Description
A rich and decadent Brownie Pie featuring a fudgy chocolate filling baked in a flaky pie crust. This dessert combines the best of brownies and pie, delivering a gooey, chocolatey delight perfect for any occasion. Served warm or cooled, it pairs beautifully with vanilla ice cream and hot fudge for an indulgent treat.
Ingredients
Scale
Pie Crust
- 1 (9 inch) refrigerated pie crust/dough, unbaked
Brownie Filling
- 1 cup half and half (or 1/2 cup whole milk mixed with 1/2 cup heavy whipping cream)
- 1/4 cup salted butter
- 8 ounces semi-sweet baking chocolate
- 1 1/3 cups granulated sugar
- 1/4 cup brown sugar
- 2 large whole eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare Pie Crust: Preheat your oven to 350°F (175°C). Press and form the refrigerated pie dough into a deep dish pie plate, making sure the crust evenly covers the bottom and sides. Set aside while you prepare the filling.
- Melt Chocolate Mixture: In a large, microwave-safe bowl, combine the half and half, salted butter, and semi-sweet baking chocolate. Heat in the microwave until everything is melted, stirring occasionally to combine fully. Let the mixture cool for about 5 minutes to prevent cooking the eggs in the next step.
- Mix Filling Ingredients: Add the granulated sugar, brown sugar, whole eggs, egg yolks, and vanilla extract to the cooled chocolate mixture. Beat the ingredients together until fully combined. Then add the cocoa powder, all-purpose flour, and salt. Beat gently again until the filling is smooth and uniform—be careful not to overmix to keep the filling fudgy.
- Fill and Bake: Pour the prepared batter evenly into the pie crust. Place the pie on the middle rack of the preheated oven. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Note that the filling will rise above the crust while baking but will settle back down as it cools.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, slice and serve. For an extra indulgence, top with vanilla ice cream and hot fudge sauce if desired.
Notes
- The filling will puff up during baking but will deflate slightly as it cools — this is normal and expected.
- Using half and half keeps the filling creamy; substituting with whole milk and heavy cream is an excellent alternative.
- Be careful not to overbeat the batter after adding dry ingredients to maintain a fudgy texture.
- For best results, allow the pie to cool completely before slicing to let the filling set properly.
- This pie can be served warm or at room temperature.
