Remember Milk Bar Monday you guys? If you're new to these parts, you may need some retraining. You See- about a year and a half ago I started a few bloggers and the long project of cooking our way through the genius of confectionery which is the Momofuku Milk Bar Cookbook 
So I mentioned on Friday that it becomes "month pie" and I keep true to that promise. (Although after today, you can not see for a week;)) This fudge brownie pie is everything you want in a pie with that name. First, lightly salted graham cracker crust and a rich, chocolate-y, fudgy filling which is the dream of a chocolate lover. It is smooth and silky, full of dark and deep chocolate flavor and the perfect base for a scoop of ice cream, whipped cream, or hot fudge. (Although I enjoyed it with a pinch of powdered sugar and nothing else.
I really really love pie, and one reason is the number of flavors and different options there. I've never made a chocolate pie, but I think it would be a great addition to a spread of the pie. it really feels like a holiday pie while filling the crowd brownie / chocolate cake magnet. I am always a fruit pie-lover before anything else, but it would be really nice to have a dessert away from all the pies with what one of them. (PS- I think I have to have a party pie !!)
please make sure to check the pie creations Erin and Jacqueline (who endorsed dairy and gluten free!) and if you did not buy the Momofuku milk Bar Cookbook
- Graham Crust recipe ¾ * or (1½ cups) (recipe below)
- 4.5 oz 72% chocolate
- 6 tablespoons butter
- 2 eggs
- ¾ cup sugar
- ¼ cup flour
- 3 tablespoons of cocoa powder, preferably Valrhona
- ½ teaspoon kosher salt
- ½ cup heavy cream
- 1½ cups graham cracker crumbs
- ¼ cup powdered milk
- 2 tablespoons sugar
- ¾ teaspoon salt kosher
- 4 tablespoons (1/2 stick) butter, melted
- ¼ cup heavy cream
- Heat oven to 350 ° F
- Mix crumbs, powdered milk , sugar and salt in a medium bowl. Add the melted butter and cream. Mix together, moisten the dry ingredients with the butter and cream. If the mixture does not hold its shape when pressed together, add another tablespoon of butter until it can do
- Reserve ¼ cup of the graham crust and pour the rest into a 10-inch pie pan. Using your fingers and the palms of your hands, press the crust onto bottom and sides of pie plate, covering the bottom and sides of the pan completely.
- Microwave chocolate and butter in a large bowl in the microwave for about 50 seconds. Use a heatproof spatula to mix together, working until the mixture is glossy and smooth. (Heat for 15-20 seconds at a time, if not completely melted.)
- Mix eggs and sugar in the bowl of a stand mixer fitted with the whip and whip on high for 3 to 4 minutes until mixture is frothy and pale yellow ribbon and reached the state. (Tear off your whip, dip in beaten eggs, and shake back and forth like a pendulum: the mixture should form a thickened, silky ribbon that falls and disappears into the dough.) If the mixture does not form ribbons, continue whisking as high as necessary.
- Replace the whip with the paddle attachment. Empty the chocolate mixture into the eggs and mix briefly down, then increase the speed to medium and paddle mixing for 1 minute or until brown and completely smooth. If there are dark streaks of chocolate, paddle for a few seconds, or as needed. Scrape the bowl.
- Add flour, cocoa powder and salt and paddle on low speed for 45 to 60 seconds. There should be no cluster of dry ingredients. If there are clumps, mix for 30 seconds. Scrape the bowl.
- Stream in the low speed heavy cream, the mixture for 30 to 45 seconds, until the dough has loosened somewhat and the white streaks cream are fully mixed in. scrape sides of bowl.
- Detach the pallet and remove the mixer bowl. Fold in 45g (1/4 cup) graham crust with a spatula. (These crumbs add small bursts of flavor and texture in the pie filling.)
- Take a sheet pan and put your graham crust pie plate on it. With a spatula, scrape the brownie batter into the shell graham. Bake for 25 minutes. The pie is lightly blow on the sides and develop a sugary crust on top. If the brownie pie is still liquid in the center and did not form a crust, bake for 5 minutes.
- Cool the cake on a rack. (You can speed up the cooling process by carefully transferring the pie in the fridge or freezer directly from the oven if you are pressed.) Wrapped in plastic, the pie will keep fresh in the refrigerator for 1 week or in the freezer for up to 2 weeks.