This homemade Brownie Pie recipe is a simple marriage of fudgy chocolate brownies and crispy, flaky pastry crust. And it’s so incredibly delicious served warm, dusted with powdered sugar, and perhaps a dollop of melting vanilla ice cream or whipped cream.
Are you craving warm chocolate about now? I think even saying the word, “warm brownies” gets me every time. This simple almost rustic dessert is a treat that’s both indulgent and utterly delicious. But rather easy to make too.
What is a Brownie Pie?
It’s exactly what it looks and sounds like. A fudgy, chocolaty brownie baked in a flaky pie crust. And it is rather divine!
If you’re wondering how to make this recipe quicker and easier, yes, you can make a brownie mix and use a store-bought pie crust, and then bake them together.
But truly, making the brownies by scratch is so incredibly simple, and about 10 minutes quick. It’s simply melting a few ingredients, and stirring them together with a handful more. Which, you will do with a box mix anyway.
The crust? I won’t tell. Homemade pie crust is incredible, but store-bought is just fine too!
Brownie Pie Ingredient Notes
Here are the ingredients you will need to make this simple, delicious brownie pie. The exact measurements are in the recipe card at the bottom of this post.
- Butter and Oil: Melted butter provides a delicious flavor to this brownie filling. Adding a bit of vegetable oil helps keep it soft and moist.
- Eggs: Eggs add structure and texture to the brownie.
- Unsweetened Cocoa Powder and Chocolate Chips: A combination of unsweetened cocoa power and chocolate chips bring decadently delicious flavor to this brownie. You can use either natural cocoa powder or Dutch-process.
- Pie Crust: You will need a 9-inch, chilled and unbaked pie crust. You can make your own or purchase a ready-made crust.
- Nuts: Traditional brownie pies often contain chopped pecans, but you can swap in your favorite nut, like walnuts, or skip them all together.
Pie Crust Options
If you want to skip the pie crust, you can easily swap it for these options.
- Graham Cracker Crust
- Oreo Cookie Crust
How to Make Brownie Pie
This is an overview of how to make this easy chocolate pie. For step-by-step instructions and how to blind bake a homemade crust, see the recipe card at the bottom of this post.
Step 1: Roll out Pie Crust
Roll out ready-made pie crust and fit into a 9-inch pie plate; crimp the edges
Step 2: Melt the Chocolate
In a small sauce pan over low heat or in microwave safe bowl, heat chocolate chips and cocoa powder until melted. Remove from the heat and whisk in the oil and sugar; let cool slightly.
Step 3: Make the brownie batter
Whisk in the eggs and vanilla extract until combined. Then, whisk in the flour and salt; fold in nuts if using. Immediately pour the batter into the partially baked crust and spread evenly.
Step 4: Bake
Bake until just set; about 40 to 45 minutes. Let cool before slicing and serving.
Brownie Pie Questions:
While it’s an extra step, it makes the finished slice so much better. Partially blind baking a homemade crust will give help it bake evenly and deliciously. If you skip this step, the bottom of the crust can be doughy. Plus, it enhances the texture of the brownie pie.
If you’re using store-bought refrigerated pie crust, I usually don’t blind bake it.
I prefer to use a 9-inch glass or metal pie plate. This helps the pie bake evenly and quicker than ceramic pie plates.
Because the brownie batter thickens as it sits, it’s important to make the batter just before transferring to the pie crust and baking immediately.
Fun Facts About Brownies: Did you know?
- Why are brownies called brownies? Original recipes, like Fanny Farmer, contained zero chocolate. Instead, a combination of flour, butter, sugar, molasses and pecans were used. Brownies are called such because of their color.
- What is the difference between cakey and fudgy brownies? Cakey brownies are light and airy while fudgy brownies are more dense and gooey, almost fudge like.
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- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 8 tablespoons salted butter (1 stick)
- 1 and 1/4 cup chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cooking oil
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- Powdered sugar for garnish
Partially Blind Bake Homemade Crust
- Roll out 9-inch homemade pie crust and fit into the pie plate, crimp the edges (or use your favorite method). Line the unbaked crust with parchment paper and fill with pie weights or beans. Partially blind bake the crust in a preheated 375°F oven for 10 to 15 minutes, or until the edges of the crust are just beginning to brown.
- Remove from the oven and carefully lift the parchment and weights out of the pie. Prick the bottom or the crust with a fork and bake for another 6 to 8 minutes. Set aside and make the brownie filling. It does not need to cool completely.
- Reduce oven temperature to 350°F.
Make the Brownie Filling
- If using ready-made pie crust, roll out and fit into a 9-inch pie plate and crimp the edges. Set aside.
- Heat the butter, chocolate chips, and cocoa powder in a small saucepan over low heat, stirring until melted and smooth. Or microwave until the butter is melted.
- Remove the pan from the heat and whisk in the oil and sugar. Transfer to a bowl and let cool slightly for 3 to 5 minutes.
- Whisk in the eggs and vanilla extract until combined. Then, whisk in the flour and salt. The batter will be thick. Fold in pecans or chopped nuts if using. Immediately pour the batter into the partially baked crust and spread evenly.
- Bake until just set; about 40 to 45 minutes, or until a toothpick inserted in the center of the pie comes out mostly clean. If you find the crust browning too quickly, apply a pie crust shield or a ring of foil, or cover with parchment paper to protect it. It's better to underbake the pie than overbake. It will continue to set as it cools.
- Remove from the oven and cool slightly, about 20 minutes, before slicing and serving. Don't forget to dust with powdered sugar!
Storing the Brownie Pie:
To store, wrap tightly and keep at room temperature for up to 2 days. You can also freeze the cooled pie for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving. You can also warm the pie in a 300°F oven for 10 to 15 minutes.
You can partially bake the crust up to 3 days ahead.
Other Crust Options:
Instead of a pastry crust, you can also use a graham cracker crust or an Oreo cookie crust. Pre-bake the cookie crusts at 350°F oven for 10 minutes before adding the brownie filling.