This is the BEST Brownie Pie you’ll EVER make. That’s a big statement but it’s true: it’s a from scratch brownie pie with my all butter pie crust and a gooey fudgy brownie filling. It’s like a fudge pie!
Y’all need to stop what you’re doing and RUN to your kitchen to make this pie. I’m serious, GO!
It’s fudgy. It’s indulgent. It’s over-the-top chocolatey. It’s gooey. It’s easy yet from scratch. By looking at the pictures you probably think, “Wow, I bet that’s so rich I couldn’t finish a whole slice!”
You’d be wrong if you thought that. Very, very wrong. Try it. Cut a slice and try to just eat a bite of The BEST Brownie Pie.
I dare you.
It’s the pie of a chocolate lovers dreams: a pie crust with a gooey brownie baked inside. This is one heck of a chocolate pie recipe!
Because of the crust, the brownie stays gooey, like the center brownies in the pan. If center brownies are your jam, then this pie is going to be your favorite.
I love using box mixes, I use them all the time, but sometimes I just feel like getting into the kitchen and doing it all. It makes me feel like a super woman…or something. Is that just me?
This recipe starts with my perfect all butter pie crust. You can also use a Pillsbury crust if you prefer, but my crust recipe is so good.
Then I used my classic brownie recipe to fill the pie.
For topping, simply add ice cream and hot fudge!
Have I convinced you that you MUST make this pie today?? Good, then I’ve done my job. Get to it!
- If you are in a rush and want to use a prepared pie crust, go ahead. Just make sure to use one that will fit in a 9″ pie plate (like Pillsbury).
- I like my crust a little under done, but if you like a crunchy bottom, partially blind bake your crust before adding the brownie batter.
- You’re also allowed to use a box brownie mix, I won’t tell.
- You can tell from the pictures that the center is ooey gooey fudgy. Some people might say it’s super under done, I say it’s perfect. I give a wide range of bake times for this pie. If you want it more done, just cook it longer. But know that you’re probably not going to get a very done brownie texture with the crust under there, especially with my brownie recipe. Ooey Gooey Brownie Lovers Only, please. 🙂
- Mix it up: add 1 cup of any chopped candy to the batter, or even chocolate chips!!
If you’ve made this recipe be sure and leave me a comment and give a start rating!
Have you made this recipe?
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- 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
- Preheat oven to 350°F. Prepare pie crust as directed and press into a 9” pie plate. Chill until filling is ready.
- Note: if you want a crunchy bottom crust, partially bake the crust before adding the filling: Preheat oven to 425°F. Line your crust with parchment paper and add pie weights or dry beans. Bake for 15-20 minutes, remove the beans/parchment and add the filling.
- 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.
- 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
Other chocolate pies:
- Chocolate Chess Pie with Graham Cracker Crust
- Chocolate Ganache S’mores Pie
- Peanut Butter Chocolate Cream Pie
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: February 7, 2016