Fudge Brownie Pie

When brownies and pie collide! This fudge brownie pie combines a rich chocolate brownie filling with homemade buttery flaky pie crust. To avoid a raw and doughy crust, blind bake it before pouring in the easy from-scratch brownie filling. A small slice is wonderfully decadent and don’t forget a glass of cold milk or vanilla ice cream!

I know you’re craving chocolate right now (just an inkling!), so let’s bake an indulgent & rich brownie pie. Served warm with melty chocolate chips in each bite, it will make any chocolate dessert seem vanilla.

Tell Me About This Brownie Pie

Texture: If you avoid over-baking, eat bite will be fudge-like, soft and chewy on a bed of crisp flaky pie crust. Top with cold and creamy ice cream. What a dessert!
Flavor: Chocolate. The end.
Baking: Blind baking the crust is imperative before you bake the whole pie. This, of course, takes a little extra time, but you’ll be rewarded with a crisp (not soggy!) crust. Luckily the brownie filling is a breeze with 1 bowl and a whisk!

A Few Key Ingredients in Homemade Brownie Pie

Butter & Oil: Melted butter is the base of this brownie filling. I always love how vegetable oil keeps chocolate cake soft and moist, so I added some here. (Just like we do with coconut cheesecake brownies.)
Eggs: Eggs are the main performer in this recipe by adding structure and texture. You need 3 eggs total. 2 whole eggs + 1 egg yolk for the filling, then save that last egg white for an egg wash on the crust. Brush the egg wash on the pie crust *after* blind baking. I usually add it just to the pie crust edges, but brushing it all over the bottom of the pie crust as well helps seal it from the wet brownie batter. That means more CRISP!
Unsweetened Cocoa Powder: All of the chocolate flavor comes from cocoa powder, so you don’t need baking chocolate like this brownie recipe. Baking chocolate adds wonderful chocolate flavor to brownies, but you may not always have it on hand. Cocoa powder is usually a more common and convenient ingredient. You can use natural or dutch-process.
Add-Ins: Chopped walnuts and chocolate chips add a little texture. Did you know that adding chocolate chips to brownie batter helps achieve those shiny crackly tops? If you love that beautiful sheen, don’t skip the chocolate chips. Feel free to omit the nuts and see the corresponding recipe note below.

You also need pie crust. If you’re in a pinch, use store-bought. If you have a little more time on your hands, go for homemade. Nothing ever compares to flaky buttery pie crust and you can make it ahead of time. My pie crust recipe yields enough for 2 pies, which is convenient if you also want to make pumpkin pie this holiday season.

Do I Really Need to Blind Bake The Pie Crust?

The crust takes longer to bake than the filling, so it requires extra time in the oven. If you skip the blind baking step, the bottom of the crust will be doughy and/or raw. Blind baking, also known as par baking, is very beneficial to the taste and texture of your finished brownie pie.

Helpful information about blind baking:

Pies that have no-bake filling such as coconut cream pie and banana cream pie require a fully blind baked pie crust. Pies with a filling that require baking such as today’s brownie pie and lemon meringue pie require a partially baked crust.
Blind baking means you are baking pie without a filling, so the dough needs weight to help it hold shape. You can purchase special pie weights or you can use dry beans. I’ve also seen the use of granulated sugar and even pennies. I always use 2 packs of these (affiliate link) pie weights.
If it’s helpful, I have an in-depth guide and video for How to Blind Bake Pie Crust.
So this introduction isn’t too long, I added step-by-step photos below the recipe.

Here is a photo showing two brownie pie slices. On the left, I skipped blind baking. On the right, I blind baked according to my instructions in the recipe below. Big difference.

Other Crust Options

If you want to skip traditional pie crust, try a cookie crust instead. These are delicious options and there’s no need for pie weights! See recipe note below.

Graham Cracker Crust: Use this graham cracker crust recipe. Press firmly into the bottom and up the sides of a 9-inch un-greased pie dish.
Oreo Cookie Crust: Use the Oreo cookie crust recipe from this cookies & cream pie. Press firmly into the bottom and up the sides of a 9-inch un-greased pie dish.

Or try this brookie pie! It uses chocolate chip cookie dough as the crust.

3 Success Tips for the Best Brownie Pie

Refrigerator is Pie Dough’s Friend: Whenever you’re working with pie dough, keep in mind that COLD is better. If fluting/crimping the edges is impossible, the dough may be too warm. Refrigerate the dough/pie dish for 5-10 minutes before trying again. And then refrigerate or freeze the shaped dough in the pie dish before blind baking because it will set the dough’s shape. (Still, it may slightly sink down the sides and that’s fine.)
Glass or Metal Pie Dish: Ceramic pie dishes are certainly beautiful, but I save those for crisps and cakes. Metal and glass bake pie dough quicker and more evenly. If you need a recommendation, this is (affiliate link) my favorite pie dish.
Do Not Make Brownie Batter in Advance: Because butter is solid at room temperature and because cocoa powder/flour soak up liquid, this brownie batter will thicken the longer it sits. Mix it up immediately before spreading into blind baked crust.
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Fudge Brownie Pie

Author: Sally

Prep Time: 3 hours (includes crust)

Cook Time: 1 hour, 5 minutes (includes blind bake)

Total Time: 4 hours, 25 minutes

Yield: one 9-inch pie

Category: Dessert

Method: Baking

Cuisine: American

Description

Enjoy a slice of rich chocolate brownie baked and served in a flaky pie crust. To avoid a soggy and raw crust, partially blind bake the dough as directed in the recipe below.

Crust

Egg Wash

1 large egg white, lightly beaten

Brownie Filling

1/2 cup (115g; 1 stick) unsalted butter
2 Tablespoons (30ml) vegetable oil or melted coconut oil
1 cup (200g) granulated sugar
2 large eggs + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
1/2 cup (63g) all-purpose flour (spoon & leveled)
1/4 teaspoon salt
3/4 cup (100g) chopped walnuts
3/4 cup (135g) semi-sweet chocolate chips
optional for serving: ice cream, whipped cream, hot fudge, chocolate syrup

Prepare pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
Roll out the chilled pie dough: If you need a visual for the crust steps, there are helpful step-by-step photos below this recipe. On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (In the pictured pie, I fluted the edges and then crimped them with a fork.) If dough is too warm, fluting/crimping will be difficult so you can always chill it in the refrigerator for 5-10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking.
While the crust is chilling, preheat oven to 375°F (190°C).
Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven. Brush egg wash/egg white all over the bottom and sides of the warm pie crust. Set pie crust aside. (Crust can still be warm when you add the filling. You can pre-bake the crust/add egg wash up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
Reduce oven temperature to 350°F (177°C).
Make the brownie batter immediately before spreading into crust: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heat-proof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3-5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the walnuts and chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. **Err on the side of under-baking because the brownie filling will set as it cools.
Remove pie from the oven. Cool for 20 minutes before slicing and serving. Brownie pie will still be warm and that’s ok. Tastes best served warm!
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 4-5 days.

Notes

Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the pie crust 3 days ahead of time (see step 4). You can also bake the pie 1-2 days before serving and I recommend serving it slightly warm. If making ahead, store covered at room temperature for 1-2 days. To reheat the whole pie, warm it in a 300°F (149°C) oven, covered, for 15-20 minutes. You can also freeze the baked and cooled pie for up to 3 months. Thaw in the refrigerator and bring to room temperature/warm it before serving.
Special Tools (affiliate links): Pastry BlenderRolling Pin, Pie Dish (this is my favorite), Parchment Paper, Pie Weights (2 packs is enough), Pastry BrushPie Crust Shield
Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. If using store-bought pie dough, you still need to partially blind-bake it (steps 2, 3, and 4). If desired, you can use a graham cracker crust or the Oreo cookie crust from this cookies & cream pie instead of traditional pie crust. Press either firmly into the bottom and up the sides of a 9-inch un-greased pie dish. Pre-bake at 350°F (177°C) for 10 minutes before continuing with step 6. No need for pie weights if using a cookie crust.
Skip the Nuts: Feel free to leave out the walnuts. If you leave out the walnuts, use 1 cup (180g) chocolate chips. (1 and 1/2 cups of chocolate chips made the brownie pie almost TOO rich!)

Keywords: brownie pie

Quick Step-By-Step Photos of Crust

Roll out your chilled pie dough and tuck it into your pie dish. Fold the excess dough edges back into the center of the pie and meld with your fingers to make a nice rim.

Flute and/or crimp the edges. Refrigerate or freeze for 30 minutes to help set the shape.

Line with parchment paper and fill with pie weights. I use and recommend (affiliate link) these pie weights. You need 2 packs to fill a pie shell. Bake with weights for about 15 minutes. Remove pie weights and prick bottom of dough with a fork.

As instructed in the recipe, return crust to the oven for about 8 minutes to help set the bottom of the pie crust. Remove from the oven and brush bottom of crust and edges with beaten egg white. Spread in the filling and bake the whole pie.

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