Extreme Chocolate Pie
1 8-ounce package brownie mix
1 cup sugar
3/4 cup butter
6 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
3/4 cup refrigerated or frozen egg product, thawed, or 3/4 cup pasteurized eggs
1 1.45-ounce bar dark sweet chocolate, coarsely chopped
Chocolate Whipped Cream (recipe below)
Recipe Directions
1. Preheat oven to 350 degree F. Grease a 9-inch pie plate; set aside. For crust, prepare brownie mix according to package directions. Spread in the bottom of prepared pie plate. Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Cool on wire rack for 1 hour.
2. 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 the melted and cooled chocolate and the vanilla. Gradually add egg product, beating on low speed until combined. Beat on medium to high speed about 1 minute or until light and fluffy, scraping side of bowl constantly.
3. Spoon filling over baked brownie in pie plate. Cover and chill for at least 4 hours or up to 24 hours.
4. To serve, sprinkle with chopped chocolate bar. If desired, serve with Chocolate Whipped Cream. Makes 10 servings.
Chocolate Whipped Cream: In a chilled small mixing bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1-1/2 teaspoons unsweetened cocoa powder. Beat with chilled beaters of an electric mixer (or a rotary beater) on medium speed until soft peaks form (tips curl).