Brownie Cookie Stargazer Pie

When I was planning my trip to Oregon back in early June, one of the things I was most anticipating was star gazing. I knew it would be a long shot to see anything while on the Oregon Coast, but I had a hunch that the city of Bend, surrounded by acres of U.S. Forest Service land, would be plenty dark enough to see the stars by the truckload. I just couldn't wait to lay outside in the balmy night air and gaze up at them.
A few days before I left on my trip I made this sweet concoction for a visiting coworker, Glenn. Since he lives in New Jersey and never gets to partake in any of the treats, I offered to make him something special the next time he was in Seattle. However I was so preoccupied with going on my trip (and the subsequent star gazing) that when I saw him one afternoon having just arrived airport, I was a little taken aback. His visit had completely slipped my mind!
Glen was only going to be in the office for one day so I had to get my act together and fast. To make matters worse, I had plans that evening and didn't have time either to look for a recipe or make anything elaborate. My only hope was to be inspired while shopping at the grocery store on my way home.

Once at the store I headed straight for the dairy case because I knew I needed milk. As I walked past the refrigerated cases on the way, I stopped abruptly in front of the pre-made cookie dough. Right then and there I got a flash of exactly what I wanted to make and promptly filled my shopping basket with everything I'd need. Phew!

As I stood in the checkout line, visualizing the finished dessert, I knew Glenn would love it. I could just see my coworkers smiling ear to ear as they took that first bite, closing their eyes out of sheer delight. And just as I predicted, it was a bit of a sensation. Everyone just loved it.

Glenn's Stargazer Pie
Yield:  10-12 servings

Crust
1 16.5 oz tube of refrigerated chocolate chip cookie dough, softened

Brownie Layer
1 box of Betty Crocker Triple Chunk Brownie Mix (my preference)
1/2 cup of cocoa powder, sifted
3 tablespoons of lukewarm water
1/2 cup of vegetable oil
2 eggs, at room temperature
1 teaspoon of almond extract or vanilla if that's all you have

Cream Cheese Truffle Layer
1 cup of milk semisweet chips
4 oz of cream cheese, softened
1/2 stick of unsalted butter

Whipped Cream Layer
2 cups of whipping cream
1 teaspoon of vanilla extract
1/4 cup of powdered sugar, sifted
1/3 cup (give or take) of chocolate curls or other garnish, optional

Preheat oven to 350F. Grease a 9 or 9 1/2 inch springform pan with butter.

Spread the cookie dough into the bottom of the pan, making one big even cookie. It will be a little on the thin side, but don't worry, there will be enough. Use a fork to tamp it down. Stick it in the freezer.

Mix the brownie mix and the cocoa powder together in big bowl with a whisk or large fork. Add the water, oil, eggs, and almond extract and mix together *just* until the dry ingredients are absorbed. Be careful not to over mix! The batter will be somewhat lumpy.

Remove the springform pan from the freezer and add the brownie batter right over the top. Bake for 34-38 minutes or until a toothpick inserted into the center of the brownie comes out *almost* clean -- just a few bits of brownie sticking to the toothpick is okay. You basically want it to where it's not raw in the center and doesn't jiggle when you shake the pan a bit. You want it just a tad bit less baked than you would a normal brownie.

Remove it from the oven and promptly sprinkle about a 1/3 cup of chocolate chips (from the 1 cup of chips listed above) over the top. Let it sit for a minute or two and once the chocolate chips are soft, evenly spread them over the top of brownie's surface. All it to cool on the counter.

While the pie is cooling, microwave the remaining chocolate chips on low power (2 or 3) on 30 second intervals until the chips are melted, stirring well each time. Set aside. Cream the butter, and cream cheese together for 1 minute. Add the vanilla and stir again. Add the melted chocolate, one big teaspoonful at a time until it's totally incorporated into the cream cheese. Spread the cream cheese mixture over the top of the pie and store it uncovered in the refrigerator for an hour.

About an hour or two before you're ready to serve the pie (or when it's totally cooled off), whisk the whipping cream on high speed until soft peaks form. Add the vanilla and the powdered sugar and mix again until combined. Spread evenly over the top of the pie. Grate chocolate directly over the top (that's what I did in the photos), sprinkle chocolate curls, or embellish with chocolate sprinkles. Cover and put it back in the refrigerator for at least 1/2 an hour.

When you're ready to serve, run a thin knife or spatula to around the edge of the pan to free it from the outside ring. Gently remove the ring and serve let it come to room temperature at least a half an hour before serving. You'll know it's ready to serve when you're able to cut it from the center fairly easily.