EXTREME CHOCOLATE PIE This chocoholic's bliss can be made a day in advance. Prep: 35 minutes Cool: 1 hour Chill: 4 to 24 hours 1 8 ounce package brownie mix 1 cup sugar 3/4 cup butter 6 ounces unsweetened chocolate, melted and cooled 1 teaspoon vanilla 3/4 cup refrigerated or frozen egg product, thawed, or 3/4 cup pasteurized eggs 1 1.45 ounce bar dark chocolate, coarsely chopped 1 recipe chocolate whipped cream (optional) Preheat oven to 350. For crust, prepare brownie mix according to package directions. Spread in the bottom of a well greased 9 inch pie plate. Bake 20 to 25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire rack. For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about one minute or until light and fluffy. Transfer filling to prepared pie plate. Cover; chill for 4 to 24 hours. Before serving, sprinkle with chopped chocolate. Serve with Chocolate Whipped Cream. Makes 10 servings. Chocolate Whipped Cream: In a chilled small bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1 1/2 teaspoons unsweetened cocoa powder. Beat with chilled beaters on medium speed until soft peaks form. Makes 1 cup of whipped cream. Source: Better Homes and Gardens Magazine, October 2001 Andrea