Extreme Chocolate Pie, Brownie Crust, Chocolate Whipped Cream

Recipe by Chef #208121
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 35mins
SERVES: 10
UNITS: US

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 3/4 cup pasteurized egg
  • 1 12
    ounces dark chocolate, chopped
  • 12
    cup whipping cream
  • 1
    tablespoon sugar
  • 1 12
    teaspoons unsweetened cocoa powder
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DIRECTIONS

  • Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
  • Preheat oven to 350°F.
  • 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.
  • 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.
  • Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
  • 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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