Description
This rich and decadent Brownie Pie combines the fudgy texture of a classic brownie with the buttery, flaky crust of a pie. Made with semi-sweet chocolate, a blend of sugars, eggs, and cocoa powder baked in a deep dish pie crust, it offers an irresistible dessert perfect for any occasion. Serve warm with vanilla ice cream and hot fudge for an extra indulgent treat.
Ingredients
Scale
Pie Crust
- 1 (9 inch) refrigerated pie crust/dough, unbaked
Filling
- 1 cup half and half (or use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
- 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 the crust: Preheat the oven to 350°F (175°C). Press and form the refrigerated (or homemade) pie dough evenly into a deep dish pie plate. 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 and smooth, stirring every 30 seconds. Let this mixture cool for 5 minutes to avoid cooking the eggs prematurely.
- Mix filling ingredients: Add the granulated sugar, brown sugar, whole eggs, egg yolks, and vanilla extract to the cooled chocolate mixture. Beat well until fully combined. Then, gently beat in the unsweetened cocoa powder, all-purpose flour, and salt until the batter is smooth and uniform. Be careful not to overmix as that can affect the texture.
- Fill the crust and bake: Pour the brownie filling evenly into the prepared pie crust, spreading it out smoothly. Bake in the preheated oven for 55 to 60 minutes. The filling will rise above the rim of the pie plate but don’t worry—it will deflate as it cools and settle nicely.
- Cool and serve: Allow the pie to cool completely before slicing. For extra indulgence, serve each slice with vanilla ice cream and hot fudge sauce if desired.
Notes
- The filling may appear undercooked or gooey initially but sets perfectly as it cools.
- Substitute the half and half with equal parts whole milk and heavy cream for a richer flavor.
- Do not overmix the batter once the flour is added to keep the brownie tender.
- Use a deep dish pie plate to accommodate the rising filling during baking.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Warm slices slightly before serving for the best taste and texture.
