Active Prep Time: approximately 1 hour
- 2 9-inch-deep-dish pie crusts, unbaked
- 1 box brownie mix, and ingredients called for on package
- 2 Tablespoon unsalted butter
- 1 1/3 cups semisweet chocolate chips (I used mini)
- 1 teaspoon vanilla extract
- 2/3 cups granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 egg yolks
- 1 cup heavy cream, divided
- 2 cups whole milk
- 2 Tablespoons sugar
- 1 cup heavy whipping cream
- (To skip a step, CoolWhip or Redi-Whip will also work!)
- Preheat the oven 350 degrees F. Add the pie crusts to your pie plates, and poke a few small holes in the bottom. Make the brownie batter according to the box instructions. Divide evenly between the two pies. Bake for 30-35 minutes or until the center of the brownie is set. If you notice that the pie crust is already golden brown before the rest of the pie is done, use a pie shield or aluminum foil to prevent burning. Let the pies cool completely.
- Meanwhile, start cooking the chocolate cream. Place the chocolate chips, butter and vanilla in a 2-qt. mixing bowl and set aside.
- In a medium saucepan away from the heat, whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in 1/4 cup heavy cream until smooth, with no lumps. Repeat with another 1/4 cup heavy cream. Whisk in the egg yolks.
- Place the saucepan over medium heat, and gradually add in the remaining heavy cream and milk.
- Bring to a boil, whisking constantly as it thickens. Boil for one minute. The consistency will change quickly from thin to thick, so make sure to watch! Also make sure that you let it thicken, because it will not set as it cools if you do not.
- Remove the pan from the heat and pour over the reserved chocolate chip mixture. Whisk until the chocolate has melted and the mixture is smooth.
- Pass through a strainer into a large bowl, to ensure that there are no lumps. Place plastic wrap or buttered parchment paper directly over the surface of the chocolate so that a skin does not form (similar to heated chocolate pudding). Chill in the refrigerator completely.
- Once the brownie and chocolate cream are completely cool, pour the chocolate cream evenly over the two brownie pans and smooth out.
- For the whipped cream, place a medium-sized metal bowl and metal electric beaters into the freezer for 10 minutes. Remove from the freezer and place the sugar and heavy whipping cream into the bowl. Whisk on low to avoid splattering at first. Continue to increase the speed to medium-high until stiff peaks form.
- (When I made this, I immediately split the whipped cream and spread across both pies. If you use store-bought whipped cream and are not eating the pie right away, wait and add the whipped cream when you are serving.)
- Either way, allow the pie to chill for at least an hour before serving. Dig in!