118-20 ouncebrownie mix, and ingredients called for on the package
1recipe Chocolate Cream, recipe below
1 1/3cupssemisweet chocolate, chopped
2tablespoonsunsweetened cocoa powder
3large egg yolks
1cupheavy cream, divided
2cupsmilk, not skim
For the Brownies:
Preheat the oven to 350 degrees. Using a fork, prick the pie crust. Make your brownie batter according to the package directions. Split brownie batter evenly between the two pies.
Bake 30 to 35 minutes or until crust is golden brown and center of brownie is set. You may want to cover the pies with foil after 15 to 20 minutes to prevent crust from burning. Cool completely.
While your brownies are baking, begin the chocolate cream.
For the Chocolate Cream:
Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
Bring to a boil, whisking constantly as the mixture thickens; boil for one minute. It will turn from runny to thick quickly so keep your eye on it. If you don't make sure it thickens, your mixture will not set up when it cools.
Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.
Whisk until the chocolate is melted and the mixture is smooth.
Pass the filling through a strainer into a bowl to remove any lumps.
Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
Once brownie-crust and chocolate cream are cooled, divide the chocolate cream evenly between the two pies.
Top with whipped cream and chocolate shavings. Chill until serving. If making ahead don't top with whipped cream until right before serving.