It's a pie, it's a brownie, it's the amazing Chocolate Brownie Pie!
Chocolate Brownie Pie
Recipe from 1953 Gold Medal advertising
Preheat oven to 375˚.
Make pastry for 9-inch one crust pie; recipe is below.
Melt together over hot water (like this) 2 squares unsweetened chocolate and 2 tbsp. of butter.
Beat together thoroughly with a rotary beater 3 large eggs, 1/2 cup sugar, the chocolate mixture (add this in slowly so the heat from the mixture doesn't cook the raw eggs), 3/4 cup dark corn syrup and 3/4 cup pecan halves.
Pour into the dough-lined pan. Bake 40 to 50 minutes just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream.
One Pie Crust
Mix together 1 1/3 sifted flour and 1 tsp. salt.
Pour into measuring cup but don't stir 1/3 salad oil and 3tbsp. cold whole milk.
Then pour all at once over flour.
Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until dough circle reaches the edges of the paper. Peel off paper. If dough tears, mend without moistening by pressing edges together — or by pressing a scrap of dough lightly over the tear. Lift paper and dough by top corners; they will cling together. Place paper side-up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit dough into pan. Build up fluter edge.
Look at these adorable aprons from an old Sears catalog. So cute, it'd be a shame to spill something on them. I would have been afraid to wear them in the kitchen.