This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.
Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
Add the butter and ice water and process until the ingredients start to stick together.
Dump the dough out onto a large surface and gather together and form a flat round disc.
Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F.
After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
Gently place the crust into pie plate and crimp the edges.
Put the formed crust into the refrigerator to chill while you make the filling.
Make the brownie filling
In a small bowl combine flour, cocoa powder, espresso powder and salt.
Beat eggs for 1 minute (until light).
Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
Add melted butter and vanilla and stir to combine.
Beat in dry ingredients until smooth.
Fold In chocolate chips.
Assemble/Bake
Pour the filling into the pie crust.
Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.
Video
Notes
Ingredient Substitution NotesFor notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour.
Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
LightBrown sugar. dark brown sugar also works well.
Salted butter. Unsalted butter works well in this recipe.
Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.
ServeAfter the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream. Store/FreezeStore leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.ReheatGently reheat in the oven or in the microwave before serving any chilled leftover pie.