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Passover Brownie Walnut Pie (Dairy)
Makes a 9-inch pie
For the pie crust:
- Nonstick cooking spray
- 1/4 cup of sugar, divided into half
- 1/4 cup orange juice
- 1/2 teaspoon vanilla
- 4 squares of matzo
- 1 tablespoon softened margarine
- 2/3 cup of toasted, chopped walnuts
For the brownie filling:
- 3 cups cream cheese, softened
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup of chocolate chips
- 3/4 cup walnuts, chopped
To make the pie crust:
Wet each sheet of matzo under a faucet of running water. Saturate papers towels with water and layer each sheet of matzo in between the paper towels, stacking them in a pile on top of each other. Let the matzo sit for 15 minutes until they resemble the texture of al-dente lasagna noodles.
Meanwhile, coat a 9-inch pie pan with nonstick cooking spray and sprinkle with half the sugar. Combine orange juice and vanilla in a small spray bottle.
Once the matzo is pliable, spray both sides of the wet matzo with the orange-vanilla liquid. Then, coat both sides of the matzo with softened margarine and sprinkle with remaining sugar. Place the four matzos on a clean surface so that they form a square. Turn the pie pan upside down over the arranged matzos. Use a sharp knife to cut around the pan, leaving a 1-inch border. You should now have four matzo wedges forming a circle. Turn the pie pan right side up and place the wedges with the points in the center of the pan so that the pan is covered with the matzo pie crust. Sprinkle the bottom of the curst with toasted walnuts and set aside.
To make the filling:
Preheat oven to 325.
Combine the cream cheese, cocoa powder, sugar and vanilla with an electric mixer on medium speed. Add eggs and blend well. Pour the mixture into the crust. Sprinkle 3/4 cup of the chocolate chips and walnuts over the pie. Bake for about an hour until the center is set. Garnish the pie by drizzling about 1/4 cup of melted chocolate chips. Chill before serving.
