Triple Chocolate Brownie Cream Pie

Because I am a self proclaimed chocoholic, this recipe I have made up to share with you should not be too surprising. Pie with a chocolate pastry crust, little brownie chunks folded into chocolate cream filling. It will surely fix a chocolate craving. I hope you try it!

Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie 1  Triple Chocolate Brownie Cream Pie 2

Brownie Chunks:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 9″x9″ pan. Bake for 20 minutes. Cool and cut into small chunks.

Chocolate Pastry Crust:
3/4 cup + 1 Tbl flour
1 Tbl unsweetened cocoa
2 Tbl sugar
1/2 tsp salt
1/3 cup shortening
2-3 Tbl ice water

Stir together flour, cocoa, sugar, and salt.  Cut in shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together (I just needed 2 Tbl).  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool while making filling.

Chocolate Cream Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup  semi sweet chocolate chips
2 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat, stir in chocolate chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold brownie chunks into chocolate filling (reserve some little brownie chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream and garnish with reserved brownie chunks.

One Year Ago Today: Soft Brown Sugar Cookies w/Browned Butter Frosting Brown Sugar Cookies with Brown Butter Frosting

Two Years Ago Today: Almond Poppyseed Bread w/Almond Glaze Almond Poppyseed Bread with Almond Glaze

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

1 thought on “Triple Chocolate Brownie Cream Pie”

  1. I am at a loss for words… WOW! Just absolutely wow! This recipe! I am definitely going to try this myself. I might gain about 10 pounds but who cares?!

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