Extreme Chocolate Pie
Cheri Clotiaux Stringer (source unknown)
Yield: 8-10 servings
1 (8oz) pkg brownie mix
1 cup sugar
3/4 cup butter
6 oz unsweetened chocolate, melted and cooled
1 tsp vanilla
3/4 cup refrigerated or frozen egg product, thawed, or 3/4 cup pasteurized eggs
1 (1.45oz) bar dark chocolate, coarsely chopped
1 recipe Chocolate Whipped Cream (optional)
Chocolate Whipped Cream
1/2 cup whipping cream
1 Tbsp sugar
1 1/2 tsp unsweetened cocoa powder
Pie: Preheat oven to 350˚F. For crust, prepare brownie mix according to package directions. Spread in the bottom of a greased 9-inch pie plate. Bake 20-25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire rack.
For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about 1 minute or until light and fluffy.
Transfer filling to prepared pie plate. Cover; chill for 4-24 hours. Before serving, sprinkle with chopped chocolate.
Chocolate Whipped Cream: Combine the three ingredients in a small chilled bowl. Beat with chilled beaters on medium speed until soft peaks form. Make 1 cup.
Yield: 8-10 servings
This is soooo rich you may not be able to eat a slice at one sitting. I used the Ghiradelli Double Chocolate Brownie Mix for the crust and Scharffen Berger Chocolates (available at Central Market) for the rest of the ingredients and the topping on the pie. Another one of those Birthday Club endeavors — they assign me dessert because they know I’ll go ALL out and chocolate! (Oct 2001)
1 (8oz) pkg brownie mix
1 cup sugar
3/4 cup butter
6 oz unsweetened chocolate, melted and cooled
1 tsp vanilla
3/4 cup refrigerated or frozen egg product, thawed, or 3/4 cup pasteurized eggs
1 (1.45oz) bar dark chocolate, coarsely chopped
1 recipe Chocolate Whipped Cream (optional)
Chocolate Whipped Cream
1/2 cup whipping cream
1 Tbsp sugar
1 1/2 tsp unsweetened cocoa powder
Pie: Preheat oven to 350˚F. For crust, prepare brownie mix according to package directions. Spread in the bottom of a greased 9-inch pie plate. Bake 20-25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire rack.
For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about 1 minute or until light and fluffy.
Transfer filling to prepared pie plate. Cover; chill for 4-24 hours. Before serving, sprinkle with chopped chocolate.
Chocolate Whipped Cream: Combine the three ingredients in a small chilled bowl. Beat with chilled beaters on medium speed until soft peaks form. Make 1 cup.