Extreme Chocolate Pie
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: BHG Christmas Baking 2008
| 1 (8 oz) pkg. | brownie mix |
| 6 oz. | unsweetened chocolate |
| 1 c. | sugar |
| 3/4 c. | butter |
| 1 tsp. | vanilla |
| 3/4 c. | refrigerated or frozen egg substitute, (or 3/4 c. pasturized eggs) |
| sweetened whipped cream | |
| 1 (1.45 oz.) bar | dark sweet chocolate, shaved or coarsely chopped |
1. Preheat oven to 350 degrees. Grease a 9" pie plate; set aside. For crust: Prepare brownie mix according to pkg. directions. Spread in the bottom of prepared pie plate. Bake for 20-25 minutes or until toothpick comes out clean. Cool on a wire rack.
2. For filling: Melt chocolate; cool. In a medium bowl, combine sugar and butter. Beat with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in the melted 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. Transfer filling to prepared pie plate. Cover and chill for 4-24 hours. To serve, spread with whipped cream and sprinkle with shaved chocolate. Cut into wedges.
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