#MEwx Rainy, cloudy, foggy and Mama Pat's Chocolate Brownie Pie

Good morning Augusta

This morning we have mostly cloudy skies with fog. Scattered showers with isolated thunderstorms during afternoon hours. Visibility one quarter mile or less at times. Highs will be in the mid 70s with light and variable winds, becoming south around 10 mph this afternoon.

Tonight we'll have mostly cloudy conditions  with showers likely and scattered thunderstorms during evening hours, then scattered showers after midnight. Some thunderstorms may produce gusty winds and small hail in the evening. Lows in the upper 50s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 61.9°F, the humidity is 98% and the dew point is 61.3°F.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.89, the Absolute pressure is 29.68 and falling with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 Kilometers with  dissipating fog and a thick overcast.

The UV rating is  0 out of 16, The moon is 99.8% illuminated, the moon phase is Waning Gibbous, Sunrise is 5:01 am↑ 56° Northeast, Sunset is 8:25 pm↑ 304° Northwest,

Moonrise is 9:11 pm↑ 124° Southeast, Moonset is 5:10 am↑ 235° Southwest and we'll have 15 hours 24 minutes of daylight today.  

We didn't receive any rain here over the past 24 hours.

Mama Pat's Chocolate Brownie Pie

(TV's Ryan Scott "The Kitchen")

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 espresso 

Confectioners' sugar, for dusting

Ryan's Quick Chocolate Ganache:

2 1/2 cups semisweet chocolate chips

1 cup heavy cream 

1 tablespoon light corn syrup 

1 teaspoon vanilla extract 

1/8 teaspoon kosher salt 

Directions:

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 30 minutes.

Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat 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 confectioners' sugar just before serving.

 

Ryan's Quick Chocolate 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 or touch 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.