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Now that it’s officially Spring (although if you live in Pittsburgh you beg to differ considering some areas had snow) it’s time to switch from the rustic winter and fall pies and focus more on the creamy and cool kind. But that’s not to say that those traditional pies like the one from MRS. SMITH’S® can’t be enjoyed all year round. Lord knows we’re a pie household! So when the good folks from EDWARDS® reached out and asked for a way to make Easter and Spring a bit sweeter I was thrilled! As soon as I saw that we could use their HERSHEY’S Chocolate Crème Pie in the recipe I jumped at the chance to share my Chocolate Cream Pie Brownie Trifle!
It has layers of fudgy chocolate brownies, fresh stablized whipped cream, crushed chocolate wafers of course chopped up chunks of EDWARDS® HERSHEY’S Chocolate Crème Pie. Oh yeah your Easter dessert just got wayyyyyyyyyyyyyy more awesomer!
So into my car I went for a quick run to my local Walmart to grab me one of these scrumptious pies. And as I’ve said before having the aisles marked so clear make my shopping a breeze. BUT wait, there’s more! Have you guys checked out that new app IBOTTA? It’s pretty cool! You sign up and can get cash back on your purchases at local stores. Here if you sign up, look for Walmart and all the great rebates they offer you’ll see a $1.00 rebate off of the EDWARDS® pies. Plus there’s also an offer for MRS. SMITH’S® Pies as well! All you do is unlock the reward, scan in your receipt and if it’s validated you get money back! SWEET!
So now let’s get to making this amazing treat! I’m a total cookie crust kind of girl and thankfully EDWARDS® pies come with that cookie crust so with every bite you’re getting nothing but deliciousness!
The first thing you need to do here is make the brownies. Now when I make these I tend to make them in a quarter sheet pan. You don’t want the brownies thick. Mine about a 1/2″ thick when they are done. Now the big thing here is they need fully cooled before you cut them or make the trifle.
Next the pie… oh that pie that I just wanted to dive into face-first. In order to get the best solid cuts out of it, you only want it to thaw partially before you cut it. If it’s completely thawed it’ll be more difficult to get uniform cuts so you want to cut it as soon as you can get a sharp knife in it and cut straight lines. Make sense?
On to the assembly, which is something doing with your kids would be a blast. Someone can be in charge of the brownie chunks (don’t be surprised if some don’t make it into the trifle but rather into their mouth!), another for the whipped cream, you can handle the pie chunks and the youngest can add the cookie crumbles when you’re ready to serve!
This recipes makes a lot. My trifle dish is 15 cups and I filled it up to 1/2″ from the top. I did have some brownie chunks left over…gee, whatever will I do with them??? LOL What you could do is when you’re ready to serve add some chunks on top as a garnishment with the cookie crumbles. I love adding the cookie crumbles as it gives this trifle a different texture element.
So when you make a trifle you really need to make it and then let it chillax in the fridge for a few hours for the flavors to marry. But I maybe kinda sorta snuck a spoon (or 4) of this from the backside of the bowl. OMG…. no really… OOOOOOOOOOOOOOO EHMMMMMMMMM GHEEEEEEEEEEEEEEEE!!! Go make this. No seriously, quit reading this and go make this.
Wait, no, you have to finish reading this in order to know how to make it. lol
What’s awesome about trifles is that you can make one big one for pot luck dinner, picnic or function. OR if you are having a dinner party, make them in individual size glasses. Then when you present them your guests will feel like they are getting their own personal gift.Print
- 1 stick unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/2 cups white sugar
- almost 1/4 teaspoon salt
- 2 teaspoon Chocolate Extractt
- 2 large eggs, at room temperature
- 1 cup all purpose flour
- 2 tablespoon cocoa powder (not Dutch-processed)
- 1 teaspoon baking powder
- 1 teaspoon Espresso Powder
- 6 cups Stablized Whipped Cream
- 1 whole EDWARDS® HERSHEY’S Chocolate Crème Pie, semi-frozen (you want to cut it while it’s still partially frozen)
- 1 1/2 cups crumbled chocolate wafers
Make the Brownies
- Preheat oven to 350°F, rack in the middle.
- Line a quarter sheet pan with parchment paper. If you don’t have one use a 13×9” pan. You don’t want these brownies thick.
- In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
- Remove from heat and allow to cool slightly.
- Stir in the sugar, salt, and Chocolate Extract .
- With a sturdy mixing spoon, beat the eggs in one at a time until blended.
- Add flour, Espresso Powder, baking powder and cocoa and beat until the batter is just smooth. Don’t over mix.
- Spread the batter into the pan and bake for 17-22 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay.
- Set the pan on a cooling rack and allow to cool completely
- Cube the brownies into 1/2” pieces.
- Cut the pie into 1” chunks. It’s best to cut the pie with a sharp tip knife and while the pie is semi frozen.
- In a large trifle dish (mine is about 15 cups) start with a layer of brownies followed by a cup of whipped cream.
- Next add in a third of the pie cubes followed by another cup of the whipped cream.
- Repeat by adding another layer of brownies, whipped cream, pie and so forth until you end up with a final layer of whipped cream on top. You want to make sure you leave about an inch space at the top of your trifle.
- Cover and chill for at least 2 hours.
- Before serving add the crumbled chocolate cookie wafers on top.