Who doesn’t love a rich, decadent dessert that hits the spot every time? That’s precisely what you get with a Chocolate Fudge Brownie Pie – a heavenly combination of fudgy brownie and flaky pie crust. This pie is one of the ultimate indulgences for chocolate lovers who want to savor every mouthful of a heavenly dessert.
The Chocolate Fudge Brownie Pie is a dessert that combines the best of both worlds – brownies and pies. It’s a decadent mash-up of silky smooth chocolate and a soft, crumbly pastry base. The result? A heavenly dessert that’s perfect for any special occasion or gathering, or simply as a treat for yourself.
Ingredients Needed for This Recipe
Crust
- 1 unbaked Flaky Pie Crust (or All Butter Pie Crust)
- Egg Wash: 1 large egg white, lightly beaten
Brownie Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2 Tablespoons (30ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 3/4 cup (100g) chopped walnuts
- 3/4 cup (135g) semi-sweet chocolate chips
- Optional for serving: ice cream, whipped cream, hot fudge, chocolate syrup
Instructions for Making Fudge Brownie Pie
- Prepare Pie Crust: Prepare your pie dough before beginning. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
- Roll Out the Chilled Pie Dough: On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days.
- Partially Blind Bake: Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return pie crust to the oven and bake for 8 minutes to help set the bottom. Brush egg wash/egg white all over the bottom and sides of the warm pie crust. Set pie crust aside.
- Reduce Oven Temperature: Reduce oven temperature to 350°F (177°C).
- Make the Brownie Batter: Melt the butter and whisk in the oil and granulated sugar. Let it sit for 3-5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the walnuts and chocolate chips.
- Bake: Spoon and spread the batter evenly into crust. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. If the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. The brownie filling will set as it cools.
- Serve: Cool for 20 minutes before slicing and serving. Tastes best served warm!
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to a perfect brownie pie starts with understanding your ingredients. For instance, using unsweetened cocoa powder gives you control over the sweetness and chocolate intensity. Natural cocoa powder offers a lighter, slightly acidic taste, while Dutch-process cocoa powder provides a smoother, more mellow chocolate flavor. Choose based on your preference for the brownie’s chocolate profile.
The Importance of Blind Baking: Blind baking the crust is crucial for preventing a soggy bottom. This step ensures that your pie crust is partially cooked and firm enough to hold the wet brownie filling. Use pie weights or dried beans to keep the crust from puffing up or shrinking. Remember, a well-baked crust is the foundation of a great brownie pie.
Mixing the Brownie Batter: When mixing your brownie batter, aim for a balance between overmixing and undermixing. Overmixing can introduce too much air into the batter, leading to a cake-like texture, while undermixing might result in an unevenly mixed batter with pockets of flour. Mix just until the dry ingredients are incorporated into the wet ingredients for a fudgy texture.
Baking Temperature and Time: Oven temperatures can vary, so it’s important to know your oven. Use an oven thermometer to ensure accurate temperature settings. The baking time will also depend on the desired doneness of your brownie pie. For a fudgier center, bake towards the lower end of the recommended time. If you prefer a more set center, bake a bit longer. However, be careful not to overbake, as this can dry out your brownie pie.
Cooling Before Cutting: Allow your brownie pie to cool before slicing into it. Cutting into the pie too soon can cause it to fall apart or be too gooey to serve neatly. Cooling helps the brownie filling set properly, ensuring clean cuts and a beautiful presentation.
Storage Tips
Room Temperature Storage: Once cooled, cover your brownie pie with plastic wrap or aluminum foil and store it at room temperature for up to 2 days. This method is ideal for keeping the crust crispy and the brownie filling soft and chewy.
Refrigerating Your Pie: For longer storage, refrigerate your brownie pie, covered, for up to 4-5 days. Refrigeration is beneficial if your kitchen is warm or if you prefer a firmer brownie texture. To serve, you can enjoy it cold or let it come to room temperature for about 30 minutes. You can also gently warm it in the oven or microwave if you prefer it slightly heated.
Freezing for Long-Term Storage: Wrap your brownie pie tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. This method is great for making ahead for future events or when you want to save leftovers. Thaw overnight in the refrigerator and bring to room temperature or warm slightly before serving.
Reviving the Crust: If the crust becomes too soft after storage, you can revive it by baking the pie (uncovered) in a preheated oven at 350°F (177°C) for about 5-10 minutes. This will help re-crisp the crust while keeping the brownie filling soft.
Serving Suggestions
Classic Pairings: Serve your brownie pie with a scoop of vanilla ice cream for a classic combination. The cold, creamy ice cream complements the rich, warm brownie filling beautifully. A dollop of whipped cream or a drizzle of hot fudge sauce can also add a delightful touch.
For Special Occasions: Elevate your brownie pie for special occasions by adding a garnish of fresh berries, a sprinkle of powdered sugar, or a mint leaf. These simple additions can turn your brownie pie into an elegant dessert suitable for celebrations.
Coffee or Dessert Wine: Pair your brownie pie with a cup of strong coffee or a dessert wine like port or sherry. The bitterness of the coffee or the sweetness of the wine can enhance the chocolate flavors, making for a sophisticated dessert experience.
Customize with Toppings: Encourage guests to customize their slices with various toppings. Offer bowls of chopped nuts, caramel sauce, chocolate chips, or candy pieces for a fun and interactive dessert experience.
Frequently Asked Questions
Can I use a store-bought pie crust? Yes, you can use a store-bought pie crust to save time. Just be sure to still blind bake it according to the recipe instructions to prevent a soggy bottom.
What if I don’t have pie weights for blind baking? If you don’t have pie weights, you can use dried beans, rice, or even sugar as an alternative. These items can be reused for blind baking but should not be consumed afterward.
Can I make this recipe gluten-free? To make a gluten-free brownie pie, use a gluten-free pie crust and ensure that your cocoa powder and other ingredients are gluten-free. Also, substitute the all-purpose flour in the brownie filling with a gluten-free flour blend designed for baking.
Why did my brownie pie crust shrink during baking? Pie crust can shrink if it’s not adequately chilled before baking. Ensure your dough is cold and rests in the refrigerator for at least 30 minutes before blind baking. Also, avoid stretching the dough when placing it in the pie dish, as this can contribute to shrinking.
How do I know when the brownie pie is done? The brownie pie is done when the edges are set, and a toothpick inserted into the center comes out with a few moist crumbs. The center should still be slightly soft, as it will continue to set as it cools.
Chocolate Fudge Brownie Pie
INGREDIENTS
- Crust
- 1 unbaked Flaky Pie Crust what I used or All Butter Pie Crust*
- Egg Wash
- 1 large egg white lightly beaten
- Brownie Filling
- 1/2 cup 8 Tbsp; 113g unsalted butter
- 2 Tablespoons 30ml vegetable oil or melted coconut oil
- 1 cup 200g granulated sugar
- 2 large eggs + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup 62g unsweetened natural or dutch-process cocoa powder
- 1/2 cup 63g all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 3/4 cup 100g chopped walnuts
- 3/4 cup 135g semi-sweet chocolate chips
- optional for serving: ice cream whipped cream, hot fudge, chocolate syrup
INSTRUCTIONS
- Prepare Pie Crust: Prepare your pie dough before beginning. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
- Roll Out the Chilled Pie Dough: On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days.
- Partially Blind Bake: Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return pie crust to the oven and bake for 8 minutes to help set the bottom. Brush egg wash/egg white all over the bottom and sides of the warm pie crust. Set pie crust aside.
- Reduce Oven Temperature: Reduce oven temperature to 350°F (177°C).
- Make the Brownie Batter: Melt the butter and whisk in the oil and granulated sugar. Let it sit for 3-5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the walnuts and chocolate chips.
- Bake: Spoon and spread the batter evenly into crust. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. If the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. The brownie filling will set as it cools.
- Serve: Cool for 20 minutes before slicing and serving. Tastes best served warm!
