Sweet Beet-Topped Brownie Pie
SERVES: 8
PREP TIME: 15-20 MINUTES
TOTAL TIME: 4 HOURS
Winning Recipe by Ronna F. of MD
Ingredients
- 1 refrigerated pie crust, (from a 14.1-oz/2-count package), at room temperature for 10 minutes
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 (16-ounce) jar Aunt Nellie’s Diced Pickled Beets drained, (reserve liquid)
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- 1 (18.3-ounce) box brownie mix
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 (6.5 ounce) can aerosol whipped real cream
- 1 teaspoon dark chocolate shavings
Directions
- Preheat the oven to 350 degrees F.
- Place the pie crust on a 10 1/2-inch glass pie plate. Press firmly against the sides and bottom. Flute the edge of the crust or press with a fork.
- In a medium saucepan, combine the sugar, flour and salt. Add beets, ¼ cup beet juice and vanilla extract. Cook and stir over medium heat until the mixture comes to a boil. Allow to boil for 1 minute, stirring constantly. Remove from the heat and add butter, stirring until melted. Set aside to cool.
- In a large mixing bowl, combine the brownie mix, eggs, oil and remaining beet juice, stirring until well combined. Spoon into the crust. Cover the edges of the crust with strips of foil to prevent over-browning.
- Place pie in the oven and bake for 35 minutes. Carefully remove foil strips from the pie. Continue baking for another 15 minutes, or until a toothpick inserted 1-inch from the edge comes out clean. Remove from the oven and place on a cooling rack. Allow the pie to cool for at least 1 hour.
- Top the pie with the beet mixture, covering the entire pie. Refrigerate for about 2 hours until chilled.
- To serve, cut pie into 8 wedges. Top each wedge with a dollop of aerosol whipped cream. Sprinkle whipped cream with chocolate shavings.
