Extreme Chocolate Pie, Brownie Crust, Chocolate Whipped Cream - cooking recipe

Ingredients

8 ounces brownie mix
1 cup sugar
3/4 cup butter
6 ounces unsweetened chocolate, melt then cool
1 teaspoon vanilla
3/4 cup fat-free liquid egg product or 3/4 cup pasteurized egg
1 1/2 ounces dark chocolate, chopped
1/2 cup whipping cream
1 tablespoon sugar
1 1/2 teaspoons unsweetened cocoa powder

Preparation

Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
Preheat oven to 350\u00b0F.
For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.