..Brownie Bottom Pudding Pie
Serves: 10
Source: kraft foods
4 squares Baker's semisweet baking chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup chopped pecans
2 1/2 cups cold milk
2 packages (4 serving size) instant chocolate pudding mix
1 8-ounce container frozen whipped topping, thawed
Grated Baker's semi-sweet baking chocolate, optional
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable
bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is
completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in
flour and nuts. Spread into greased 9-inch pie plate.
BAKE 25 minutes or until toothpick inserted in center comes out with fudgy
crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2
minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping;
sprinkle with grated chocolate. Refrigerate until ready to serve. Store
leftover pie in refrigerator.
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Rhonda G in Missouri
