Brownie Pie Recipe

This Brownie Pie Recipe is a fudgy and decadent recipe, which is made with semi-sweet chocolate chips and a flaky pie crust. It’s the ultimate dessert recipe, ready in about 1 hour and 30 minutes, plus chilling and cooling time.

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Brownie Pie Recipe Ingredients

• 1 all-butter pie crust
• 1 1/3 cups semi-sweet chocolate chips, divided
• 1/2 cup vegetable oil
• 2 Tbsp. unsweetened cocoa powder
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp. vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp. kosher salt
• 1/2 cup toasted walnuts, chopped (optional)
• Ice cream, to serve

How To Make Brownie Pie Recipe

1. Prepare the crust: Preheat the oven to 400˚F. On a lightly floured surface, roll the pie dough into a 12-inch circle and transfer it to a 9-inch pie plate. Tuck the edges under and crimp as desired. Place the crust in the refrigerator for 60 minutes or in the freezer for 30 minutes.
2. Blind bake the crust: Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper, prick the bottom of the pie crust a few times with a fork, and return the crust to the oven to bake until lightly golden all over, 10 to 12 minutes more. Let it cool to room temperature and reduce the oven to 350˚F.
3. Make the brownie batter: Place 2/3 cup of chocolate chips in a medium microwave-safe bowl and microwave at 50% power in 15-second intervals until melted. Stir in the vegetable oil and cocoa powder. In a large bowl, whisk the brown sugar, eggs, and vanilla until lighter in color. Pour the chocolate mixture into the brown sugar mixture, whisking until combined. Stir in the flour and salt until just combined, then fold in the walnuts (if using) and the remaining 2/3 cup of chocolate chips.
4. Bake the pie: Pour the batter into the prepared pie shell, spreading it into an even layer. Bake until the surface is matte and a toothpick inserted in the center comes out with moist crumbs, 40 to 45 minutes.
5. Cool and serve: Allow the pie to cool for at least 1 hour before slicing. Serve with ice cream, if you like.

Recipe Tips

• How to get a non-soggy crust? Blind baking the crust first is the key. This pre-bakes the crust, creating a barrier that helps prevent the dense brownie filling from making the bottom soft.
• Can I use a store-bought pie crust? Yes, a store-bought refrigerated or frozen pie crust will work perfectly for this recipe to save time.
• How do I know when the brownie pie is done? The pie is ready when the top has a matte, dry finish and a toothpick inserted into the center comes out with moist, fudgy crumbs attached, not wet batter.
• Can I make this pie ahead of time? This pie is a great make-ahead dessert. You can bake it a day in advance and store it, covered, at room temperature.

What To Serve With Brownie Pie

This rich and fudgy pie is a dream when served warm with something cold and creamy.

• A large scoop of vanilla bean ice cream
• A dollop of fresh, unsweetened whipped cream
• A drizzle of hot fudge or caramel sauce

How To Store Brownie Pie

• Room Temperature: Store the pie, covered, at room temperature for up to 3 days.
• Refrigerate: For longer storage, you can refrigerate the pie for up to a week.

Brownie Pie Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 65g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 12g
• Sodium: 350mg
• Fiber: 4g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Oreo Pie Recipe
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• S’mores Pie Recipe