EXTREME CHOCOLATE PIE
1 (8-oz) pkg brownie mix
1 cup sugar
3/4 cup butter
6 oz unsweetened chocolate, melted an cooled
1 tsp vanilla
3/4 cup refrigerated or frozen egg product, thawed
1 (1.45 oz) bar dark sweet chocolate, coarsely chopped
Chocolate Whipped Cream:
1/2 cup whipping cream
1 Tbs sugar
1-1/2 tsp unsweetened cocoa powder
Preheat oven to 350 degrees. Grease a 9-inch pie plate; set aside. For crust, prepare brownie mix according to package directions. Spread in the bottom of prepared pie plate. Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Cool on a wire rack.
For filling, in a medium mixing bowl, beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in the melted and cooled 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.
Spoon filling over brownie crust. Cover and chill for at least 4 huors or up to 24 hours.
To make Chocolate Whipped Cream: In a chilled, small mixing bowl, combine whipping cream, sugar and unsweetened cocoa powder. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
To serve, sprinkle with coarsely chopped chocolate bar and chocolate whipped cream.
*recipe taken from Better Homes and Gardens' Our Best Recipes