Chocolate Candy Pie

cook time:: 40-50 minutes
other time:: 4 hours chilling time

Tamara Brown

ingredients

Cake:

1 box brownie mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
1 cup chopped oreo cookies

Filling:

6 Tbs. water
1 1/2 tsp. unflavored gelatin
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 cup heavy whipping cream
1 5 oz. white chocolate bar with almonds, chopped
1/2 cup toasted pecans
4 chopped oreo cookies
1/2 oz. unsweetened melted chocolate

directions

Cake:

Heat oven to 350°F. Lightly grease a 10" spring form pan. In a large bowl, combine brownie mix, water, oil, and eggs. Beat 50 strokes by hand. Stir in 1 cup cookies. Spread in the pan. Bake at 350°F for 40-50 minutes or until center is almost set. Cool for 1 hour.

Filling:

1
Put 2 tablespoons of water in a small bowl. Add gelatin and let stand 1 minute to soften. In a saucepan, add 4 tablespoons of water, sugar, and cocoa over medium heat. Cook 2-3 minutes or until sugar dissolves, stirring occasionally. Reduce heat to low and add gelatin mixture. Stir until gelatin is dissolved. Cool to room temperature.
2
Beat whipping cream until stiff peaks form. Add gelatin mixture and beat until blended. Fold in cookies, nuts candy bar.

Assembly:

Spoon this mixture over brownie. Drizzle melted chocolate to make a lattice pattern on top. Or garnish with chocolate shapes and whipped cream. Refrigerate for 3 hours. Remove sides of pan and serve.

Source: Tamara Brown