Brownie Pie with Strawberry Cream Topping

2/3 cup butter or margarine, softened
1/3 cup Hershey's Cocoa or European Style Cocoa
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
Strawberry Cream Topping:
10 ounces frozen strawberries in syrup, thawed
1/2 pint (1 cup) cold whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Heat oven to 325F. Grease 9 inch pie plate. In a 2-quart saucepan, melt butter over low heat. Stir in cocoa until smooth. Remove from heat; immediately stir in sugar, flour, baking powder, salt, eggs and vanilla. Stir until well blended and smooth. Pour into pie plate. Bake 25-30 minutes until toothpick comes out clean. Cool completely in pan on wire rack.

Strawberry Cream Topping:
Thaw strawberries and drain. In blender or food processor, puree strawberries. In small mixer bowl, beat cream, sugar and vanilla until stiff. Fold in pureed strawberries. Spread cream topping. Cover; refrigerate.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana