Description
This fudgy brownie pie combines a tender homemade pie crust with a rich, glossy chocolate brownie filling. The pie crust is par-baked to crisp perfection before being filled with a dense, moist chocolate mixture that bakes to a shiny finish with a delightful fudgy texture. Perfect for chocolate lovers looking for an indulgent dessert with a pie twist.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust, shaped into a disc and chilled
Brownie Filling
- 135g dark chocolate (72% cacao), coarsely chopped
- 120g unsalted butter, cold from the fridge
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g, not including shells)
- 135g caster sugar (granulated sugar works fine)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Instructions
- Prepare Pie Crust: If making homemade, chill the dough for at least 2 hours or overnight. Roll out the dough on a lightly floured surface to ¼” (6mm) thickness, turning it 45˚ often to keep even. Transfer to a 9” pie tin and settle the dough well. Trim edges leaving about one inch excess, then tuck under and fold to create a neat edge. Chill in fridge for 15-20 minutes.
- Crimp and Dock Crust: Remove from fridge, crimp the edges as desired, then dock the surface all over with a fork. Chill again for 30 minutes. Optionally freeze for 10 minutes to help set the crust.
- Blind Bake Crust: Preheat oven to 425˚F (220˚C). Line crust with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake for 18-20 minutes until edges are lightly golden. Remove weights and parchment, reduce temperature to 375˚F (190˚C), and bake 2-3 more minutes until inside is set and barely golden. Cool completely on a wire rack.
- Prepare Brownie Filling: Preheat oven to 350˚F (180˚C) with rack in the middle. Melt chopped chocolate and butter together over simmering water or in 30-second microwave bursts, stirring until smooth. Sift cocoa powder over melted mixture and stir to combine.
- Mix Sugars and Eggs: In a large bowl, whisk eggs with caster sugar and brown sugar on medium-high speed for 2-3 minutes until light and increased in volume.
- Combine Mixtures: Add the chocolate mixture to the egg mixture and mix until combined. Stir in salt and vanilla until incorporated.
- Add Flour: Fold in sifted flour by hand until the batter is smooth and lump-free.
- Fill Pie Crust: Pour brownie batter into the par-baked pie crust. Let it settle a few minutes, then tap the pan on the counter to release air bubbles.
- Bake Brownie Pie: Bake for 30-35 minutes until the filling is puffed, the top is shiny, and a skewer inserted comes out with moist crumbs. Avoid overbaking to maintain fudgy texture.
- Cool and Chill: Allow the pie to cool on a wire rack to room temperature, then refrigerate until completely chilled.
- Serve: Serve cold straight from the fridge or allow to soften slightly at room temperature before serving.
- Storage: Store leftovers in an airtight container or lightly covered at room temperature for up to 5 days.
Notes
- The homemade pie crust recipe yields two crusts; this recipe uses one.
- For a glossy brownie top, finer caster sugar works best, but granulated sugar is acceptable.
- Make sure sugar and eggs are well combined to achieve the glossy finish.
- Par-baking the crust ensures a crisp base that prevents sogginess from the filling.
- Slightly underbaking the brownie filling helps maintain fudgy texture; don’t overbake.
- Pie crust can be chilled or frozen briefly before baking to help prevent shrinking.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
