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1
Heat the oven to 350F.
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2
Dump 210 g (1 1/4 cups) graham crust into a 10-inch pie tin and set the remaining 45 g (1/4 cup) to the side.
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3
With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides of the pan completely.
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4
Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.
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5
Combine the chocolate and butter in a microwave-safe bowl and gently melt them together on low for 30 to 50 seconds.
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6
Use a heatproof spatula to stir them together, working until the mixture is glossy and smooth.
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7
Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whip together on high for 3 to 4 minutes, until the mixture is fluffy and pale yellow and has reached the ribbon state.
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8
(Detach your whisk, dunk it into the whipped eggs, and wave it back and forth like a pendulum: the mixture should form a thickened, silky ribbon that falls and then disappears into the batter.)
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9
If the mixture does not form ribbons, continue whipping on high as needed.
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10
Replace the whisk with the paddle attachment.
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11
Dump the chocolate mixture into the eggs and briefly mix together on low, then increase the speed to medium and paddle the mixture for 1 minute, or until it is brown and completely homogenous.
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12
If there are any dark streaks of chocolate, paddle for a few seconds longer, or as needed.
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13
Scrape down the sides of the bowl.
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14
Add the flour, cocoa powder, and salt and paddle on low speed for 45 to 60 seconds.
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15
There should be no clumps of dry ingredients.
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16
If there are any lumps, mix for an additional 30 seconds.
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17
Scrape down the sides of the bowl.
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18
Stream in the heavy cream on low speed, mixing for 30 to 45 seconds, just until the batter has loosened up a little and the white streaks of cream are fully mixed in.
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19
Scrape down the sides of the bowl.
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20
Detach the paddle and remove the bowl from the mixer.
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21
Gently fold in the 45 g (1/4 cup) graham crust with a spatula.
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22
(These crumbs will add little bursts of flavor and texture into the pie filling.)
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23
Grab a sheet pan and put your pie tin of graham crust on it.
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24
With a spatula, scrape the brownie batter into the graham shell.
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25
Bake for 25 minutes.
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26
The pie should puff slightly on the sides and develop a sugary crust on top.
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27
If the brownie pie is still liquid in the center and has not formed a crust, bake it for an additional 5 minutes or so.
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28
Cool the pie on a rack.
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29
(You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if youre in a hurry.)
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30
Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
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31
You can decorate the pie with a sprinkling of confectioners sugar.
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32
To plate this pie with a VIP look, use a spoon or an offset spatula to smear a little Fudge Sauce (page 136) in a circle toward the center of the pie and garnish a small outer circle with Chocolate Crumbs (page 77).
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33
Warm the graham crust slightly in the microwave to make it easy to mold.
