Brownie Bottom Pudding Pie
This is a
family Favorite of ours! We make it for church Linger Longers and it goes
so fast! We make it for family gatherings or parties. Whenever we
serve it, it is a hit! mmmm!! Cook it five minutes less than the
instructions say and it will be perfect and easy to cut!
-Shiloah Baker
4 squares BAKER'S Semi-Sweet Baking Chocolate1/4 cup (1/2 stick) butter or
margarine3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/2 cup chopped PLANTERS Pecans
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie
Filling
1 tub (8 oz.) COOL WHIP 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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