Tuesday, February 4, 2014
You had me at Waffle Cone Crust
To start with - a waffle cone crust. Never have I ever heard of such a concoction, but it worked! The brownie filling was rich and dense. The original recipe called for a banana mashed up into the cheesecake layer, um no. Not sure why that sounded off to me but sure did. I changed it to sliced bananas and then topped with strawberries.
As I write it sounds like this recipe is so complicated, but in all honest it was really simple and just involved some time in the oven for various layers.
Matt Boomer even had two slices. How on earth he can pack it away, I will never know, but a sweet tooth he sure does have. And I am glad of it! That means he will test out just about anything I bake. And I do appreciate that!
Banana Split Brownie Pie
For the Crust
2 cups waffle cones, crushed
6 Tablespoons butter, melted
For the Pie
1 brownie mix (9x13 size)
1/4 cup oil
2 Tablespoons water
1 Tablespoons instant coffee granules
For the Cheesecake
1 (8 oz.) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 Tablespoon flour
For the Topping
1 container strawberries, halved
2 bananas sliced
1/4 cup hot fudge ice cream topping
Crush the waffle cones and combine with the melted butter. Press into a 9 inch pie pan.
In a large bowl, combine all the brownie ingredients and stir until mixed. Spoon into the crust carefully. Bake at 350* for 30 minutes.
While the brownie is baking, beat the cream cheese, sugar, vanilla, flour, and egg until creamy. Spread on top of the baked brownie very carefully. Bake another 20 minutes. Let cool on a wire rack. Refrigerate until serving time.
Before serving, place sliced bananas on top of the cheese cake layer. Then place halved strawberries on top of the pie. Heat the hot fudge for 30 seconds and drizzle over strawberries. Refrigerate leftovers.