Brownie Pie

Brownie Pie happens when you take two classic desserts and mash them together in the most delicious way possible. You get that rich, fudgy brownie center baked right into a buttery pie crust—and yes, it’s every bit as good as it sounds.

The first time I made it, I was craving something chocolatey but didn’t feel like fussing with a layer cake or waiting for a pan of brownies to cool. Enter: frozen pie shell and a handful of pantry staples. Thirty-five minutes later, I had a warm, gooey dessert that had everyone asking for seconds.

Serve it warm with a swirl of whipped cream or a scoop of vanilla ice cream, and you’ve got a crowd-pleaser that’s way easier to make than it looks.

Why You’ll Love This Recipe

• It’s the best of both worlds: Can’t decide between brownies and pie? This recipe combines them into one decadent dessert—no need to choose!
• Super easy to make: No complicated steps or fancy tools required. If you can melt chocolate and stir, you’ve got this.
• Chocolate lovers, rejoice: With melty chocolate chips inside and out, every bite is rich, fudgy, and full of flavor.
• Perfect for any occasion: Whether it’s a casual weeknight treat or a special gathering, this chocolate brownie pie fits right in—and always disappears fast.
• Customizable: Not a fan of walnuts? Leave them out. Want to add a scoop of ice cream or drizzle on some caramel? Go for it.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Semi-sweet chocolate chips: Use good-quality chips for the best chocolate flavor. Melt some and stir the rest in for extra chocolatey pockets.
• Unsalted butter: Unsalted gives you more control over the flavor, but if you only have salted, just skip the added salt later.
• Sugar: Regular granulated sugar works perfectly—no need to swap in anything fancy.
• Vanilla extract: Adds warmth and depth. Real vanilla makes a difference if you have it!
• Large eggs: Bring them to room temperature before baking for a smoother batter.
• Salt: Just enough to balance the sweetness and enhance the chocolate.
• All-purpose flour: Measure it by spooning into the cup and leveling it off—too much flour can make the pie dry.
• Chopped walnuts: Totally optional, but they add a nice crunch. Toast them first for even more flavor.
• Frozen deep dish pie shell: Store-bought keeps it easy, but make sure it’s fully thawed so it bakes evenly.
• Whipped cream (optional): A dollop on top takes it over the top—especially if you’re serving it warm! Try my homemade Cool Whip.

How to Make This Brownie Pie Recipe

• Step One: Preheat oven to 350°F.
• Step Two: Melt 1 cup chocolate chips with butter in a medium saucepan set over medium-low heat. Remove from heat; cool for 5 minutes.

• Step Three: Whisk in sugar and vanilla. Whisk in eggs, one at a time, until fully incorporated; add salt. Stir in flour until no dry streaks remain. Stir in remaining chocolate chips and walnuts (if using).

• Step Four: Scrape the brownie batter into the pie shell and smooth the top. Bake on the lowest rack for 35 minutes or until a toothpick inserted into the center comes out slightly moist. Serve warm with whipped cream.

What to Serve With It

• Whipped Cream: A classic choice. Light, fluffy, and just sweet enough to balance the rich chocolate.
• Vanilla Ice Cream: Warm Brownie Pie + cold ice cream = pure dessert magic. The melty combo is hard to beat.
• Fresh Berries: Strawberries, raspberries, or a mix of both add a pop of color and a little tartness to cut through the richness.
• Caramel or Chocolate Sauce: Drizzle a little on top for an extra decadent touch. Totally optional, but totally worth it.
• Coffee or Espresso: The bitterness of coffee pairs beautifully with the sweet, fudgy pie—perfect for an after-dinner treat.

Variations and Substitutions

• Swap the nuts: Not a fan of walnuts? Try pecans, almonds, or leave them out entirely. You can add mini chocolate chips or toffee bits for extra sweetness.
• Make it nut-free: Just skip the nuts altogether—no need to adjust anything else.
• Add a swirl: Drop a few spoonfuls of peanut butter, hot fudge sauce, Nutella, or caramel on top before baking and gently swirl it in for a fun twist.
• Swap in brown sugar: You can replace some or all of the granulated sugar with brown sugar for a deeper, caramel-like flavor. It adds a little extra richness and moisture.
• Use a homemade crust: If you prefer from-scratch pie crusts, go for it! Just make sure it’s a deep-dish to hold all that fudgy filling.
• Try dark chocolate chips: Want a richer, less sweet version? Swap the semi-sweet chips for dark chocolate.
• Gluten-free option: Use a 1:1 gluten-free flour blend and a gluten-free pie shell to make it friendly for gluten-sensitive guests.

Add-Ins to the Fudge Pie Batter

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Want to take your Brownie Pie to the next level? Try mixing in one (or a combo!) of these tasty extras:

• Chopped candy bars: Snickers, Twix, or Reese’s work great—just chop them up and stir into the batter.
• Chocolate-covered mint pieces: Adds a cool, refreshing twist that pairs surprisingly well with the rich chocolate.
• Crushed toffee: Gives you little pops of buttery crunch in every bite.
• White chocolate or peanut butter chips: A small handful adds a nice contrast of flavor and texture.

Tip: Stick to about ½ cup total of mix-ins so you don’t throw off the texture of the pie. It’s easy to get carried away—I’ve been there!

Storage Instructions

• Freezer: Yep, you can freeze Brownie Pie! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw in the fridge overnight or reheat straight from frozen.
• Room Temperature: If you plan to eat it within a couple of days (and let’s be honest, you probably will!), just cover the pie loosely with foil or plastic wrap and keep it on the counter. It’ll stay fresh for up to 2 days.
• Refrigerator: Want to stretch it a little longer? Store it in an airtight container in the fridge for up to 5 days. You can enjoy it cold, but I recommend popping a slice in the microwave for about 10–15 seconds to bring back that warm, gooey goodness.

Recipe Tips and Tricks

• Don’t skip the cooling step: Let the melted chocolate and butter cool for about 5 minutes before adding the eggs—otherwise, you risk scrambling them. (Been there, done that!)
• Use room temperature eggs: They mix in more easily and help the batter come together smoothly.
• Thaw the pie shell first: If it’s still frozen, the crust won’t bake evenly and could stay soggy on the bottom.
• Bake on the lowest rack: This helps the crust cook through while keeping the brownie filling fudgy and moist.
• Check doneness with a toothpick: You want it to come out with a few moist crumbs—not totally clean. That means it’s perfectly gooey inside.
• Let it rest before slicing: It’s tempting to dig in right away, but letting the pie sit for 10–15 minutes after baking helps it set up and makes slicing easier.

How To Prevent Pie Crust from Overcooking in the Oven

No one wants a burnt crust—especially when the filling still needs time to bake! Here are a few easy ways to keep that from happening:

• Use a pie crust shield: You can buy one or make your own by cutting a circle out of foil to cover just the edges of the crust. Pop it on halfway through baking to protect the crust from getting too dark.
• Check early: Around the 25-minute mark, take a peek. If the edges are browning faster than the center is setting, it’s time to cover them up.
• Lower oven rack: Baking the pie on the lowest rack helps the bottom crust bake evenly without overcooking the top edges too quickly.

Pie Recipes

• Shoofly Pie
• Marshmallow Pie
• Pineapple Pie
• Strawberry Cream Pie
• Chocolate Pecan Pie
• Oatmeal Pie

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