Has anyone tried extreme chocolate pie?

[Mbart]

I found this recipe in one of those women's publications as I sat in a waiting room last week. The picture of the pie was very beautiful...tall and decadent looking, with chocolate shavings on the top, and served with chocolate whipped cream. I'll type it in after my questions. Anyway, I am thinking about making it for an upcoming party, but wanted your collective expert opinions on a couple of things:

~What do you think about doing this in a springform pan instead of as a pie? I could add a chocolate crumb crust under the brownie, with crushed chocolate wafers and butter. Would I have to bake the crust first until firm, and then bake the brownie layer, or could I do both together?

~I've never used "egg product" before? Does it taste okay? And what are pasteurized eggs? All eggs aren't pasteurized?! I'm hesitant to use real eggs in something that's not baked. But I'm equally hesitant to use fake eggs if they have an "off" taste. Should I just avoid it all together and search for a chocolate mousse recipe to use in place of this?

~This party is not at my house, so I'd have to tote this in the car with me (about a 45 minute drive). Will the chocolate whip cream hold up?

Sorry for all the questions...I'm sure you can tell I'm not a seasoned veteran in the kitchen! Here's the recipe:


Extreme Chocolate Pie

1 8 oz. package brownie mix
1 cup sugar
3/4 cup butter
6 oz.unsweetened chocolate, melted and cooled
1 tsp.vanilla
3/4 cup refrigerated or frozen egg product, thawed, OR
3/4 cup pasteurized eggs
1 1.45 oz. bar dark chocolate, coarsely chopped
1 recipe chocolate whipped cream (optional)

Preheat oven to 350 degrees. For crust, prepare brownie mix according to package directions, spread in bottom of greased 9 in. pie plate. Bake 20-25 minutes, or until toothpick inserted comes out clean. Cool on wire rack.

For filling, beat sugar and butter on medium 4 min. Stir in melted and cooled chocolate and vanilla. Gradually add egg product, beating at low speed until combined, then at high, scraping bowl about 1 min. Transfer to pie plate, cover and chill 4 to 24 hours.

Before serving, sprinkle with chopped chocolate. Serve with chocolate whipped cream.

Chocolate Whipped Cream

In chilled small bowl, combine:

1/2 cup whipping cream
1 Tablespoon sugar
1-1/2 teaspoons unsweetened cocoa powder

Beat with chilled beaters on medium until soft peaks form. Makes 1 cup.

[LaraW]

Well, I'll take a stab at it...

I think using a springform pan might work OK, but I don't know if you need the other crust. Would the filling be "firm" enough to not spill all over once it is un-formed? Was the crust part just on the bottom in the recipe that was done in a pie plate, or did it go up the sides? That might help answer the question.

As far as the egg substitute goes...I have used it for different things, and have been happy with it. I am guessing that pastuerized eggs have been treated in such a way to get rid of the threat of salmonella, which would make them OK to use in something that would not be baked. In terms of taste, I have never noticed a difference between "egg product" and real eggs, even when eating them like scrambled eggs. The brand that I have used in the past is Egg Beaters. I have never used "pastuerized eggs" before.

Hope this helps!
Lara

[Mbart]

Thanks, Lara. The crust idea wasn't actually part of the original recipe, I just was thinking that it might be nice to have something underneath the brownie layer. In the original recipe, they consider the brownie layer the "crust" I guess, since there's nothing underneath it.

Also, you brought up a good point about the filling possibly oozing out once a springform pan is released. It may help if I make this chocolate wafer crust, and make that go way up the sides of the springform. I think if I did decide to try it in the springform, I'd have to test the recipe once before the party. That's probably a good idea anyway; I've tried out new recipes before for guests and have been embarrassed more than once by a lousy recipe!

[LaraW]

Believe me, I know about testing a recipe out before taking it to a party. My grandma is the resident pie baker of the family, and she was sick last Christmas, so I made the pies. There was one that I didn't even take because it turned out so soupy, and DH and I ended up eating it out of bowls with spoons. Yuck!

Maybe you could do the brownie part on the bottom and the chocolate wafer crust just on the sides. I would not bake the crust before the brownie part; you may need to cover it with foil to keep it from burning.

Let us know how it turns out! :)