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Brownie Bottom Pudding Pie
Author
Nicole Burkholder
Ingredients
1
pkg.
4 oz. semi-sweet chocolate baking bar
1/4
cup
1/2 stick butter
3/4
cup
sugar
2
eggs
1
tsp.
vanilla
1/2
cup
flour
2-1/2
cups
cold milk
2
pkg.
4-serving size each white chocolate instant pudding
1
tub
8 oz. whipped topping, thawed
OREO cookie pieces
Instructions
Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl until butter is melted. Stir until chocolate is completely melted.
Add sugar, eggs and vanilla; mix until well blended.
Stir in flour and spread into greased 9-inch pie plate (a deep pie plate if possible)
Bake 20-25 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 cookie pieces.
Refrigerate until ready to serve. Store leftover pie in refrigerator.