Saturday, March 03, 2007

Sinful Brownie Pie

The Altitude Adjustment Section
I found this recipe in the back of one of my collections of saved recipes from my youth. It’s called Sinful Brownie Pie. Being that it does not really rise there is no reason to altitude adjust it, but you might have to play with the baking time if you are baking it here in Santa Fe.

Ingredients for crust
3/4 cup finely chopped walnuts or hazelnuts
3 tablespoons brown sugar
2 tablespoons softened butter

Ingredients for filling
2 eggs separated
pinch cream of tartar
8 ounces room temp butter
3 ounces bittersweet or semisweet chocolate, melted in double boiler then cooled to room temperature
1 cup granulated sugar
1 teaspoon vanilla
1/3 cup A.P. flour
1 teaspoon salt

Preheat oven to 325. Place nuts and sugar in a food processor and pulse till finely chopped. Dump into bowl and mix in softened butter. Press mixture into the bottom and sides of a 9-inch glass pie plate. Place crust in refrigerator till ready to use. In the bowl of an electric mixer, whip egg whites and pinch of cream of tartar to soft peaks. Set aside. In another bowl, mix together the room temperature chocolate, soft butter, yolks, sugar, and vanilla. Stir in flour. Now fold in the egg whites carefully and turn batter into crust. Bake at 325 for 30 minutes or until set, but a little soft. It will firm as it cools. Top with whipped cream or ice cream — you choose!