Brownie Pie Recipe
This easy Brownie Pie is everything you love about a fudgy homemade brownie, baked inside a flaky pie crust for a simple but decadent dessert. It's rich, chocolatey, a little rustic, and especially delicious served slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream.
And while it looks like a special occasion dessert, it's wonderfully simple to make. The brownie filling comes together quickly with melted butter, cocoa powder, chocolate chips, and pantry staples, then bakes into a soft, fudgy center with a lightly crisp top.
Use a homemade pie crust if you love making pastry, or keep it easy with a store-bought crust. Either way, this is the kind of chocolate dessert that feels cozy, indulgent, and always welcome.
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Recipe Overview
- The brownie pie recipe combines fudgy chocolate brownies with a flaky pastry crust for a delicious dessert.
- You can use homemade or store-bought pie crust; each option works well for this recipe.
- Key ingredients include melted butter, eggs, cocoa powder, chocolate chips, and your choice of nuts.
- Follow four simple steps: roll out the crust, melt chocolate, make the brownie batter, and bake for 40-45 minutes.
- This indulgent treat is best served warm, topped with powdered sugar or ice cream.
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What is Brownie Pie?
Brownie pie is a fudgy chocolate brownie baked in a pie crust. It has the rich, chewy texture of brownies with the crisp, flaky edges of pastry - almost like a chocolate chess pie and homemade brownies met somewhere delicious in the middle.
You can make it with homemade pie crust or a refrigerated crust. I love the flavor of an all-butter crust, but a store-bought crust keeps this dessert wonderfully easy.
And while you can use a brownie mix in a pinch, the homemade filling takes only a few minutes to stir together and gives the pie that deep, from-scratch chocolate flavor.
Brownie Pie Ingredients
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 powder and chocolate chips brings 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, 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 altogether.
Can I Use a Different Crust?
A traditional pastry crust gives this pie its flaky, classic texture, but a graham cracker or Oreo cookie crust can also work if you want a sweeter, more dessert-like base.
How to Make Brownie Pie
This is an overview of how to make this easy chocolate pie. For step-by-step instructions on how to blind-bake a homemade crust, see the recipe card at the bottom of this post.
Step 1: Roll out Pie Crust
Fit the pie crust into a 9-inch pie plate, crimp the edges, and partially blind bake if using homemade crust. Let it cool slightly while you make the brownie filling.
Step 2: Melt the Chocolate
In a small saucepan over low heat or in a 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 Recipe
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 8 tablespoons salted butter 1 stick
- 1 ¼ cups chocolate chips
- ¼ cup unsweetened cocoa powder
- ¼ cup cooking oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chopped pecans optional
- Powdered sugar for garnish
Instructions
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!
Notes
- Storing the Brownie Pie: Store, wrap tightly, and keep it 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.
- Making Ahead: You can partially bake the crust up to 3 days ahead.
- Other Crust Options: You can also use a graham cracker or Oreo cookie crust instead of a pastry crust. Pre-bake the cookie crusts at 350°F for 10 minutes before adding the brownie filling.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Turned out really good!