American Pie Council

Charlie Brownie Mint Chocolate pie

2 cup ground Chocolate Sandwich cookie with the Cream Filling
5 tbs butter

Combine cookies in a food processor and grind them to a crumb. Pour them into a bowl. Melt butter and mix it into the crumb. Press 1 ½ cups of crumb into an 9” pie pan, use the back of a spoon to form the crumb into a crust. Take an empty pie pan and press it into the pie pan with the crumb and press firmly. Remove empty pan and bake crust for 4 minutes in a 350 degree oven. Remove and let cool.

White Chocolate Filling:
1 ½ cup heavy whipping cream
7 oz white chocolate chips, Nestles works very well
12 oz cream cheese
½ cup sugar
2 tsp peppermint flavoring
Few drops of green food coloring
½ cup brownie bits

Using a heavy sauce pan bring ½ of heavy cream to a simmer, remove from heat. Add the White Chocolate and gently stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute. Whip 1 cup Heavy Cream to stiff peaks, fold in Cream Cheese mixture to the whipped cream with peppermint and food coloring, blend. Lastly gently fold in brownie bits. Fill pie shell, cover with plastic and refrigerate overnight.

Chocolate Ganache: I use Ganache all the time, for a drizzle you could skip this Ganache step and melt ½ cup of semi sweet chips
10 oz Milk Chocolate Chips
6 oz Semi Sweet Chocolate chips
1 ¾ cup Heavy Cream
6 tbs Butter
2 tbs honey

Using a 2 quart sauce pan melt and warm butter and cream on low to med heat. Add both chocolates and Honey, stir gently on low to med heat until smooth. Do not be concerned about having small bits of Chocolate, you may strain Ganache to remove them. Left over Ganache is great poured over ice cream or fruit.

You only need bits and pieces of the brownies to be folded in the cream and garnishing the top of the pie, a store bought brownie can be used.
16 tbs salted butter
2 ¼ cups flour
5 large eggs
¾ cup sour cream
¼ cup canola oil
2 tsp vanilla
1/1/4 cup cocoa powder ( Guittard Cocoa Rouge, available on line )
1 ½ cup four
½ salt
1 tsp baking soda

In a large bowl combine cocoa powder, flour, salt, and baking powder. Melt butter with the sugar in the microwave or on the stove until bubbly, whisking occasionally. Allow to cool for at least 10 minutes. Add the eggs and vanilla until smooth. Blend in the dry ingredients, fold in chocolate chips. Pour into a greased glass brownie pan, bake at 350 degrees for 45 minutes. Cool completely.

Garnish pie with fresh whipped cream, drizzled chocolate or Ganache and brownie bits.

Andy Hilton, 112 Monaco, Davenport, Fl
2019 Professional – Cream