Recipe: Extreme Chocolate Pie with Chocolate Whipped Cream and Brownie Crust (using brownie mix)

Extreme Chocolate Pie
Source: Better Homes and Gardens; October, 2001
Makes 10 servings

This chocoholic's bliss can be made a day in advance.

1 (8-oz.) 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 1.45-oz. bar dark chocolate, coarsely chopped
1 recipe Chocolate Whipped Cream (optional)

Preheat oven to 350 degrees F.

For crust, prepare brownie mix according to package directions. Spread in the bottom of a greased 9-inch pie plate.

Bake 20 to 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 to 24 hours.

Before serving, sprinkle with chopped chocolate. Serve with Chocolate Whipped Cream.

Chocolate Whipped Cream:
Makes 1 cup whipped cream

In a chilled small bowl combine:
1/2 cup whipping cream
1 tablespoon sugar
1 1/2 teaspoons unsweetened cocoa powder
Beat with chilled beaters on medium speed until soft peaks form.