Thursday, July 15, 2010

Pie for which to die... YUM!

I found a recipe for a pie not long ago that I wanted to try. I've baked maybe 3 real pies in my life. Most of them are from the box to the 'fridge. The problem is, the pie I wanted to make had a layer of cheesecake in it and that is a big no-no for Robert. So, I did what any good wife does - I found a way around it. That's how badly I wanted to try this recipe. However, I decided it needed a little more pizazz. This is how it went.

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 box of Ghiradelli Ultimate Fudge Brownie mix (toss the fudge packet - bleh!)
1/4 cup oil
2 tablespoons water
1 egg
1 pint of strawberries
2 tbsp sugar
1 jar Smuckers Hot Fudge
1 small container of Cool Whip

Preheat the oven to 350. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie. Wash and slice the strawberries. Take half of the strawberry slices and place in a container with the 2 tablespoons of sugar. Ignoring the directions on the box of brownie mix, combine the mix, oil, water and egg in a large bowl; beat 60 strokes with spoon. Spread in bottom of crust-lined pan. Bake for 20 minutes and then check to see if the crust edges are getting to dark. If they are, cover edge of crust with strips of foil. Then bake for 15* more minutes. When the brownie is finished baking, use a fork to poke holes in it. Melt 2 tablespoons of hot fudge and drizzle it on top. Then, take the half of the strawberries that are sitting in the sugar and place them on top of the hot fudge. Then pour the sugar syrup over the strawberries. Let this assembly cool completely and the top with Cool Whip and the remaining strawberry slices.

I wish I had poked more holes in order to get more of the strawberry flavor into more of the brownie. It didn't matter, though. It was fabulous!

From My Kitchen to Yours, Good Eats!

*If you are not a fan of less cooked brownie, add 5 minutes to this time.

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