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Brownie Bottom Pudding Pie

Brownie Bottom Pudding Pie recipe
photo by:kraft
A fudgy baked brownie “crust” is topped with creamy chocolate pudding and whipped topping for a decadent, chocolate lovers’ pie.
20 min
45 min
10 servings

What You Need

pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
cup  (1/2 stick) butter or margarine
cup  sugar
 Eggland's Best® eggs
tsp.  vanilla
cup  flour
cup  chopped PLANTERS Pecans
cups  cold milk
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 Grated BAKER'S Semi-Sweet Chocolate (optional)

Make It

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.

BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
When it comes to dessert, it’s all about quality ingredients. Eggland’s Best® eggs have thicker whites and creamier yolks than ordinary eggs—perfect for enhancing the richness of sweet treats.
Size Wise
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One pie makes enough for 10 servings.
Make Ahead
Brownie can be baked a day ahead. Cool completely; cover with foil and store at room temperature until ready to use.
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