What is a Georgie Porgie Pie, An Incredibly delicious layered brownie pie, CVC's Holiday Series

A Georgie Porgie Pie is a layered pie with brownie, white cake, German chocolate coconut pecan icing and fudge dolloped on the top. It is extremely rich and incredibly delicious! A local bakery in Cartersville, GA called Agan’s bakery made this pie when I worked there while in high school decorating cakes. It was one that flew off the shelf and was a favorite! I have since learned that Mac’s Bakery in Rockmart, Georgia sells one too! Scroll down for the recipes and PLEASE SUBSCRIBE, LIKE AND SHARE!

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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia.

NOW FOR THIS DELICIOUS RECIPE:
Georgie Porgie Pie!
Chocolate Layer
1/2 CUP SUGAR
2TBSP SELF-RISING FLOUR
3TBSP COCOA
1/2 STICK SALTED BUTTER (MELTED)
1 LARGE EGGS
DASH OF SALT
1/2 TSP. VANILLA EXTRACT
Preheat oven to 350 for baking pie. In a glass batter bowl combine sugar, cocoa, and flour. Whisk well. Add butter, eggs, salt, and vanilla mix well. Place in an unbaked pie crust, now make cake batter.
For Cake Batter:
1/4 CUP SHORTENING
1/4 CUP PACKED BROWN SUGAR
1/2 CUP SUGAR
1 EGGS
3/4 CUPS SELF-RISING FLOUR
1/3 CUP BUTTERMILK
1 TSP VANILLA
Cream Shortening and sugars, then add egg and mix well. Add remaining ingredients. Mix for 2 minutes. Place about a ½ inch layer on top of brownie layer. Bake at 350 degrees for about 40 minutes. Check and make sure cake is done before removing from oven. Let cool to room temperature before icing with German chocolate icing. Make icings while it bakes.
German Chocolate Icing
2 EGGS
1 1/3 CUP EVAPORATED MILK
1 1/3 CUPS GRANULATED SUGAR
1 STICK SALTED BUTTER OR MARGERINE
DASH OF SALT
1 TSP. VANILLA
7 OZ. FLAKED COCONUT (HALF OF 14 OZ. BAG)
¾ CUPS CHOPPED PECANS
Crack eggs into a large microwavable bowl. Add evaporated milk and sugar and whisk well. Add melted butter (make sure it is not hot or it will cook the eggs). Whisk again and add a dash of salt. Add vanilla extract. Continue to whisk.
Put in microwave for 2 minutes. Take out and stir well. Return to microwave for 2 minutes. Take out and stir well (it should be getting thick). Put back in microwave and repeat steps cooking for 1 minute then whisking until it is thick. It should get creamy looking. If you cook too long the mixture will curdle making the butter separate from the frosting. 7-9 minutes should work!
Add flaked coconut and pecans and fold in the icing. Pour into shallow pans (like pie plates) to cool. Ice with this icing once pie has cooled to room temperature.
Dollop fudge frosting around the top of pie after icing with German chocolate icing.
Fudge Frosting:
2 CUPS POWDERED SUGAR
3 TBSP COCOA
1 TBSP. EVAPORATED MILK
¼ CUP SALTED BUTTER OR MARGERINE
DASH OF SALT
½ TSP. VANILLA
Add powdered sugar to mixing bowl. Add a dash of salt, & cocoa whisk. Warm evaporated milk & butter in microwave until it is hot.
Add the liquid in mixing bowl and mix well. Add vanilla extract. Before drizzling on pie, warm a few seconds in the microwave so you can dollop it on top of pie.
WHAT AN AMAZING DESSERT! Watch my tutorial on YouTube or Facebook for step by step instructions. Tammy!
I like to use a refrigerated pie crust for this pie!