Ingredients:
1 (9 inch) frozen unbaked piecrust shell
Ryan’s Quick Chocolate Ganache, recipe follows
1 cup store-bought brownies, cut into 1/2 inch cubes (2 to 3 brownies)
1/2 cup store-bought caramel sauce
1 cup heavy cream
2 teaspoons instant expresso
Confectioner’s sugar, for dusting
Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. remove the pie weights and parchment paper. return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. remove to a wire rack, and cool for 30 minutes.
Meanwhile, let the prepared ganache stand at room temperature for 30 minutes.
Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Bea the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
Chill the pie, uncovered, for 2 hours. Dust with the confectioner’s sugar just before serving.
Ryan’s Quick Chocolate Ganache:
2 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 tablespoon light corn syrup
1 teaspoon vanilla extraxct
1/8 teaspoon kosher salt
For ganache: Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.
