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The BEST Brownie Pie

This brownie pie is SO DELICIOUS! A fudgy, chocolaty filling nestled in a flaky, buttery crust—perfectly indulgent and shareable for any occasion.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brownie, Chocolate, Easy, Fudgy, Pie
Servings: 8 servings

Ingredients

Pie Crust

  • 1 crust All Butter Pie Crust homemade or refrigerated

Brownie Filling

  • 2 oz Unsweetened Baking Chocolate
  • 2 oz Semi-Sweet Baking Chocolate
  • 3/4 cup Unsalted Butter
  • 1 3/4 cups Granulated Sugar
  • 3 large Eggs
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Salt
  • 2 tbsp Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour

Instructions

Prepare the Pie Crust

  • Gently press your all butter pie crust into a 9-inch pie dish, making sure it fits snugly along the bottom and sides. Trim any excess dough and crimp the edges for a decorative look. Chill the crust in the refrigerator for at least 15 minutes before baking to prevent shrinking.

Blind Bake the Crust

  • Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until the crust is lightly golden. This step ensures your crust stays crisp once the filling is added.

Prepare the Filling

  • Using a double boiler or microwave at 30-second intervals, melt the unsweetened and semi-sweet baking chocolate together with the butter. Stir frequently until smooth and glossy. Set aside to cool slightly.
  • In a large bowl, whisk the eggs, granulated sugar, vanilla extract, and salt until pale and slightly thickened. This process helps incorporate air for a tender crumb in your brownie pie.
  • Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking constantly to prevent cooking the eggs. Mix until fully combined and smooth.
  • Sift together the all-purpose flour and unsweetened cocoa powder. Gently fold the dry ingredients into the wet chocolate mixture using a spatula. Be careful not to overmix to keep the filling fudgy and dense.

Assemble and Bake

  • Pour the brownie filling into the pre-baked pie crust and smooth the top with a spatula. Bake at 350°F (175°C) for 30-35 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking to keep the filling moist.

Cool and Serve

  • Allow the pie to cool completely on a cooling rack before slicing. This resting time helps the filling set perfectly for clean slices. Serve as is or topped with whipped cream or your favorite ice cream.

Equipment

  • 9-inch Pie Dish
  • Double boiler or microwave-safe bowl
  • Mixing Bowls
  • Whisk
  • Spatula
  • Electric Mixer (Optional)
  • Cooling Rack

Notes

  • Blind bake the crust to prevent sogginess and ensure a crisp base.
  • Do not overbake the pie to maintain a fudgy, moist center.
  • Use both unsweetened and semi-sweet chocolate for a perfectly balanced rich flavor.
  • Store covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.