This simple Brownie Pie might just become your latest obsession. It's a rich, fudgy brownie baked into a buttery, flakey pie crust, and finished off with fluffy whipped cream. This decadent pie is perfect for nights you want to indulge a little.
Jump to:
- What Is Brownie Pie?
- Why You'll Love This Recipe
- Ingredients In Brownie Pie
- How To Make A Brownie Pie
- Do I Really Need To Blind Bake The Crust?
- Brownie Pie Variations
- Expert Tips For The Best Pie
- Storing Leftovers
- Frequently Asked Questions
- More Recipes You'll Love!
- Did you make this recipe?
- Brownie Pie
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What Is Brownie Pie?
Brownie pie is exactly what it sounds like. A rich, fudgy brownie that's baked in an all butter pie crust. While it sounds fancy, the actual recipe couldn't be easier.
All you have to do is blind bake your crust, fill it with brownie batter, and bake until cooked through. Once this fudgy pie is cooled, slice it up, top with whipped cream, and enjoy!
If you're in the mood for just plain brownies be sure to check out my famous crinkle top brownies or these decadent dairy free brownies.
Why You'll Love This Recipe
- Brownies + pie crust (I feel like this is self explanatory)
- It's really simple and easy to prepare
- Made with pantry staple ingredients
- Bakes in under 1 hour from start to finish
- Rich, fudgy, and full of chocolate flavor
Ingredients In Brownie Pie
- Pie crust: I use my easy 3 ingredient pie crust but you can also use store-bought
- Butter: I prefer to always use salted butter when I'm baking because I've found that it helps balance the flavors.
- Sugar: White granulated sugar is generally what's used for making brownie batter. You could also use cane sugar or a sugar substitute like monk fruit if needed.
- Eggs: Since there's no leaveners in brownie batter, we rely on eggs for the rise. You'll need 2 large eggs and please DO NOT substitute them with anything else
- Flour: Only a small amount of flour is needed, and you can use a 1:1 gluten free flour blend if you prefer (just make sure your crust is gluten free as well)
- Cocoa powder: You'll need to use an unsweetened cocoa powder like Hershey's. This recipe also works with Dutch processed or Jet Black cocoa powder.
- Chocolate chips: I always make my brownies with a mixture of cocoa powder and chocolate chips because I find they turn out the fudgiest that way. Semi-sweet or dark chocolate chips work best, just DO NOT use milk chocolate or white chocolate chips.
How To Make A Brownie Pie
- Prepare the pie dough
- Roll Out The Crust: On a lightly floured surface, roll out 1 disk of pie dough into a 12 inch circle. Transfer to a 9 inch pie plate, tuck the edges under and flute or crimp the edges. After your crust is prepared, place into the fridge to chill for 15 minutes.
- Blind Bake The Crust: After the crust has rested, dock the bottom, line with a parchment paper and fill with pie weights or dried beans. Bake at 375 F for 16-18 minutes, or until just lightly golden brown. Take it out of the oven and set aside while you make the filling.
- Lower the oven temperature to 350 degrees F
- Make the brownie filling: In a large pot over medium heat, melt the butter. Turn off the heat, add the chocolate chips, and stir until smooth and fully melted. Next, add in the sugar and eggs and mix vigorously until well combined. Fold in the dry ingredients until JUST combined, then immediately pour the batter into your par-baked pie crust and spread into an even layer.
- Bake: Bake at 350F for 25-28 minutes, or until a toothpick comes out with moist crumbs. Carefully pull the pie out of the oven and let it cool 30 minutes before slicing and serving.
Do I Really Need To Blind Bake The Crust?
Yes, you really do. The brownie layer only bakes for 25-28 minutes which isn't enough time for the bottom of the pie crust to fully cook. By blind baking it before adding in the filling you eliminate the potential for a raw, soggy bottom crust.
Brownie Pie Variations
You can keep this brownie pie straight stick, which is how I like it, or fold in some yummy add-ins to customize it a bit. Here's a few ideas:
- Mini chocolate chips
- Toasted walnuts
- White chocolate chips
- Drizzle over caramel sauce once baked
- Dollop on whipped cream (make sure your pie is fully cooled)
- Pipe on cream cheese frosting (again, your pie needs to be cool)
Expert Tips For The Best Pie
- Blind bake the crust before adding the filling
- A metal or glass pie plate distribute heat more evenly than ceramic
- Make the brownie filling immediately before baking it
- Err on the side of underbaking the filling because they will continue to cook as cooling
- Let the brownie pie cool completely before topping it with whipped cream or frosting
Storing Leftovers
STORING: Tightly cover your pie plate full of leftovers with aluminum foil and keep at room temperature for up to 3 days. Additionally, slice any leftover pie and keep in an airtight container at room temperature or in the fridge for 3 days.
REHEATING: If you'd like to warm your brownie pie up, place a slice onto a microwave safe plate and cover with a damp paper towel. Heat for 30 seconds and enjoy.
Expert tip: If microwaving, be sure to remove any toppings like whipped cream or frosting otherwise they'll melt.
Frequently Asked Questions
Sure! I like using this 3 ingredient pie crust, but if store bought is easier for you then feel free to use that.
I have not personally tested it, but I don't see why you couldn't use it.
I've found that a metal or glass pie plate work best because they distribute the heat more evenly than a ceramic pie plate.
More Recipes You'll Love!
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If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it.
PrintBrownie Pie
This simple Brownie Pie might just become your latest obsession. It's a rich, fudgy brownie baked into a buttery, flakey pie crust, and finished off with fluffy whipped cream. This decadent pie is perfect for nights you want to indulge a little.
- Prep Time: 25 Minutes
- Cook Time: 43 Minutes
- Total Time: 1 hour 8 minutes
- Yield: 8 Servings 1x
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 9 inch pie crust ( I use this recipe )
- ⅓ cup salted butter
- ½ cup semi sweet chocolate chips
- ¾ cup granulated sugar
- 2 large eggs
- ⅔ cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon espresso powder
- ¼ teaspoon kosher salt
Instructions
- Prepare Pie Crust: It's best if your pie dough is prepared before staring this recipe. I like to make it the day before and let the dough rest in the fridge overnight before using it to make the pie since it needs to chill for at least an hour.
- Roll Out The Crust: On a lightly floured surface, roll out 1 disk of pie dough (the recipe I use makes 2) into a circle that is 12 inches in diameter. Transfer the rolled out dough to a 9 inch metal pie plate and tuck the edges under. Flute the edges with your fingers or use a fork to crimp them, I like crimping because it's easier. After your crust is prepared, place it into the fridge to chill for 15 minutes.
- Preheat your oven to 375 degrees F while the crust is chilling
- Blind Bake The Crust: After the crust has rested and the oven is hot, take it out of the fridge and dock the bottom with a fork. Line with a piece of parchment paper and fill with pie weights or dried beans. Bake at 375 F for 16-18 minutes, or until just lightly golden brown. Take it out of the oven, remove the weights and parchment, and set the par-baked crust aside while you make the brownie filling.
- Lower the oven temperature to 350 degrees F
- Make the brownie filling: In a large pot over medium heat, melt the butter. Turn off the heat, pour the chocolate chips into the pot, and stir continuously until they're smooth and fully melted. Next, add in the sugar and eggs and mix vigorously with a wooden spoon until well combined. Gently fold in the flour, cocoa powder, espresso powder, and salt until JUST combined, then immediately pour the batter into your par-baked pie crust and spread into an even layer.
- Bake: Place the pie into the oven and bake at 350F for 25-28 minutes, or until a toothpick comes out with moist crumbs. Carefully pull the pie out of the oven and let it cool 30 minutes before slicing and serving.
Notes
- Blind bake the crust before adding the filling
- A metal or glass pie plate distribute heat more evenly than ceramic
- Make the brownie filling immediately before baking it
- Err on the side of underbaking the filling because they will continue to cook as cooling
- Let the brownie pie cool completely before topping it with whipped cream or frosting
- Store leftovers in an airtight container at room temperature for 3 days or in the fridge for up to 5
Keywords: brownie pie recipe, recipe brownie pie, chocolate brownie pie
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