• 18 Ratings

This upside down pie tastes like a rich brownie. For extra chocolate flavor, grate bittersweet chocolate over the whipped cream topper.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For crust, in a large mixing bowl stir together flour, the 2 tablespoons cocoa, and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.

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  • Preheat oven to 450 degrees F. Divide dough in half. Form each half into a ball. Cover and refrigerate one ball. On a lightly floured surface, flatten remaining ball. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate; avoid stretching. Gently press into plate. Trim edges. Line with double-layer of foil.

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  • Bake pastry for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry. Sprinkle with the semisweet chocolate chips. Cool completely on a wire rack. Reduce oven temperature to 325 degrees F.

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  • For filling, in a 2-quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

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  • Slowly stir 1 cup of the hot mixture into the beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Let cool 10 minutes.

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  • Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12-inch circle. Pour warm filling mixture into baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate.

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  • Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving.

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  • To serve, invert a serving platter on top of pie. Turn pie upside-down. Remove pie plate. If desired, top with whipped cream and grated chocolate.

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  • Makes 10 to 12 servings

Nutrition Facts

461 calories; total fat 28g; saturated fat 13g; cholesterol 131mg; sodium 169mg; carbohydrates 50g; fiber 2g; protein 9g; vitamin a 1312IU; vitamin c 1mg; calcium 111mg; iron 3mg.

Reviews

18 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2