Decadent Brownie Yogurt Pie by Cake Duchess
PIN IT!Lora from cake duchess is a life saver!! She stepped in at the last minute to provide me with this amazing guest post. Lora always has the most delicious recipes on her site, including the most decadent desserts you have ever seen. On top of being an amazing baker, she is one of the sweetest people I’ve ever met. Thank you, Lora!
Hi all, it’s Lora from Cake Duchess! Thank you Claire for having me as a guest poster! It has been so nice getting to know you and your wonderful blog. I’m so excited for you and your upcoming wedding! I made this Decadent Yogurt Pie with Chobani Yogurt. You can make this pie with any Greek yogurt. It is a rich and delicious chocolate dessert. It was a big hit with our family and I think it will be with yours too! You could even make just the filling and not the pie shell and it would be like a brownie;) Enjoy this Decadent Brownie Yogurt Pie!
Decadent Brownie Yogurt Pie
Yield: 10 servings (serving size: 1 slice)
- 4.5 ounces all-purpose flour (about 1 cup)
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1/4 teaspoon salt
- 2 1/2 tablespoons vegetable shortening
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup ice water
- Cooking spray
- 4 tablespoons butter
- 4 ounces semisweet chocolate chips
- 4 tablespoons Nutella
- 6 ounces low-fat Chobani Greek Yogurt (or any other Greek yogurt)
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup sugar
- 1 cup all-purpose flour
- 1/3 cup Dutch process cocoa
- 1 teaspoon baking powder
- Dash of salt
- To prepare crust, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife.
- Combine 4.5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl.
- Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.
- Preheat oven to 350°.
- Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 7-inch pie plate coated with cooking spray and parchment paper. Remove remaining plastic wrap. Fold edges under, and flute.
- To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine. Fold the Nutella into the chocolate mixture.
- Place vanilla and egg whites in a bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture. Gently fold in the Chobani Greek Yogurt
- Lightly spoon the 1 cup flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Sift the flour, cocoa, baking powder, and dash of salt in a small bowl. Fold flour mixture into egg white mixture. Pour mixture into prepared crust.
- Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean (because the topping becomes so hard, it is difficult inserting a toothpick into the top to see if it is done. I baked mine for about 40-42 minutes). Cool on a wire rack.
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