Extreme Chocolate Pie, Brownie Crust, Chocolate Whipped Cream

READY IN: 5hrs 35mins
Recipe by drhousespcatcher

A BH&G recipe I don't get to use anymore due to diet. So instead of throwing it out, I am throwing it out here for someone else to use. Note: time to cool is 1 hour. Time to chill is 4 to 24. I used the lower amount with cool time for cooking time.

Top Review by jwagner3

this is a big favorite in our house. A must recipe for choco-holics, We usr reagular whipped cream with chocolate curls and carmel sauce drizzle,

Ingredients Nutrition

  • 8 ounces brownie mix
  • 1 cup sugar
  • 34 cup butter
  • 6 ounces unsweetened chocolate, melt then cool
  • 1 teaspoon vanilla
  • 34 cup fat-free liquid egg product or 34 cup pasteurized egg
  • 1 12 ounces dark chocolate, chopped
  • 12 cup whipping cream
  • 1 tablespoon sugar
  • 1 12 teaspoons unsweetened cocoa powder


  1. Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
  2. Preheat oven to 350°F.
  3. For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
  4. Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
  5. Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
  6. Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.

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