpe Epulae

Prep Time: 25 minutes
Serves: 10

4 ounces semi-sweet chocolate
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
2 packages (4 serving size) instant chocolate pudding
2 cups cold milk
8 ounces frozen nondairy whipped topping, thawed

Heat oven to 350F. Spray bottom of 9 inch pie plate with nonstick cooking spray. Melt chocolate and butter together, stirring till melted and smooth. Add sugar. Blend in eggs and vanilla. Stir in flour. Spread in prepared pie plate. Bake 30 minutes till toothpick inserted in center comes out clean. Cool completely.

Scoop out center of brownie with spoon, leaving 1/2 inch thick around edges and a thinner layer on bottom. Whisk together pudding and milk 2 minutes. Stir in half of thawed whipped topping and all but 1/2 cup of brownie pieces removed from shell. Spoon into shell. Top with remaining whipped topping and remaining brownie pieces.

Do whisk or shake the pudding for the full 2 minutes. Otherwise, this will spread out more and cover the edge of the pie “crust.”

2 Responses to “Mile High Fudge Brownie Pie”