French Silk Brownie Pie

  1. Prepare the brownie batter according to your recipe or according to the box instructions (using the required additional ingredients-typically water, eggs and oil). Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. I made 4 of these in a tart pan, but I had some extra filling and a lot of extra brownie batter. There is easily enough batter and filling to make 6-8 tart-sized pies or a full pie. See note below for more details.
  2. Bake according to package (or your recipe) temperature specifications for about 10-15 minutes, depending on how gooey you want the crust. Remove from oven and allow to cool. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.
  3. For the filling: In a medium sized bowl, use a mixer cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy-that's ok.
  4. With your mixer on low, incorporate the eggs. As soon as they're just incorporated, start gradually turning your mixer to a faster setting, scraping the sides of the bowl as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.
  5. Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.
  6. Notes:
  7. If you do want to make a full pie, I'd recommend making either 1.5x or 2x the amount of filling. It depends on how much filling you want, but I think it's better to have a little extra than not enough! Also if you do a full pie you'll need to make the crust about 1-2 inches thick (so you might not need all the brownie batter, depending on how much you make) and bake it a little longer (30 minutes).

batch, butter, sugar, chocolate, eggs, fresh whipped cream, chocolate

Taken from tastykitchen.com/recipes/desserts/french-silk-brownie-pie/ (may not work)

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