Recipe courtesy of Mary Berg
Blondie Pie
Getting reviews...
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 43 mg
- Sodium
- 203 mg
Everything you love about this brownie-cookie dessert but in a pie—can you say yum?
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 43 mg
- Sodium
- 203 mg
Ingredients
Directions
- Bake your frozen pie shell according to the package directions then set aside to cool.
- Heat your oven to 350 degrees F.
- Melt the butter and add to a large bowl along with the brown sugar and granulated sugar and beat well to combine. Beat in the egg, vanilla extract and almond extract and set aside.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients into the wet and mix just to combine.
- Retrieve the cooled pie shell and spread the jam across the bottom. Dollop the blondie batter over top and spread into an even layer. Bake the blondie pie on a sheet pan until set in the center, 30 to 35 minutes. If the edges of the pie shell begin to brown too quickly, loosely cover with aluminum foil.
- Allow the pie to cool slightly or fully before slicing and serving with vanilla ice cream.
