{Milk Bar Monday} Fudgy Brownie Pie
Yield: 1 10 inch pie
 
Recipe from the Momofuku Milk Bar Cookbook by Christina Tosi
Ingredients
  • ¾ recipe Graham Crust* or (1 ½ cups) (recipe below)
  • 4.5 ounces 72% chocolate
  • 6 tablespoon butter
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup flour
  • 3 tablespoons cocoa powder, preferably Valrhona
  • ½ teaspoon kosher salt
  • ½ cup heavy cream
For the Graham Crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup milk powder
  • 2 tablespoons sugar
  • ¾ teaspoon kosher salt
  • 4 tablespoons (1/2 stick) butter, melted
  • ¼ cup heavy cream
Instructions
  1. Heat the oven to 350°F.
For the crust:
  1. Combine the crumbs, milk powder, sugar and salt together in a medium-sized bowl. Add the melted butter and heavy cream. Stir together, moistening the dry ingredients with the butter and cream. If the mixture doesn't hold it's shape when pressed together, add another tablespoon of butter until it can do so.
For the pie:
  1. Reserve ¼ cup of the graham crust and dump the rest into a 10-inch pie tin. With your fingers and the palms of your hands, press the crust firmly into the bottom and up the sides of the pie tin, covering the bottom and sides of the pan completely.
  2. Heat the chocolate and butter together in a large microwave-safe bowl for about 50 seconds. Use a heatproof spatula to stir them together, working until the mixture is glossy and smooth. (Heat for another 15-20 seconds at a time if not totally melted.)
  3. 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. (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.) If the mixture does not form ribbons, continue whipping on high as needed.
  4. Replace the whisk with the paddle attachment. 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. If there are any dark streaks of chocolate, paddle for a few seconds longer, or as needed. Scrape down the sides of the bowl.
  5. Add the flour, cocoa powder, and salt and paddle on low speed for 45 to 60 seconds. There should be no clumps of dry ingredients. If there are any lumps, mix for an additional 30 seconds. Scrape down the sides of the bowl.
  6. 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. Scrape down the sides of the bowl.
  7. Detach the paddle and remove the bowl from the mixer. Gently fold in the 45 g (1/4 cup) graham crust with a spatula. (These crumbs will add little bursts of flavor and texture into the pie filling.)
  8. Grab a sheet pan and put your pie tin of graham crust on it. With a spatula, scrape the brownie batter into the graham shell. Bake for 25 minutes. The pie should puff slightly on the sides and develop a sugary crust on top. 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.
  9. Cool the pie on a rack. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you’re in a hurry.) 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.
Notes
*I suggest making the full recipe for graham crust and just either making an extra thick crust, or snacking on the remaining ¼ of the recipe. It's so so good.
Recipe by The Baker Chick at https://www.thebakerchick.com/milk-bar-monday-fudgy-brownie-pie/