Brownie Bottom Pudding Pie

A fudgy baked brownie 'crust' is topped with creamy chocolate pudding and whipped topping for a decadent, chocolate lovers' pie.


10 servings


4 squares Baker's Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup granulated (white) sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped Planters Pecans
2 1/2 cups cold milk
2 (4-serving size) packages Jell-O Chocolate Instant Pudding
1 (8 ounce) tub Cool Whip Whipped Topping, thawed
grated Baker's Semi-Sweet Chocolate (optional)


Preheat oven to 350°F (177°C). Grease a 9-inch pie plate with Pan Release or baking spray with flour.

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 prepared pie plate.

Bake for 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.

Estimated Time

Preparation Time: 20 minutes
Total Time: 45 minutes

Additional Information

Brownie can be baked a day ahead. Cool completely; cover with foil and store at room temperature until ready to use.


Store leftover pie in refrigerator.

Nutritional Information

Amount per serving: Calories 410; Total fat 19 g; Saturated fat 11 g; Cholesterol 60 mg; Sodium 430 mg; Carbohydrate 57 g; Dietary fiber 2 g; Sugars 42 g; Protein 6 g

Recipe Courtesy Of

Kraft Goods

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