Do you know what’s better than a brownie? A mini brownie pie with a wafer cookie crust!
Prep Time: 25 minutes | Cook Time: 60 minutes | Yield: 9 servings
Ingredients:
FOR THE FILLING
- 2 c. cane sugar
- ¾ c. unsweetened cocoa powder
- ½ c. unsalted butter, melted
- 4 eggs, room temperature
- 2 tbsp. espresso powder
- 1¼ c. condensed coconut milk
- 2 tsp. vanilla extract
- ½ tsp. salt
FOR THE CRUST
- 5 c. wafer cookies
- 1 c. unsalted butter
- ½ c. brown sugar
FOR THE TOPPINGS
- Whipped cream
- Fresh raspberries
Directions:
FOR THE CRUST
- Preheat the oven to 375° F and brush nine mini aluminum pie tins with melted coconut oil or spray with a non-stick spray.
- Place the prepared pie tins on a large baking sheet.
- Add the wafer cookies, butter and sugar to a food processor.
- Pulse until smooth, scraping the sides down with a spatula occasionally.
- Then, press the wafer cookie mixture into the mini pie containers.
- Bake the crust for 15 minutes, then allow to cool for 10 minutes.
FOR THE FILLING
- Reduce the oven to 350° F.
- In a large bowl, combine the sugar, cocoa powder and butter with an electric mixer.
- Then, add the eggs, espresso powder, condensed coconut milk, salt and vanilla extract.
- Mix for 1 minute until smooth.
- Then, pour the mixture over the cooled pie crust, filling to the top.
- Once each pie tin is filled, bake for 45 minutes.
- Allow to cool for 30 minutes, then top with whipped cream and raspberries.