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Betty Crocker’s chocolate brownie pie recipe from the ’50s

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Vintage chocolate brownie pie recipe - Food from 1953-001

Chocolate brownie pie (1953)

Never before a pie like this! Imagine the chewy, chocolatey goodness of brownies rich with pecans. That’s the filling for this exciting new Betty Crocker pie.

It goes so far you can get 8 to 10 servings from a single pie. The Stir-N-Roll crust is light and flaky… fresh and delicate in flavor.

Betty Crocker’s chocolate brownie pie recipe (1953)

Directions

Preheat the oven to 375 F (quick moderate).

Make pastry for 9-inch One-Crust pie. Use your own recipe or try Betty Crocker’s quick easy Stir-N-Roll method (recipe below).

Melt together over hot water:

*2 squares (2 ounces) unsweetened chocolate
2 tablespoons butter

Beat together thoroughly with rotary beater:

3 large eggs
1/2 cups sugar
the chocolate mixture
3/4 cup dark corn syrup

Mix in:

3/4 cup pecan halves

Pour into pastry-lined pan. Bake for 40 to 50 minutes in a quick moderate oven (375 F) just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream. Serves 8 to 10.

*To use cocoa, omit chocolate and sift 1/2 cup cocoa with the sugar. Then add 1/4 cup melted butter to the egg and sugar mixture.

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Vintage chocolate brownie pie recipe - Dessert from 1953

Recipe: Stir-N-Roll pastry for 9-inch one-crust pie

Mix together:
1-1/3 cups sifted Gold Medal Flour
**1 teaspoon salt

Pour into one measuring cup (but don’t stir together):
1/3 cup cooking (salad) oil
3 tablespoons cold whole milk

Then pour all at once into flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12-inch square). Roll out gently until the circle of dough reaches the edges of paper. (Waxed paper will not slip while rolling pastry if the tabletop under the paper is slightly damp.)

Peel off top paper. If the dough tears, mend without moistening by pressing the edges of the tear together… or by pressing a scrap of patry lightly over the tear.

Lift paper and pastry by top corners; they will cling together. Place paper side up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit pastry in pan. Build up fluted edge.

**If you use Gold Medal self-rising dough, omit salt in pastry and bake in slow moderate oven (325 F).

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