Brownies baked in a chocolate pie crust. Ooey, gooey, fudge chocolate brownie deliciousness in a flakey pie crust. How could that not be one of the best things you've eaten all year?
If you really want to take this over the top, throw in a scoop of vanilla ice cream and a few spoonfuls of homemade butterscotch sauce.
I don't think that suggestion needs any explanation, do you?
Other Chocolate recipes you might like:
- Chocolate Truffle Tart with Grand Marnier
- Chocolate Cream Pie
- Dark Chocolate Brownies
- Sinfully Rich Chocolate Devil's Food Cake
- German Chocolate Cupcakes with Chocolate Ganache
- Salted Chocolate Caramel Blondies
- Black Forest Cake
- Chocolate Blackout Cake
- Chocolate Almond Brownie Cookie Bars
- Chewy Chocolate Brownie Cookies
Gooey brownies in a flaky chocolate pie crust. I dare you to take one bite & tell me brownie pie isn't the best thing you've tasted all year.
FOR THE CRUST:
- 2 cups unbleached, all-purpose flour, minus 2 tbsp
- 2 tablespoon unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 tsp. salt
- 1 cup vegetable shortening
- 1 tablespoon white vinegar
- 1 egg
- ¼ cup ice water
FOR THE BROWNIE PIE FILLING:
- 3 oz unsweetened chocolate
- 2 oz semi sweet chocolate
- 10 tablespoon butter
- 3 tablespoon vegetable oil
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup unbleached all-purpose flour
- ¾ teaspoon salt
- 2 tablespoon cocoa powder
- ¼ teaspoon ground cinnamon
MAKE THE CHOCOLATE PIE CRUST:
- Sift together the flour, cocoa powder, sugar ,and salt. Cut in the shortening using a pastry knife, or rub the shortening into the flour with your fingertips until you have a mixture that resembles coarse cornmeal.
- In a separate bowl, whisk together the vinegar, egg and water.
- Add the liquid to the flour mixture and toss with a rubber spatula or with your hands just until the dough comes together in a ball. Add more ice water if your dough is not coming together. You want it to hold together in a ball without being sticky.
- Pat the dough into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. You can also freeze the dough at this point. Just thaw in the refrigerator overnight before using.
LINE THE PIE PLATE:
- Roll the dough on a lightly floured surface into a 13-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
- To place the dough in your pie plate, fold the dough in half (I use a large metal spatula for this task) and then fold it over again, making a triangle.
- Place the dough in the pan with the tip of the triangle in the center of the pan. Unfold and gently press into the pan, making sure the crust is snug in the corners of the pan.
- Trim the excess dough from the edges with kitchen sheers, leaving enough to create a nice high edge to your pie, about an inch of overhang.
- Fold the overhang under itself so you have a cylinder that rests on the edge of the pie plate.
- With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge.
- Cover with plastic wrap and chill in the refrigerator for at least an hour or place in the freezer for 30 min.
BAKE THE BROWNIE PIE:
- Add the unsweetened and semi-sweet chocolates, butter and vegetable oil to a medium saucepan. Heat over low, stirring frequently, until melted and smooth.
- Add both sugars to the chocolate and butter mixture and cook over low heat for an additional 5 minutes, stirring constantly, just to melt the sugars a bit. Pour the mixture into a bowl and allow to cool to room temperature.
- Preheat the oven to 350 degrees.
- Crack the eggs into a small bowl. Add the vanilla and whisk to combine.
- Add the flour, salt, cocoa powder, and cinnamon to another bowl and whisk to combine.
- Using a wire whisk, stir the eggs into the chocolate mixture until completely incorporated. Using a wooden spoon or rubber spatula, stir in the flour mixture just until combined.
- Pour the brown pie filling into the prepared pie crust and bake for 40-45 minutes, until the top of the pie is cracking slightly and the filling look set, but still a bit jiggly in the middle.
- Allow the pie to cool to room temperature on a wire rack.
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The pics are making me drool and I HAVE to make them! Unfortunately, I am unable to see the recipe. Nothing comes up at the bottom of your post. I checked your other posts and I can see the recipes just fine. Just not for this one. Is there something you can do?
Rebecca Blackwell says
Hi Gaya! Thank you so much for pointing this out. I took a look, and sure enough, the recipe was cut off of the post, even though I could see it clearly in the back end of the site. I simply re-saved the page and it magically reappeared. Some strange glitch that I don't understand. Sometimes I think the technical gods are just messing with me. 🙂 Please let me know if you make this and what you think! I sent a few to work with my husband a few weeks ago and they were a huge hit. I hope you like this pie too! xo
Meg Hunt says
I'm definitely going to try this pie. Out of curiosity, besides your awesome strawberry and vanilla custard pie, have you come with any other fabulous custard pie recipes? My 91-year old mother loves custard and pies, especially in combination. Has a hard time tolerating too much chocolate.
Tried a buttermilk pie, but think it was not the best recipe.
Making your white bread for the 3rd time today. I had to go a 5 inch wide pan because the dough ballooned up so much in baking that it made for an odd breadshape for sandwiches. Turned out perfectly. Meg
Rebecca Blackwell says
Hi Meg! So happy you're gong to try this pie and that you're baking bread! Don't you just love how baking bread makes the house smell? Mmmmm....
I actually have a few ideas for custard-style pies on my list of things to work on, so stay tuned! In the mean time, this Rum Custard Tart makes an appearance at my house every Thanksgiving and is always a hit. (It's good with and without the rum, by the way.)
Since your mom loves custard, I'd also suggest trying these Chai Vanilla Pots de Creme. They are, obviously, not a pie, but I can't imagine any custard lover not loving these. I am actually making these for my family this week (a fact that they are not yet aware of but will be so stoked when they see them in the refrigerator.)
I'd also suggest making a Napoleon. Again, not a pie... but with it's layers of flakey puff pastry and pastry cream, it's a very similar experience to eating a custard pie.
Love hearing from you, as always, and I'll get to work on more custard pie recipes! xo