This decadent Brownie Pie will knock your socks off even though it is incredibly simple to make. A nice gooey brownie filling in a flakey pie crust that, when topped with whipped cream or ice cream, will have your family and friends begging you to make this pie over and over.

Easy Ingredients from the Pantry and Fridge!

Never has there been an easier dessert than my Easy Brownie Pie! This sweet treat is made with staple ingredients that most of us have in our pantry or fridge already.

All you’ll need is butter, sugar, baking chocolate, chocolate chips, flour, vanilla, salt, eggs, and your favorite pie crust!

See nothing one hard to find or crazy ingredient to be found!

You may be asking yourself “What is a Brownie Pie?” Well, my friends, it’s just as it sounds a brownie in a pie crust!

A moist and gooey brownie that is a chocolate lover’s dream is the star of the show in this pie. It is a deliciously simple brownie mix that is poured into a pie crust and baked to perfection.

Not even the pie snobs will be able to pass this one up, my friends! Especially if you top it with ice cream or freshly whipped cream!

Can I Use A Store Bought Pie Crust For This Brownie Pie?

When I tell you this pie is simple, I mean it. All you have to do is melt some butter and chocolate then mix up the rest of the ingredients.

After it’s all mixed up you pour it into your favorite pie crust. Now, if you want to make this pie even easier for you then yes, by all means, use a premade pie crust.

There is no shame in the time-saving game in my book. If you purchase a pie crust but don’t have a favorite, I would suggest the deep dish pie crusts from Maria Calendars.

These crusts are some of the best store-bought ones I’ve ever tried. They are tasty and perfect for sweet or savory pies. When I don’t have any crusts made up in my freezer this is my go-to brand (not sponsored lol, just a brand that I have used many times).

How To Make A Simple Pie Crust

This is a delicious pie in a storebought crust, I usually have a few frozen crusts in my freezer that I’ve made up in bulk and stored for later use.

Don’t let making your own pie crust intimidate you, it just takes a bit of patience and practice. So give my simple recipe a try if you want to make your pie crust for this recipe.

The key to a good pie pastry is to keep everything ice cold from the water to the flour and fat source (butter or lard) to the water you will use to bring your pie crust together.

I like to measure out my flour and put it in the freezer for about 30 minutes before I make this pie crust. I also freeze my lard or butter depending on which one I’m using at the time.

Keeping everything super cold and not overworking your pie dough will yield a beautifully flakey and tender crust for any pie you are making!

I typically use lard for my savory crusts and butter for my pie crusts like this one, but either will work for sweet and savory pie.

You’ll need:

• 1 1/4 cups of all-purpose flour, cold
• 1 stick of frozen butter, chopped
• 10 tablespoons of ice-cold water, more if needed
• pinch of salt
• 2 tablespoons of sugar (optional for sweet pies)

Measure out your flour into a large bowl, and add in the frozen butter that has been chopped into small pieces. Use your hands or a fork to cut in the butter until your flour is grainy or looks like it has small pies in the flour.

Next, add a few tablespoons of the ice water at a time until the dough comes together slightly and you can form it into a disc shape.

Be careful to use enough water but not too much because you don’t want your dough to be sticky and wet. Nex,t wrap your dough disc in plastic wrap and chill for about an hour.

After your pie crust dough has chilled for an hour, remove it from the fridge and flour your work surface. With a rolling pin roll out the pie crust to a circle that is large enough to pie a deep dish 9-inch pie plate.

Carefully transfer your pie crust to the pie plate and gently press it into the pie plate. Try not to stretch your pie dough while you are working it into your pie plate.

Stretching pie dough will sometimes cause it to shrink the pie plate later. Lastly, trim off any excess dough and crimp the top of your crust with a fork or by pinching it between your fingers.

You can watch me make pie crusts in some of my YouTube Videos here!

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Yield: 8 Slices

Brownie Pie

All the gooey brownie deliciousness in a butter pie shell.

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Ingredients

• 1 deep dish pie crust of choice
• 3/4 cup of real butter
• 4 ounces unsweetened baking chocolate, chopped
• 1 1/2 cups sugar
• 1 cup all-purpose flour
• 3 large eggs
• 2 teaspoon real vanilla
• 1/2 cup chocolate chips
• pinch of salt

Instructions

1. Prepare your crust and set aside to make your filling. Preheat the oven to 350 degrees.
2. On low heat, melt butter then remove it from the heat and add the unsweetened chocolate, stirring until completely melted. If you need to put it back on the heat, make sure to have it really low. Do not let the chocolate mixture boil or scorch.
3. Once the chocolate is melted, mix in the flour, sugar, brown sugar, eggs, vanilla, and salt.
4. After all those ingredients are mixed in, fold in the chocolate chips until all are combined. If you prefer you can fold in half the chocolate chips and sprinkle the rest on top of the pie before baking.
5. Carefully add your brownie mixture into your waiting crust. If you need a crust recipe see my blog post above for a very simple crust recipe that will be perfect for this Brownie Pie.
6. Bake in a preheated 350-degree oven for about 35 to 40 minutes. The pie will be a little crusty on top like brownies and set in the center. It is only if it has a very slight wobble. *See notes below.
7. Let the Brownie Pie cool completely before slicing. Serve with whipped cream or your favorite vanilla cream.

Notes

Tip: You might want to cover your pie crust with a crust protective for the first 20 to 25 minutes so that the top edges don't get to brown before the brownie filling is cooked through.

Nutrition Information

Yield

8

Serving Size

1 slice
Amount Per ServingCalories 677Total Fat 38gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 15gCholesterol 103mgSodium 293mgCarbohydrates 81gNet Carbohydrates 76gFiber 5gSugar 50gProtein 8g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!