Decadent Brownie Yogurt Pie and a Little New York City

A totally Decadent Brownie Yogurt Pie that will just wow your guests! The just is made with cocoa and Nutella and is topped with a rich cocoa, Nutella, Greek yogurt brownie.

I have been a bad girl. A bad, bad girl. These last three days I have eaten my way through New York City. I feel like I need to do a cleansing week of just raw vegetables and lots of juices.

Decadent Brownie Yogurt Pie

                               
I have had my eye on this decadent and supposedly light version of a Mississippi Mud Pie. Yes, a LIGHT version. Light and DELICIOUS! It is nowhere near a Mississippi Mud Pie. It was more like a Brownie Pie, and that is why I called it that.

My friend’s mother-in-law Ann is from Georgia. She makes THE REAL super high-calorie Mississippi Mud Pie. She told me on Christmas Eve she would even give me her recipe. Ann explained that it calls for a stick of butter, lots of marshmallows, and pecans from Georgia. She made some for their family Christmas Eve party that we are always invited to and I had two tiny squares. TINY. As I felt the enamel peeling away from my teeth, I couldn’t stop thinking about getting her recipe. But since we sort of overdid it during Christmas time, I thought I’d try the lighter version and share with my friend Lauren. I will still make Ann’s version one day.

I will not be telling Ann that I made a light Mississippi Mud Pie. She would just tell me in her sweet Southern accent, “Lora, now that can’t be a REAL Mississippi Mud Pie if it is light.” 

Valentine’s Day is fast approaching. This Decadent Brownie Yogurt Pie is a dessert that is perfect for the ending of a romantic meal with your sweetie. Or better yet, make it your romantic meal.

Decadent Brownie Yogurt Pie

Yield: 10 servings (serving size: 1 slice)
*I used a 7–inch pie plate.

Ingredients

Crust:

• 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

Filling:

• 4  tablespoons  butter
• 4  ounces  semisweet chocolate chips
• 4 tablespoons Nutella
• 6 ounces low-fat Chobani 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

Preparation

1. 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.

2. Preheat oven to 350°.

3. 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.

4. 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.

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Decadent Brownie Yogurt Pie

A totally Decadent Brownie Yogurt Pie that will just wow your guests! The just is made with cocoa and Nutella and is topped with a rich cocoa, Nutella, Greek yogurt brownie. Simply irresistible for the chocolate lovers!

Prep Time10 mins

Cook Time40 mins

Servings: 1 pie

Author: Lora

Ingredients

• Crust:
• 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
• Filling:
• 4  tablespoons  butter
• 4  ounces  semisweet chocolate chips
• 4 tablespoons Nutella
• 6 ounces low-fat Chobani 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

Instructions

• 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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