Introduction: 3.14 Layer Triple Chocolate Brownie/Cake/Pudding Pi
Pie. It is a wonderful thing. When someone offers you a piece of Pie, you accept. That is just how it is.
But then you have a dilemma. Next to the Pie, you spy a delicious brownie... conflict now starts growing in your head. Pie is the king of desserts but how can you pass up a deliciously fudgey brownie.
But then the conflict further grows. Next to the brownie is a moist chocolate cake AND silky chocolate pudding. The room starts spinning. The choice is too much. Before you black out, one thought remains in your head.
Pie. The Most Supreme of Desserts.
Now you can make the true supreme pie. Your guests will no longer be forced to choose between many different chocolately dishes because they can get a small taste, and get their fix, of chocolate cake, chocolate brownies and chocolate pudding all wrapped up in a graham cracker pie crust.
Oh and this is an extra large size pie, you will need two 10 inch pie tins.
The concept is very simple. Graham Cracker Crust. Bottom layer brownie, cake next, then top with Chocolate pudding. Chill then serve. Oh, and lucky you, I am going to show you step by step how to do it.
Step 1: The Graham Cracker Crust
First off the ingredients:
1 and 1/4 cups Graham Cracker Crumbs
3 tablespoons Sugar
1/3 cup of butter or margarine
Combine the sugar and crumbs in a medium size bowl so that they are throughly mixed. Melt the butter and mix that in so that the entire mixture is completely blended. Put all of the graham cracker mixture in one of the 10 inch pie tins. With a spoon, spread the mixture evenly against the whole inside of the tin, including the sides and compact the mixture (as pictured). Put the pie into the oven for 8 to 10 minutes at 350F. Once it is done, let it cool then chill it while preparing the rest of the pie.
Step 2: Make the ChocoBrownie Disk!
A little soft butter and some flour (for buttering and flouring the pan)
1 large Egg
1/4 cup of flour
1/4 cup sugar
1/4 cup brown suger
2 ounces of melted butter
5/8 cups of cocoa
1/2 teaspoon vanilla extract
1/8 cup flour
1/8 teaspoon kosher salt
Firstly, butter and flour the pan before anything so it is ready for the brownie batter. Make sure you butter every spot on the pan and then get it completely floured, otherwise the brownie will stick. In fact, if you do it right you can reuse this pan for the cake.
Before continuing, lower the temperature of the oven to 300 degrees F
Next, crack the egg into a small bowl and beat it thoroughly until it is light yellow. Add both sugars to the egg and mix. Then add the rest of the ingredients, mixing them completely to make the batter. Pour the batter into the center of the buttered and floured pan. spread evenly into a disk covering most of the bottom of the pan (use picture for reference.)
Put the tin into the oven and let it cook for 15-20 minutes. Check it at 15 minutes with a toothpick. If the toothpick doesnt come out clean, leave it in for another 5 minutes. If it does come out clean then remove the brownie from the oven and allow it to cool. Once it is cooled, transfer the brownie carefully to a plate and put off to the side.
Thank you to Alton Brown, because this recipe is adapted from his Cocoa Brownie recipe.
Step 3: Silky Chocolate Pudding
Ingredient time yet again!
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces of semisweet chocolate chips
1 teaspoon pure vanilla extract
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to make sure all the dry ingredients are mixed in. Now place over gently simmering water and stir occasionally, making sure to scrape the bottoms and sides. Use a whisk as necessary if lumps begin to form. After 15 to 20 minutes, place a spoon into the mixture. When it is thick enough to coat the back of the spoon, add the chocolate. Continue strong until the pudding is smooth and thickened. Remove it from heat and then stir in the vanilla. Pour it into a bowl and chill it until later.
Thank you to John Scharffenberger, from whose recipe this recipe is adapted.
Step 4: Chocolately Cake!
Sadly, the last INGREDIENT TIME!
1/2 cup sugar
7/8 cup flour
3/8 cup Cocoa
3/8 teaspoons baking powder
3/8 teaspoons baking soda
1/4 teaspoon salt
1/2 an egg
1/4 cup milk
1/8 cup melted butter
1/2 teaspoon vanilla extract
1 cup boiling water
Firstly, you have to rebutter and reflour the tin you used for the brownies, then put the oven back up to 350 degrees F. Now time to prepare the last part of the pie.
Mix together the sugar, flour, cocoa, baking powder, baking soda and salt in a medium size bowl. Add in the half egg, milk, butter and vanilla and mix very well until smooth. Stir in the boiling water and mix quickly so that it completely mixed in. Then pour the batter into the buttered and floured tin. Try to make sure it is as even as possible.
Bake it for 20 to 25 minutes or until it passes the "wooden toothpick test." When it does take it out of the oven and let it cool for ten minutes. Transfer it to a wire rack and allow it to cool completely. Now you are ready to assemble the final product.
Thank you to Hershey, because this recipe is adapted from their Perfectly Chocolate cake.
Step 5: Assembling the Pie!
Welcome to the final step! First start by assembling all the parts on your work space. First you want to coat the bottom of the pie crust with a little pudding and spread it evenly, covering the bottom of the crust. Now, place the brownie disk into the pie crust on top of the pudding. Next, cover the brownie disk with an even and thin layer of pudding as well. After that, place the chocolate cake into the crust. Finally, cover it with the rest of the pudding so that it is evenly covered and make sure to let the pudding drain into the inside edges between the cake and the crust edge. Finally, place the pie into the refrigerator for at least an hour to chill. The longer you can chill it, though, the better.
Now go out and enjoy your glorious chocolate masterpiece!