No-Crust Brownie Pie
A rich, fluffy no-crust brownie pie with chocolate wafer crumbs and walnuts, topped with Cool Whip, perfect for chocolate lovers and easy to serve at gatherings.
Ingredients
Instructions
- Beat egg whites until stiff.
- Slowly add sugar and salt, folding gently to combine.
- Fold in chocolate wafer crumbs.
- Add chopped walnuts and vanilla, mixing gently.
- Pour the batter into a buttered 9-inch pie plate.
- Bake at 325°F (160°C) for 35 minutes.
- Allow to cool completely.
- Serve topped with Cool Whip and garnished with cookie crumbs or grated chocolate.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until very stiff peaks form. If you prefer a nut-free version, simply omit the walnuts and consider adding a bit more chocolate wafer crumbs for texture. You can also substitute the sugar with a granulated sugar alternative, such as erythritol, for a lower-calorie option.
Serving Suggestions
Serve the no-crust brownie pie with a generous dollop of Cool Whip on top for added creaminess. It pairs beautifully with a scoop of vanilla ice cream or a sprinkle of grated chocolate for an elegant touch. For a delightful contrast, consider serving it alongside a fruit salad or some fresh berries.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. This brownie pie can also be enjoyed cold, making it a versatile dessert for any occasion.
Nutrition & Diet Analysis (per serving)
Each serving of No-Crust Brownie Pie contains roughly 209 calories, with 9g protein, 10g carbohydrates, and 10g fat. It is a good source of protein (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and richness of the brownie pie, making it denser. If you want to try it, replace each egg white with one whole egg, but be mindful of the baking time as it may need slight adjustments.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the fine chocolate wafer crumbs with gluten-free chocolate cookie crumbs or almond flour. Make sure all other ingredients, especially any added flavorings, are certified gluten-free to ensure the entire dish is safe for those with gluten sensitivities.
What can I use instead of walnuts?
If you're not a fan of walnuts or have allergies, you can replace them with pecans, almonds, or even sunflower seeds for a nut-free option. Each will add a unique flavor and texture, so choose based on your preference or dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).