Caramel Crème and Brownie Pie
In honor of Pi Day and the Girl Scouts' Birthday you will want to make this Adventurefuls-inspired Caramel Crème and Brownie Pie. With tangy notes of cream cheese, the sweetness of caramel and the richness of the chocolate, this is a flavor combination you can't turn down.
Equipment
- stand mixer
- mixing bowls
- glass measuring cup
- 9 in pie pan
Ingredients
Brownie Pie Crust
- 1 box brownie mix
- ingredients listed on the box
Milk Chocolate Ganache
- 1 cup Milk Chocolate Chips
- 1/3 cup heavy cream
Caramel Crème Filling
- 8 oz cream cheese at room temp
- 1 cup whipping cream 1/3 cup set aside
- 1 cup caramel sauce store bought is fine
- 1 cup powdered sugar
- 1/2 tsp caramel extract
- 1/4 tsp sea salt
- 1/4 cup Caramel Bites rough chopped, 2 tbsp set aside for garnishing
Instructions
Brownie Crust
- Preheat the oven to 350 degree Fahrenheit. In a mixing bowl, make the brownie batter according to the instructions on the box. Pour the batter into a baking pan, and bake according to the directions on the box.
- Once the brownies are done baking, set them aside to cool. While they are cooling, grease a pie pan with butter.
- After the brownies have cooled, break the brownies into pieces and place the broken pieces into the pie pan. Using your fingers, press the broken brownie pieces down, forming a pie crust as you go. Fill the pie pan and set the crust aside.
Milk Chocolate Ganache
- Put the milk chocolate chips and the heavy cream together into a glass measuring cup.
- Place the cup in the microwave and cook for 2 minutes. Stop every 30 seconds to stir the mixture and make sure it isn't burning.
- Once it is done, give it on more good mix, making sure that all of the chocolate is melted. Then, slowly pour the ganache into the pie pan where you already have your brownie crust. Coat all sides of the pie crust evenly. Set it aside.
Caramel Crème Filling
- Pour 2/3 cup of whipping cream into your stand mixer's bowl. Beat on medium until stiff peaks form.
- In a separate bowl, mix together the cream cheese, caramel sauce, sea salt, and caramel extract. Using a hand mixer or the stand mixer, mix this combination together until it is smooth. Then add in the 1/3 cup of whipping cream that you set aside, mixing with the hand mixer as you go.
- Once the cream cheese/caramel sauce/whipping cream is mixed together, begin to add in the powdered sugar. Add it little by little until it is fully incorporated.
- On a cutting board, rough chop the 1/4 cup of Caramel Bites.
- Using a rubber spatula, fold the cream cheese and caramel mixture into the whipped whipping cream. Then fold almost all of the chopped Caramel Bites, leaving approximately 2 tablespoons to use as a garnish.
- Once you have your crème filling, it's time to fill the pie. Spoon the mixture into the pie crust and spread it around evenly.
- Once the pie is filled, use the remaining ganache to drizzle on top of the pie. Sprinkle with the remaining Caramel Bites.
- Place the pie in the fridge to set for 6 hours, or the freezer for 4 hours.
- Serve and enjoy!