7. Stream in the heavy cream on low speed, mixing for 30 to 45 seconds, just until the batter has loosened up a little and the white streaks of cream are fully mixed in. Scrape down the sides of the bowl.
8. Detach the paddle and remove the bowl from the mixer. Gently fold in the remaining 1/4 cup of graham crust with a spatula. (These crumbs will add little bursts of flavor and texture into the pie filling.)
9. Grab a sheet pan and put your pie tin of graham crust on it. With a spatula, scrape the brownie batter into the graham shell. Bake for 25 minutes. The pie should puff slightly on the sides and develop a sugary crust on top. If the brownie pie is still liquid in the center and has not formed a crust, bake it for an additional 5 minutes or so.
10. Cool the pie on a rack. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you're in a hurry.) Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.)
Each of 10 servings: 378 calories; 5 grams protein; 37 grams carbohydrates; 2 grams fiber; 24 grams fat; 14 grams saturated fat; 88 mg cholesterol; 22 grams sugar; 269 mg sodium.
