Brownie Pie

5 from 18 votes

This decadent brownie pie has a fudgy, gooey brownie center with a flaky pie crust that adds crunch and sweetness to every bite.

Prep Time20

Cook Time30

Cool Time1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Brownie Pie Recipe

Servings:

Calories: 312kcal

Preheat the oven to 375°F.
To par-bake the pie crust, line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, until the crust is beginning to look baked and turning light brown. Remove the weights and the parchment paper and prick the bottom and sides of the crust with a fork. Return the crust to the oven and cook for 8 minutes longer. Remove from the oven and brush with an egg wash. Set aside (the brownie filling can be added to a warm or cool crust). Reduce the oven temperature to 350°F.
In a medium mixing bowl, melt the butter in the microwave. Once melted, whisk the vanilla and sugar into the hot butter.
In the bowl of a stand mixer, use the whisk attachment to beat the eggs for 1 to 2 minutes until foamy and pale yellow.
Add the cocoa powder, salt, and baking powder to the mixture and whisk for an additional minute.
Add the hot butter/sugar mixture to the stand mixer bowl and mix until combined.
Add the flour to the batter, mixing just until fully combined.
Fold in the chocolate pieces.
Spread the brownie batter into the par-baked pie crust.
Bake for 35 to 40 minutes, until just a few crumbs cling to a toothpick/knife when stuck in the center of the brownies. Cover the edges of the pie crust with aluminum foil to prevent over-browning (I covered the edges about midway through baking).
Remove from the oven and allow to cool for at least 15 minutes before slicing and serving.

Parbaking the pie crust is really important to maintain a crisp crust that holds up while baking the brownies. You do not need to completely bake the crust since it will be going back in the oven, but you do want the bottom nice and dried before adding the brownie batter. Please note that we covered the top edges of the crust after they were a deep golden brown while the brownie pie was baking.
An egg wash after the crust has been par-baked helps seal it and prevent sogginess. You can mix a whole egg or just egg whites with a teaspoon of water and then brush over the crust with a pastry brush.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.