Viking RDMOR206SS Convection Cookbook - Page 41
Fudge Brownie Pie
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Fudge Brownie Pie 1/4 cup margarine or butter, 3/4 cup packed brown sugar 1 tablespoon instant espresso coffee 3 eggs 1 bag (12 ounces) semisweet chocolate chips 1/4 cup all-purpose flour 1 cup chopped pecans 1 9-inch unbaked pie shell 11/2 teaspoons rum extract 1 cup whipping cream, whipped stiffly Chocolate sprinkles Makes 12 servings Cream margarine and brown sugar until light and fluffy. Stir in espresso. Add eggs, one at a time, beating well after each. Place chips in 4-cup measure or small bowl. Microwave at MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3 times. Stir chocolate, flour and pecans into butter, sugar, egg mixture. Pour into pie shell. Bake 24 to 28 minutes on low rack on LOW MIX. Cool. Fold rum extract into whipped cream. Spread on top of pie and decorate with sprinkles. Per Serving: Calories: 480 Protein: 5 g. Carbohydrate: 42 g. Fat: 35 g. Cholesterol: 96 mg. Sodium: 168 mg. 39
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