Brownie Bottom Chocolate Mousse Pie

Directions

Brownie:

Preheat the oven to 350 and grease a pie dish.

In a small sauce pan, over medium to medium low heat, start melting butter. When butter is almost melted, add chocolate chips. When the chocolate starts to melt as well, add buttermilk. Slowly stir until all melted and smooth.

Add brown sugar to a large mixing bowl and pour the melted chocolate/butter mixture in it and whisk together.

Whisk in egg and vanilla extract.

Sift in flour, baking soda and salt. Whisk until just combined and smooth.

Pour the batter into the pie dish and bake for 25-30 minutes.

Cool brownie completely and when it reaches room temperature, cool in the fridge for at least 30 minutes before adding chocolate mousse.

Mousse:

First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.

Preheat water in the double boiler over medium heat. Add chocolate, 2 Tbsp of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.

In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, 2 Tbsp of water and 3 Tbsp of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. Take off heat.

Stir egg mixture into chocolate mixture until all combined and smooth.

Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.

Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.

Spread chocolate mousse evenly over the brownie part of the pie.

Pulse Oreo cookie a few times in a blender and spread crushed cookies over the top.

Refrigerate for at least 4 hours before serving.