Chocolate Brownie Pie
1.
Prepare the required materials, the mold is a 20cm pie plate
2.
Stir the egg yolk with water, add sugar and salt, stir and put in the refrigerator for later use
3.
Stir the softened butter with a spatula until smooth
4.
Pour the low-gluten flour into the butter and use a spatula to cut and mix into granules
5.
Take out the egg liquid from the refrigerator and pour it into the mixed granular powder
6.
Stir until the water is fully absorbed by the powder, and put into the refrigerator to freeze overnight
7.
Take out the pie crust dough and let it warm indoors enough to roll the pie crust (paste it with plastic wrap)
8.
Roll the skin to a thickness of 3mm and cover it on the pie mold, poke the hole with a fork, and continue to freeze for 2 hours
9.
Take out the frozen pie crust, put it on tin foil or oil paper (press heavy stone), and bake the middle layer at 180 degrees for about 20 minutes
10.
Prepare the ingredients needed for the brownie filling, and the chocolate melts in water
11.
Add butter to the melted chocolate liquid, mix well and set aside
12.
Eggs with sugar to beat the whole egg
13.
Add the whipped egg liquid to the chocolate butter mixture and mix well
14.
Sift in low-gluten flour, mix well and serve as brownie filling
15.
Pour into the baked and cooled pie crust, put various nuts on it
16.
Preheat the oven to 180 degrees, fire up and down, and bake the middle layer for about 20 minutes
17.
Melt the dark chocolate in water, add butter and stir evenly, and mix into a chocolate liquid
18.
Put the chocolate liquid into the piping bag and squeeze it on the cool surface of the finished product for decoration
Tips:
1. The pie crust can be doubled and made more. It can be stored for 5 days in cold storage and 2 weeks in freezing.
2. The temperature of the oven is adjusted according to the actual situation at home
3. The amount of the recipe is exactly the amount of a 20cm pie plate (if you want a thicker pie crust, please add the pie crust material)
