Description
This brownie bottom chocolate pie combines a rich, fudgy brownie crust with a luscious French silk filling, topped with whipped cream and chocolate shavings for the ultimate chocolate indulgence.
Ingredients
Units
Scale
- 1 recipe of brownies (see the link above for the crust)
- 4 ounces dark chocolate (at least 60% cacao, I use Ghirardelli 72%), melted and cooled
- 1 cup (2 sticks) of butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Whipped cream, for topping
- Chocolate shavings, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a pie plate well.
- Prepare your favorite brownie recipe or use a boxed mix, and bake in the prepared pie plate for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie crust to cool completely.
- For the filling, melt the dark chocolate and let it cool to room temperature.
- In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and continue beating until light and fluffy.
- Add the cooled chocolate to the butter mixture and mix until well combined.
- Add the eggs one at a time, beating for 2 minutes after each addition to ensure the mixture is smooth and creamy.
- Stir in the vanilla extract.
- Pour the filling into the cooled brownie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, top with whipped cream and garnish with chocolate shavings.
Notes
Use a high-quality dark chocolate for the best flavor. Ensure the brownie crust is completely cool before adding the filling to prevent it from melting. The pie needs to chill for at least 4 hours to set properly. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35
- Sodium: 150
- Fat: 40
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 120