TUXEDO BROWNIE PIE
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Crisco Classic Chocolate
Patricia Lapiezo, LaMesa, CA
3 cups all-purpose flour
5 Tbsp. ice water
1 tsp. salt
1 Tbsp. vinegar
1 ¼ cups Crisco butter-flavored shortening
1 egg, lightly beaten
Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks and refrigerate at least 1 hr. Roll out 1 disk to fit a 10 inch pie dish. Crimp edges and prick bottom and sides of crust. Bake at 400 degrees for 10 minutes. Turn oven down to 325 degrees and prepare filling.
1 cup semisweet chocolate chips
½ cup biscuit baking mix
¼ cup butter
1 14-oz. can sweetened condensed milk
1 tsp. vanilla
¾ c. chopped semisweet chocolate
In a small saucepan melt chocolate chips with butter. In a large mixing bowl, beat the chocolate mixture with the milk, baking mix, eggs, and vanilla until smooth. Stir in chopped chocolate. Pour into prepared pie crust and bake 35-40 minutes or until center is set. Cool and prepare raspberry topping.
10 oz frozen raspberries, thawed
½ cup granulated sugar
1 Tbsp. cornstarch
In a blender, puree the thawed raspberries. In a medium saucepan combine the puree with the sugar and cornstarch. Cook over medium heat until thickened. Pour over brownie. Cool completely before preparing white chocolate topping.
WHITE CHOCOLATE TOPPING
1 8-oz. pkg cream cheese, softened 1 tsp. white chocolate flavoring
1/3 cup powdered sugar
1 ½ cups heavy whipping cream, stiffly beaten
1 cup chopped white chocolate, melted and cooled 1-2 tsp. cocoa powder
In a medium bowl, beat the cream cheese and sugar until fluffy. Beat in flavoring and fold in whipped cream. To about ½ cup of the topping, stir in the cocoa powder. Stripe a pastry bag with the chocolate whipped cream first, and then fill with the white chocolate topping. Pipe decoratively over top of pie and decorate with fresh raspberries. Refrigerate.