Chocolate Brownie Pie

Chocolate crust:

1. In a food processor with a steel blade pour flour, cocoa powder, butter, sugar and salt powder and process into a crumb mixture.
2. Add yolk and blend only until large chunks of dough are obtained. If the dough does not combine – gradually add some milk.
3. Transfer the dough to a lightly floured work surface and join together by hands. Flatten it to form a disc-shape, wrap in plastic wrap and refrigerate for about an hour.
4. On a well-floured surface, roll the dough into a 3-4 mm thick circle and line the pan to form a crust.
5. Pierce the crust with a fork and chill in the freezer for about an hour.
6. Preheat oven to 170 Celsius degrees.

Blind baking:

1. Place a sheet of heat-resistant plastic wrap or baking paper on top of the frozen crust and fill it with dry beans or special weights for baking. Bake this way for 15 minutes.
2. Then remove the nylon and the legumes and continue to bake for another 5-10 minutes until the ease sets.
3. Cool completely at room temperature.

Brownie filling:

1. Chop the chocolate and place in a bowl. Add butter and melt together in the microwave or over double steam pot until everything is melted and smooth.
2. Add sugar and salt and mix.
3. Gradually add the eggs and whisk until a uniform mixture is obtained.
4. Add flour and whisk until incorporated.
5. Pour the mixture onto the crust and straighten.
6. Bake for 15-20 minutes or until the brownie layer is firm on the edges but still slightly soft in the center.

Chocolate coating:

1. Chop the chocolate and place in a bowl. Add cream and melt together in the microwave or over double steam pot.
2. Mix until completely dissolved and smooth.
3. Pour the ganache at the top of the pie and straighten.
4. Garnish with cocoa nibs.