Fudge Brownie Salted Caramel Cheesecake Pie

By srumbel

This pie is a study in textures. Crunchy, buttery graham cracker crust. Thick, chewy fudge brownie filling. Lighter than air salted caramel cheesecake topping. It hits the bliss point – the point where you want to keep consuming the pie even though you are full, it is pretty rich, and you want to fit into your swimsuit in a few months. Swimsuits are overrated. Some points to consider when making this pie. First, the crust is baked twice, but it will not burn. Second, do not over-bake the brownie filling. You want to pull it from the oven while still jiggly for a moist, chewy interior. Finally, chill, chill, chill the pie. Make it a day ahead so the topping can get good and cold and so the flavors can develop. You want that. You really want that.
from evilshenanigans.com

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1 stick (8 tablespoons) butter, melted
• For the brownie filling:
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chocolate chips, melted and cooled
• 1/4 cup butter, melted
• 1/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• For the topping:
• 1/2 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla
• 4 ounces (1/2 bar) cream cheese, at room temperature
• 3 tablespoons salted caramel sauce, plus extra for garnish
• Mini-chocolate chips for garnish

Details

Preparation time 40mins
Cooking time 65mins

Preparation

Step 1

Heat the oven to 350F.

Begin by making the crust. In a medium bowl combine the graham cracker crumbs and butter. Mix until all the crumbs are coated in the butter, then press the crumbs into a 9-inch pie pan. Bake for 10 minutes, or until the crust is golden brown. Cool to room temperature.

Next, prepare the brownie filling. In a medium bowl combine the sugar, egg, and vanilla. Mix until well combined, then add the melted chocolate and butter and stir to combine. Add the cocoa powder, flour, and salt and mix until just combined, about 10-12 strokes.

Carefully spread the brownie mixture into the prepared crust. Bake for 15-18 minutes, or until the edges of the brownie are set and the center is still wobbly. Remove from the oven and cool completely to room temperature.

Finally, prepare the topping. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the heavy cream, powdered sugar, and vanilla. Whip the cream on medium speed until thickened, about 1 minute, then increase the speed to high and whip until firm peaks form, about 1-2 minutes more. Transfer the whipped cream to a bowl and refrigerate.

To the work bowl of the stand mixer add the cream cheese and salted caramel sauce.
Mix on medium speed until thoroughly combined and smooth, about 2 minutes, then increase the speed to medium high and whip until the mixture is lighter in color, about 3 minutes.

Add the whipped cream to the bowl and beat on medium speed until the mixture is well combined, about 30 seconds. Spread the cream cheese mixture over the pie. Garnish with mini-chips and additional salted caramel sauce, then refrigerate for at least 4 hours before serving.

Serves: 8