Ingredients
nonstick cooking spray,for greasing
30chocolate wafer cookies,crushed
8tbspunsalted butter,melted, cooled
8ozdark chocolate,(70 to 80% cacao), coarsely chopped
16tbspunsalted butter
1cupgranulated sugar
1cupdark brown sugar,packed
½tspkosher salt
2tspvanilla extract
4large eggs
1cupall purpose flour
¾cupgranulated sugar
⅓cupunsweetened cocoa powder,(not dutch-processed), plus more for garnish
⅓cupall purpose flour
½tspkosher salt
2large egg yolks
2cupswhole milk
2tbspunsalted butter
1½tspvanilla extract
1cupheavy cream,for finishing, chilled
Preparation
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside.
In a large glass bowl, combine the chocolate and butter and microwave on high power for 30 seconds or until melted and smooth.
In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs for about 1 minute, or until lightened in color and foamy. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
Pour the batter over the crust in the pan and smooth out the top with a rubber spatula.
Bake for about 40 minutes, until a toothpick inserted halfway between the center and the edge comes out clean
In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk, then stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth.
Set the pan over medium heat and cook for 8 to 10 minutes, stirring continuously, until the mixture starts to bubble and thicken.
Remove the pan from the heat, and add the butter and vanilla, then stir until the butter has melted and the mixture is smooth and well combined.
When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula.
Let cool for about 1 hour to room temperature. Cover and refrigerate for at least 4 hours, or up to 1 day.
Whisk the chilled cream in a medium bowl until it forms stiff peaks.
Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate.
Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled, and enjoy!
