Recipe: Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie

Ingredients

Make the pie crust by mixing butter into flour until it resembles coarse meal, then combine with egg, water, vinegar, and salt to form dough.
Divide the dough into thirds, flatten, wrap, and freeze until needed.
Roll out one piece of dough and fit it into a pie plate, then refrigerate while preparing the brownie layer.
Preheat the oven to 325°F (163°C).
Mix canola oil and melted butter, then add cocoa and stir until blended.
Beat eggs with sugar and vanilla, then combine with the chocolate mixture and stir in flour and salt.
Spread the brownie mixture into the pie crust and bake for 45-50 minutes until set.
For the Crème Brûlée layer, heat cream, liqueur, chocolate, and vanilla bean seeds until melted and smooth.
Whisk together egg yolks, sugar, and cornstarch, then combine with the chocolate mixture and heat until thickened.
Pour the Crème Brûlée mixture over the cooled brownie layer and refrigerate for at least 2 hours.
Before serving, whip the cream with powdered sugar and liqueur until stiff peaks form.
Slice the pie, sprinkle brown sugar on top, and brûlée using a kitchen torch or broiler just before serving.

Servings

Calories

1005

Total fat

60g

Total carbohydrates

90g

Total protein

10g

Sodium

200mg

Cholesterol

100mg