#MEwx Clouds, some sun and rain with Mama Pat's Chocolate Brownie Pie
This morning we have partly sunny skies with patchy fog. Scattered showers this afternoon with highs around 70°F. Winds will be light and variable.
Tonight we'll have showers with a slight chance of thunderstorms with some patchy fog. Lows in the lower 60s with light and variable winds.
The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 30.01, the Absolute pressure is 29.81 and falling with a weather graphic indicating rain and clouds.
We received 0.78 inches of rain here over the past 24 hours.
our outdoor temperature is 70.3°F, the humidity is 98% and the dew point is 69.8°F.
Visibility is 10.0 miles / 16.1 kilometers with overcast.
The UV rating is 0 out of 16, The moon is 81.5% illuminated, the moon phase is waning gibbous, sunrise is 6:30 am↑ 91° East, sunset is 6:30 pm↑ 269° West, Moonrise is 8:48 pm↑ 62° Northeast, Moonset is 11:08 am↑ 296° Northwest and we'll have 12 hours 00
Minutes of daylight today.
Ya know, if you make this pie and get some icing in a bag to sketch a spooky, scary face on it for Halloween…
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.
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