Brownie Mousse Pie

Still wondering what my contribution was to our recent pie party? I hit up my mother-in-law for one of our favorite dessert recipes: brownie mousse pie (or cake, or heavenly goodness, whatever you want to call it). This cake is divine. You really don’t want to know what’s in it because it tastes so good but is so bad for you. Just be a robot while you’re making it and pretend. And then eat it and die happy. Yum!

Brownie Mousse Pie

Base:
15-oz package fudge brownie mix
1/3 cup very hot water
¼ cup oil
1 egg

Topping:
1 can vanilla frosting
8-oz pkg cream cheese, softened
2 cups whipping cream
Miniature semisweet chocolate chips (I used half a package or until it looked good to me.)

Heat oven to 350 degrees. Grease bottom only of 9-inch springform pan. In large bowl, combine brownie mix, water, oil, and egg; beat 50 strokes with spoon. Spread in prepared pan. Bake at 350 degrees for 20-30 minutes or until set. Do not overbake. Cool completely.

Loosen brownie from edges of pan with spatula but do not remove sides of pan. In large bowl combine frosting and cream cheese until smooth. In small bowl, beat whipping cream until stiff peaks form. Fold whipped cream into frosting mixture. Fold in chocolate chips. Spread over cooled base. Cover with plastic wrap. Refrigerate at least 3 hours or until set. Remove sides of pan. Store in refrigerator.