Vitae’s Extreme Chocolate Pie
Ingredients
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
1 recipe Chocolate Whipped Cream (see recipe below) (optional)
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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).
Ingredients
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
1 recipe Chocolate Whipped Cream (see recipe below) (optional)
----
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).