American Pie Council

2013 Professional Recipe

Brownie Brittle

Crust:
Brownie Brittle pie
2013 APC Crisco National Pie Championships Professional Division
1st Place Cream
Michael Anthony Chiarenza, Longwood, FL

Crust:
1 stick unsalted butter soften
2 cups Brownie Brittle brand crumbs of your choice (pulse into fine crumbs
Combine and press into pie dish.

Pie Filling:
½ cup unsalted butter soft
¾ cup super fine sugar
3 ounces 72% chocolate melted & cooled
1 teaspoon vanilla bean paste
2 extra large eggs +1 yolk

Procedure:
Cream butter & sugar until really nice and fluffy (don’t rush the time)
Stir in the melted/cooled chocolate and vanilla bean paste
Add eggs and egg yolk one at a time beating after each egg for 4 minutes

Pour filling into chilled shell and cool overnight

Garnish:
Crush butterfinger candy bars (2 large) until fine. Layer on top of the filling
Top with fresh made whipped chocolate mouse (2 cups heavy whipping cream, ¼ cup fine chocolate 72% cocoa) top with brownie brittle pieces


Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: