Brownie Pie © 1984
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 12 pieces
3 tablespoons unsweetened cocoa, preferably Dutch-process
1/2 teaspoon vanilla extract
2 to 3 tablespoons ice water
4 ounces unsweetened chocolate
1 stick (4 ounces) unsalted butter
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup walnuts, coarsely chopped (optional)
1 cup heavy cream
1. Preheat the oven to 325º. Lightly butter a 9-inch pie pan.
2. Prepare the chocolate crust: In a medium bowl, blend together the flour, sugar and salt. Cut in the butter until the mixture is crumbly. Lightly stir in the cocoa and vanilla extract. Using fork to toss and mix, add just enough of the ice water to make a dough that holds together when pressed between your fingers -- it should still be slightly crumbly. Gather the dough together and press it evenly into the prepared pie pan. Trim the edges evenly and chill the crust while you make the filling.
3. Prepare the filling: In a small heavy saucepan, melt the chocolate and butter over low heat. Stir the mixture until blended and set it off the heat to cool slightly.
4. In a mixing bowl, beat the eggs until fluffy, about 2 minutes. Gradually beat in the sugar. Beat in the salt, vanilla and melted chocolate.
5. Sift the flour with the baking powder, then gently mix the dry ingredients into the chocolate egg mixture -- do not over mix. If you're including the chopped nuts, add them now and stir for a moment. Pour the filling into the chocolate crust.
6. Bake the pie in the center of the oven for 20 minutes, or until the edges of the filling are set while the center is still slightly moist. Cool on a rack.
7. Topping: Just before serving, whip the cream until stiff and spread it on top of the pie.