Brownie Pie

brownie pie cut into slices topped with whipped cream and chocolate chips.

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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.


Units Scale
  • 1 9 inch pie crust ( I use this recipe )
  • 1/3 cup salted butter
  • 1/2 cup semi sweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2/3 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon kosher salt


  1. 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.
  2. 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.
  3. Preheat your oven to 375 degrees F while the crust is chilling
  4. 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.
  5. Lower the oven temperature to 350 degrees F
  6. 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.
  7. 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.


  • 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