This easy Brownie Pie recipe combines rich, chocolatey brownie filling with a buttery pie crust. It takes just 45 minutes to make and is perfect for everything from a weeknight dessert to a Thanksgiving or Friendsgiving dessert.
Brownie pie combines two classic desserts in one. It has a rich, chocolatey brownie filling baked inside a buttery, flaky pie crust, so you get all the flavor of homemade brownies in pie form.
And unlike many homemade pies, this one takes just 45 minutes to make. It’s easy enough for a weeknight dessert but also makes a great dessert to take to a potluck, Thanksgiving, or Friendsgiving. It’s an especially good choice when you want something chocolatey alongside the usual holiday pies.
Ingredient notes and substitutions
- Pie crust: You can use a homemade butter pie crust or a store bought refrigerated pie crust for this recipe.
- Butter: You can substitute salted butter for the unsalted butter. Simply reduce the salt to 1/4 teaspoon if using salted butter.
- Cocoa powder: I use unsweetened cocoa powder in this recipe. I haven’t tried using Dutch-process cocoa powder in this recipe.
How to make brownie pie
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F.
Step 2: Prepare the pie crust according to this recipe or place store bought pie crust in the bottom of an 8-inch deep-dish pie plate. Use your fingers to crimp the edges to style the pie. Use a fork to poke holes in the bottom of the crust to release any air bubbles.
Step 3: Using dried beans or pie weights on the bottom of the crust, parbake pie crust for 10-15 minutes. Let cool completely while you prepare the filling.
Step 4: In a large bowl, whisk together the butter, sugars, and vanilla until well combined.
Step 5: Stir in the eggs, one at a time, mixing well after each addition.
Step 6: Add flour, cocoa powder, and salt. Stir until just incorporated.
Step 7: Scoop the batter into the parbaked crust.
Step 8: Bake for about 20 minutes. Let cool before serving with a scoop of ice cream.
Recipe Tips!
- Use the correct pie pan: Make sure you’re using the size pie dish specified in the recipe. A different pan size can change the thickness of the filling and the baking time.
- Don’t overmix the filling: Once the dry ingredients are added, mix just until combined. Overmixing can affect the brownie texture.
- Watch the baking time: Brownie filling can go from perfectly baked to overbaked fairly quickly. Start checking for doneness at the time specified in the recipe.
- Don’t expect a completely clean toothpick: The toothpick should come out with a few fudgy crumbs rather than completely clean.
- Let the pie cool before slicing: Brownie filling continues to set as it cools. Cutting into the pie too soon can make it difficult to get neat slices.
- Serving suggestions: Brownie pie is delicious on its own, but it’s also great with a few simple toppings like a scoop of vanilla ice cream, whipped cream, chocolate sauce, caramel sauce, or fresh raspberries.
Variations
- Add chocolate chips: Stir in semi-sweet chocolate chips or dark chocolate chips for extra chocolate flavor.
- Add nuts: Chopped pecans or walnuts add crunch and work especially well for Thanksgiving.
- Sprinkle with flaky salt: A little flaky salt can balance the rich chocolate filling.
- Add espresso powder: A small amount of espresso powder can deepen the chocolate flavor without making the pie taste like coffee.
Storage
Store any leftover brownie pie covered at room temperature. It will keep for up to 3 days when properly stored.
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Brownie Pie Recipe
Equipment
- 8" deep pie plate
Ingredients
Pie crust
- 1 pie crust or store bought pie crust
Brownie filling
- ½ cup unsalted butter melted
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 cup + 2 tablespoons all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350F.
- Prepare the pie crust according to this recipe or place store bought pie crust in the bottom of an 8-inch deep-dish pie plate. Use your fingers to crimp the edges to style the pie. Use a fork to poke holes in the bottom of the crust to release any air bubbles.1 pie crust
- Using dried beans or pie weights on the bottom of the crust, parbake pie crust for 10-15 minutes. Let cool completely while you prepare the filling.
- In a large bowl, whisk together the butter, sugars, and vanilla until well combined.½ cup unsalted butter, ¾ cup light brown sugar, ¼ cup granulated sugar, ½ tablespoon vanilla extract
- Stir in the eggs, one at a time, mixing well after each addition.2 large eggs
- Add flour, cocoa powder, and salt. Stir until just incorporated.1 cup + 2 tablespoons all purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon kosher salt
- Scoop the batter into the parbaked crust.
- Bake for 20 minutes. Let cool before serving with a scoop of ice cream.
Notes
- Pie crust: You can use a homemade butter pie crust or a store bought refrigerated pie crust for this recipe.
- Butter: You can substitute salted butter for the unsalted butter. Simply reduce the salt to 1/4 teaspoon if using salted butter.
- Cocoa powder: I use unsweetened cocoa powder in this recipe.
- Nutrition values are estimates.
Nutrition
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