Fudgy Brownie Pie

5 from 1 vote

A homemade flaky, buttery pie crust that is filled with a fudgy, chocolate-y rich brownie batter. Serve cold or warm with a scoop of ice cream!

Prep Time40

Cook Time1 8

Total Time1 48

Course: Pies, Tarts & Crumbles

Cuisine: American

Keyword: brownie pie, pie

Servings: - 10 slices

Calories: 454kcal

Author: Marsha

Ingredients

Homemade Pie Crust*
1 ¼ sticks (140g) unsalted butter
1 ½ cups (300g) granulated sugar
¾ cup (75g) cocoa powder
¼ teaspoon salt
2 large eggs cold
2 teaspoons vanilla extract
½ cup (60g) plain/all-purpose flour
½ cup (90g) chocolate chips

Instructions

Prepare my Pie Crust through to step 6.
On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 9-inch pie dish.
Tuck the excess dough under the crust edge and mold together to form a thicker outer crust. Crimp the edges with a fork or your fingers.
Refrigerate for at least 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with baking beans. Make sure they’re fully distributed over the entire surface.
Bake for 15 - 20 minutes or until the edges of the crust are starting to brown. Remove the paper and baking beans, prick holes all over the base with a fork, and bake for a further 7 - 8 minutes.
Turn the oven temperature down to 180C/350F/Gas 4.
Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
Add the eggs and vanilla, and mix well until combined.
Fold in the flour until fully combined, then gently fold in the chocolate chips.
Pour the batter into the pie crust and spread out evenly.
Bake for 40 - 45 minutes, or until a toothpick inserted comes out almost clean with a few moist crumbs.
TIP: If you find the crust is browning too much during baking, loosely cover the edges with foil, or use a pie crust shield.
Allow to cool completely in the dish on a wire rack before slicing, or serve warm with a scoop of ice cream!

Video

Notes

*My Homemade Pie Crust makes 2 crusts. Simply halve the recipe or freeze the other half for another use. Alternatively, you can buy an uncooked store-bought pie crust.

Storage: Leftover pie can be covered and stored in the fridge for up to 5 days.

Make ahead: The pie dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.

You can also pre-bake the pie crust 3 days ahead of time. Simply follow through to step 7, allow to cool completely, then cover tightly and refrigerate until ready to fill.

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