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Side view of sliced Brownie Pie with whipped cream on a white plate
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Brownie Pie Recipe

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour
Servings: 12 servings
Calories: 177kcal
Author: Stephanie Wilson

Ingredients

  • 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

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

  1. 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.
  2. Making Ahead: You can partially bake the crust up to 3 days ahead.
  3. 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.

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 65mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 62IU | Vitamin C: 0.05mg | Calcium: 13mg | Iron: 1mg