Ingredients
For the graham crust:
1½ cups graham cracker crumbs
¼ cup milk powder
2 Tbsp granulated sugar
¾ tsp kosher salt
4 Tbsp butter, melted
¼ cup heavy cream
For the brownie filling:
4.5 oz 72% dark chocolate
6 Tbsp butter
2 large eggs
¾ cup granulated sugar
¼ cup all‑purpose flour
3 Tbsp unsweetened cocoa powder
½ tsp kosher salt
½ cup heavy cream
Instructions
Preheat oven to 350 °F (175 °C).
In a bowl, combine graham crumbs, milk powder, sugar and salt. Stir in melted butter and heavy cream until mixture holds together when pressed. Press into the bottom and up the sides of a 10‑inch pie tin, reserving about ¼ cup of crumbs aside.
n a microwave‑safe bowl, melt chocolate and butter together in short bursts, stirring until glossy and smooth
In the bowl of a stand mixer fitted with whisk attachment, whip eggs and sugar on high for 3–4 minutes until pale, fluffy, and ribbon‑stage.
Switch to paddle attachment. Add chocolate mixture and mix on low, then medium, until uniform. Scrape down sides.
Add flour, cocoa powder, and salt; mix on low for 45–60 seconds until smooth
Stream in heavy cream on low speed; mix until no white streaks remain. Scrape bowl again
Gently fold in reserved graham crumbs for texture pops in filling
Place pie tin on a sheet pan. Pour batter into crust. Bake 25 minutes, or until puffed slightly with a sugary crust on top (add another 5 minutes if center remains too liquid).
Cool pie completely at room temp or refrigerate/fridge to set. Store covered in fridge up to 1 week or freeze up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert