PECAN CRUSTED BROWNIE PIE

By stepjo7269

MS Farmer's Market Cookbook p. 267
Joyce Oswalt; Montrose, MS

Ingredients

• Directions:
• 1 1/2 c. graham cracker crumbs
• 1 c. ground pecans
• 3 T. oleo, melted
• 1 egg white, slightly beaten
• 1 can sweetened condensed milk
• 1 8 oz package cream cheese, softened
• 1 16 oz tub Cool Whip, thawed
• 1 13x 9-inch pan baked brownies, crumbled
• 1 c. pecans, toasted and chopped
• 1 12 oz jar chocolate ice cream topping
• ●Preheat oven to 350 F.
• ●Mix together graham cracker crumbs, pecans, oleo and egg white in a large bowl. Press evenly in 2 pie plates. Bake for 5-7 minutes; set aside to cool.
• ●Combine cream cheese and condensed milk until smooth; chill in freezer 10-15 minutes. Gently fold in whipped topping.
• ●Crumble brownies in bottom of each pie shell. Layer 1/4 of pie mixture over brownies; drizzle with chocolate sauce and sprinkle with pecans.
• ●Repeat layers, ending with pie mixture, chocolate sauce and pecans.
• ●Freeze pie until firm.
• ●Serve frozen or slightly thawed.

Preparation

Step 1

●Note: This pie is delicious but very rich.