French Silk Cream Pie with Brownie Crust

Ingredients

• 1/2 cup unsalted butter (1 stick) at room temperature

• 1/2 cup granulated sugar

• 1/4 teaspoon kosher salt

• 3 ounces semi-sweet baking chocolate, melted and cooled

• 1 teaspoon pure vanilla extract

• 3 large pasteurized eggs - 2 at room temperature

• Ghiradelli double chocolate brownies

• 1/3 cup vegetable oil

• Whipped cream for serving

Directions

1. Set out eggs and butter to reach room temperature.

2. Melt chocolate and set it out to cool.

3. Bake brownies according to the box instructions in a pie dish. Allow it to cool and then press it down with the back of a spoon to make it into a dense crust.

4. In the bowl of a standing mixer fitted with the paddle attachment cream the butter until smooth.

5. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended.

6. Beat in the salt.

7. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract.

8. Switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes at high speed after each addition. (Don’t cheat!)

9. Pour filling into cooled brownie crust and place in the fridge to set - at least one hour.

10. Serve topped with whipped cream.

Credit: https://www.wellplated.com/mini-french-silk-pies/#wprm-recipe-container-34846