Brownie Pie

This incredible brownie pie combines a homemade brownie filling inside a flaky pie crust. This pie is a chocolate lovers dream with an extra fudgy filling studded with chocolate chips and walnuts.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 338kcal

Author Allison - Celebrating Sweets

Ingredients

1 frozen 9-inch unbaked pie crust*
8 tablespoons unsalted butter, melted still hot/warm
¾ cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon water
1½ teaspoons pure vanilla extract
½ cup unsweetened cocoa powder
½ cup powdered sugar
½ cup all purpose flour
¼ teaspoon kosher salt
½ cup semisweet chocolate chips milk chocolate can be used for a sweeter pie
¼ cup finely chopped walnuts optional
chocolate sauce, whipped cream, or ice cream optional toppings

Instructions

Preheat oven to 350°F with a rack in the lower third of the oven.
Combine granulated sugar and hot butter in a large bowl. Stir it briefly, then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust). The sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add egg, egg yolk, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
Sprinkle cocoa powder, powdered sugar, flour, and salt over the butter mixture. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined. Stir in the chocolate chips and walnuts.
Pour the batter into the frozen pie crust and smooth into an even layer. Lightly spritz a piece of foil with nonstick spray. Gently cover the pie with the foil, trying to avoid pressing the foil onto the brownie batter.
Bake, covered, in the lower third of the oven for 25 minutes. Carefully remove the foil, then continue to bake, uncovered, for another 20-30 minutes. The longer it bakes, the more "set" the pie will be. For a fudgier pie remove from the oven closer to the 20-25 minute mark (after foil removal). Place the pan on a wire rack to cool. Serve slightly warm or room temperature. The colder the pie is, the more firm it will be.

Notes

*You can use a store bought or homemade 9-inch pie crust. Frozen store bought crusts might be labeled as "deep dish." It should be a 7-8 oz crust. Keep it in the pan and frozen until baking.

Serving: Serve this pie slightly warm or at room temperature. Top with whipped cream, ice cream, and/or chocolate sauce.

Storage: This pie on its own (no toppings) can be stored at room temperature for up to two days. If you have topped the pie with chocolate sauce or whipped cream it will need to be refrigerated.

Nutrition