Ingredients
CRUST
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35 chocolate wafer cookies
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
7 tablespoons melted
BROWNIE LAYER
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
½ cup
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8 ounces dark chocolate, chopped
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⅓ cup cocoa powder
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¼ cup light brown sugar
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1 tablespoon instant espresso powder
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3 large eggs, separated
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⅓ cup all-purpose flour
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1 tablespoon sugar
CHOCOLATE CUSTARD LAYER
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¾ cup sugar
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½ cup cocoa powder
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⅓ cup cornstarch
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4 cups whole milk
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
2 tablespoons
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1 tablespoon vanilla extract
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1 cup heavy cream
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Chocolate shavings
Directions
- Place wafer cookies into bowl of food processor; process until finely ground. Transfer to bowl; stir in 7 tablespoons melted butter until mixed well. Press crumbs into deep-dish pie plate. Freeze 30 minutes.
- Meanwhile, melt 1/2 cup butter in medium saucepan until bubbling. Remove from heat; immediately stir in dark chocolate until melted. Stir in 1/3 cup cocoa powder, brown sugar and espresso powder. Stir in egg yolks, 1 at a time, beating between each addition. Stir in flour until just combined.
- Preheat oven to 350ºF.
- Beat egg whites and 1 tablespoon sugar in separate bowl until stiff peaks form. Gently fold whites into flour mixture just until combined. Pour batter into frozen pie crust. Bake 35 minutes. Cool completely.
- Meanwhile, combine 3/4 cup sugar, 1/2 cup cocoa powder and cornstarch in large saucepan. Cook over medium heat, slowly whisking in milk. Bring to a boil. Cook, whisking, 2 minutes or until mixture is thickened. Remove from heat; stir in 2 tablespoons butter and vanilla. Cool completely.
- Pour chocolate custard over brownie layer in pie crust to fill pie plate. (You may have some pudding left over--a great snack for tomorrow.) Beat cream until stiff peaks form. Spoon over custard layer. Garnish with chocolate shavings. Refrigerate 30 minutes or until firm before serving.
