Candy Bar Brownie Pie – this easy brownie pie recipe uses my favorite homemade brownie recipe and is FULL of candy! Clean out your pantry and use all the candy to make this pie!
It’s my favorite day of the year…PI DAY!!! I look forward to this day all year long. Round food and pie all day long in honor of 3/14. (For those of you who don’t know, that’s March 14 which is 3/14 which is 3.14 which is the Math Nerd Holiday…Pi Day!)
If you know anything about me at all, you know that I’m a major math nerd. I taught high school algebra and geometry for a few years before I had Jordan. I majored in math in college and doing proofs was my relaxation sport of choice. (I’m not kidding in the slightest.)
You know in Hidden Figures when they mentioned “Non-Euclidean Geometry”? I knew what that was. In fact, it was my favorite college class. <–MAJOR NERD ALERT
Anyway, Jordan just rolls her eyes at me but she secretly loves that I love Pi Day because that means she gets pie. I even ask if I can bring it in for her class because, duh. PI DAY = EAT PIE IN SCHOOL.
Every year I go back and forth over what pie recipe to share. I have over 50 pie recipes on this blog, did you know that? Apple pie, berry pie, lemon pie, no bake pies, cream pies…I’ve got them all. But, hands down, one of my absolute favorites is Brownie Pie. I love brownie pie so hard, probably because brownies and pie often tie for my favorite dessert. Marry the two and oh boy, watch out. Dorothy’s coming at you with a fork.
There’s something about when a brownie bakes with a crust; the center of the brownie stays all gooey. There are no crusty edges (because I love gooey centers most) and the chocolate is evened out with the flavor of the buttery crust. While I was brainstorming pies for today I was also thinking about what to make my mom for her birthday. My mom LOVES chocolate. (Chocoholic is a family affliction.) I immediately thought of doing a twist on my brownie pie…but what kind of twist?
That’s when I remembered my Candy Bar Pie that always goes crazy whenever I share it. That one is basically a big blondie with candy in it, baked in a pie crust. It just so happens that the weekend before I made this pie I’d cleaned out my pantry and needed to use up some candy…
So that’s how this Candy Bar Brownie Pie recipe was born.
The best thing about this candy bar brownie pie, besides that it’s made in one bowl and is super easy, is that you can use ANY candy you like. This is perfect for cleaning out the pantry day because that’s when you find half full bags of chocolate chips or toffee bits or candy left over from Valentine’s Day that you want to use. Grab some of your favorites, like M&Ms, Snickers, Milky Way, Kit Kat, Twix…and chop them up and add them to your batter. Use ANYTHING you like!
Candy bar brownie pie would be a great pie to serve to celebrate Pi Day today…or a birthday…or a random Tuesday. I’m all about pie EVERY day!
Candy Bar Brownie Pie
- 1 recipe All Butter Pie Crust or one refrigerated crust from a pack of 2
- 2 ounces unsweetened baking chocolate
- 2 ounces semi-sweet baking chocolate
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup all purpose flour
- 2 cups chopped candy and/or chocolate chips see note
- Preheat oven to 350°F. Prepare pie crust as directed and press into a 9” pie plate. Chill until filling is ready.
- Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour. Stir in candy.
- Pour batter into the pie crust. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 38-48 minutes, until the top is cracked. The pie shown in the photos was baked for 38 minutes (a toothpick came out wet) and the center is very gooey, which is how we like it. The center won’t turn to a crumbly brownie texture because of the crust - it’ll stay pretty fudgy, but if you like it more done, cook it longer, until less wet more crumbs stick to the toothpick. Your choice! Just be sure to remove the foil strips or pie shield after about 20-25 minutes of baking so that it has time to become slightly golden brown.
- Cool the pie completely before slicing and serving with ice cream or whipped cream. Store covered at room temperature for up to 3 days or freeze slices for up to one month.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 14, 2017