Shelly's Recipe

BAILEYS IRISH CREAM BROWNIE PIE

Category: Pies - Miscellaneous

Pastry for a 1-crust pie
1/2 cup (1 stick) unsalted butter
2(1 ounce) squares unsweetened chocolate
2 eggs
1 cup sugar
2 tbsp Irish cream liqueur
1 tsp vanilla extract
1/3 cup flour
1/4 tsp salt
1 cup chopped walnuts or pecans

Line a 9 inch pie pan with the pastry, forming a high edge. Crimp the edges. Refrigerate crust while preparing filling.

Preheat oven to 350 . In a small, heavy saucepan over moderately low heat, melt butter and chocolate. Let cool slightly.

Beat the eggs until foamy. Gradually beat in the sugar in a thin stream until the eggs are thick and lemon colored. Reduce the mixer speed to slow. Beat in the melted chocolate, then the liqueur and the vanilla. Fold in the flour blended with the salt. Scatter the chopped nuts in the bottom of the pie crust. Pour the filling over the nuts.

Bake the pie until the crust is golden and the filling is no longer jiggly, about 35 minutes. Cool completely on a wire rack. Serve with ice cream or whipped cream flavored with additional Irish cream liqueur.