"Pie in the Middle" Brownies:
For the ganache:
9 ounces semi-sweet chocolate chips
1 cup heavy cream
Bake pie according to package directions. Allow pie to cool to room temp.
Preheat oven to 325 degrees. Spray a 8" springform pan with baking spray, coat with a thin layer of flour and place on a baking sheet. Set aside.
Place melted butter in mixing bowl, cool slightly, then add in your sugar, eggs and vanilla. Mix for 30 seconds. In a separate bowl, combine flour, cocoa powder, salt and baking powder. Add to the wet ingredients and mix until combined, about 20 seconds on medium.
Pour half the batter into the springform pan. Place cooled pie on top of batter and lightly press down. Pour all but 1 cup of the remaining batter over the top of the pie. Refrigerate extra batter for later use, or bake and enjoy. Place pan and baking sheet in preheated oven. Bake for 2 hours, then cover with foil and return to oven for another 30-60 minutes. Check every 10 minutes by inserting a toothpick into the top and checking for wet batter. Time does vary depending on your oven, so you will want to keep a close watch on this one. You'll know it's done when the toothpick has no gooey batter and when the top begins to puff and firm up.
Once the brownie is cooked through, remove from the oven and allow it to cool. I placed mine in the refrigerator overnight so it would firm up and be easier to cut the next day. I recommend at least putting it in the refrigerator for a couple of hours before slicing.
While the brownie cools, you can make your ganache. Heat the cream in a saucepan over medium heat. Just when it's starting to boil, remove it from heat and whisk it into the chocolate chips until they are smooth and completely melted. Allow ganache to cool down.
Once you're ready to serve, slice a piece of the brownie and top with a large spoonful of ganache, a dollop of ice cream and your choice of topping. Chocolate shavings, cherries, berries, anything your heart desires!