I had planned to post a leprechaun treat today, but then I remembered it was Pi day! I made this pie on Sunday, partly for the purpose of having a pie to post, but got so wrapped up in St Patrick's Day treats since then that I almost forgot about it. I'm so glad I didn't!
This pie is adapted from a Paula Deen recipe. I used Trader Joe's Fleur de Sel Caramel Sauce in place of butterscotch, which was called for in the original recipe. The pie is not difficult, especially with a ready-made pie crust. You can barely see the crust in the photos because my pie pan was an inch too small, so the pie sort of baked a bit over the edge of the pan.
This Caramel Brownie Pie is much better on the second, and even third, day. The flavors seemed to meld together and the pie became more dense, which I prefer. Drizzling caramel on the top of the pie is a must!
A giant brownie pie with salted caramel on the inside and out...what's not to love? :)
Caramel Brownie Pie (Adapted from Corrie's Butterscotch Brownie Pie~Paula Deen)
1 pie crust from a 14.1-ounce box of refrigerated pie crust
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs, divided
1 tablespoon vanilla extract
6 ounces semisweet chocolate (I used chocolate chips),
melted and cooled slightly.
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup fleur de sel caramel sauce
Preheat oven to 350 degrees.
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, crimping edges, if desired.
In a medium bowl, beat butter and sugars on medium speed with a mixer until fluffy. Ad 3 eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in melted chocolate until combined.
In a small bowl, combine flour and baking powder. Gradually add to the butter mixture, beating until smooth. Spoon batter into prepared crust.
In a small bowl, combine caramel sauce and remaining egg. Spoon caramel mixture by tablespoonfuls over brownie pie. gently swirl batter with a knife. Bake for 40 to 45 minutes or until a knife (or wooden pick) inserted in center comes out clean. Let cool 30 minutes before serving.