Extreme Chocolate Pie Brownie Crust Chocolate Whipped Cream Recipes

EXTREME CHOCOLATE PIE, BROWNIE CRUST, CHOCOLATE WHIPPED CREAM

Steps:

• Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
• Preheat oven to 350°F.
• For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
• Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
• Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
• Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.

EXTREME CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees.
• For crust prepare brownie mix according to package directions.
• Spread theh 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 meidum mixing bowl beat sugar and butter with an electric ixer 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.

PAULA JEAN'S EXTREME CHOCOLATE PIE

Steps:

• 1. Crust: Combine melted butter, graham cracker crumbs and 1/4 c. sugar in a bowl. Mix and press into a 9-inch pie pan and bake at 375 for 8-10 minutes. Set aside to cool while making filling.
• 2. Filling: Simmer the half & Half, salt & 3 T. sugar over medium high heat, stirring. Whisk the egg yolks in a bowl until thickened; add the cornstarch and the remaining sugar and continue whisking about a minute.
• 3. Drizzle 1/4 c. of the cream mixture into the yolk mixture to temper the eggs. Add another 1/4 c. and continue to stir. Return the yolk mixture to the saucepan with the cream mixture, whisking, until thick. Bubble will begin to appear and pop on the surface-then stir and cook a few seconds longer. Remove from heat and whisk in butter, chocolates and vanilla.
• 4. Pour into crust and chill overnight before serving with whipped cream (recipe follows)
• 5. Whip the cream with a mixer, add the sugar and vanilla and whip until soft peaks form.