Brownie Pie
This incredible Brownie Pie is overflowing with a chocolate brownie filling over a buttery flaky crust. Serve it warm with vanilla ice cream!
Who says you can have too much chocolate? I love testing the limits of dessert perfection, and this Brownie Pie is proof that more can definitely be better. Rich, fudgy chocolate brownie batter layered over a buttery, flaky pie crust creates the ultimate chocolate pie experience. This indulgent brownie dessert is sinfully delicious, perfect for chocolate lovers, and makes an impressive treat for any occasion. The buttery crust adds a surprising crunch and depth to the fudgy center, you might never go back to regular brownies after trying this easy dessert recipe!
BROWNIE PIE
The rich chocolate brownie filling of this pie is decadence at its finest: fudgy, chocolatey, and utterly irresistible. Nestled atop a buttery, flaky pie crust, it adds an addicting crunch that takes your brownies to the next level. Once you try this combination, your classic brownie recipe will never look the same! This homemade pie recipe is perfect for birthdays, potlucks, holiday gatherings, or any celebration. If you’re not a pumpkin pie lover, serve this at your next Friendsgiving and Thanksgiving gathering. A slice of this homemade brownie pie with a scoop of vanilla ice cream is pure dessert bliss, the kind where you close your eyes and savor every bite, knowing you’ve found your happy place. If you’re a brownie lover, this recipe will not disappoint!
Find my expert tips on how to make brownie pie from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Brownie Pie Recipe:
- Easy-To-Make: Simple one-bowl filling and straightforward instructions make this classic brownie pie recipe beginner-friendly.
- Decadent Chocolate Flavor: Rich, fudgy chocolate filling made with semi-sweet chocolate and cocoa for the ultimate indulgence.
- Buttery, Flaky Crust: A pre-made or homemade pie crust adds the perfect layer of crunch and flavor.
- Versatile Serving Options: Delicious on its own or topped with vanilla ice cream and hot fudge for an extra treat.
- Perfect For Any Occasion: Ideal for birthdays, potlucks, holiday gatherings like Thanksgiving, or anytime you want to impress with a decadent chocolate dessert.
Ingredients
- 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
- 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
- 1/4 cup salted butter
- 8 ounces semi-sweet baking chocolate
- 1 ⅓ cups granulated sugar
- 1/4 cup brown sugar
- 2 large whole eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.
In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.
Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.
Add the cocoa, flour and salt. Beat again until combined and smooth. Don’t over mix. Pour mixture into the prepared pie plate. Spread out evenly.
Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.) Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.
Servings
This pie makes 8 servings. If you have a family of 8 this dessert is perfect to make. If your family is larger, perhaps you could cut each piece slightly smaller. I should really emphasize the word rich when I talk about this pie. A little piece of pie can go a long way!
Storage and Reheating
Store the cooled leftover pie in the refrigerator, covered, for 3-4 days. A fully baked pie isn’t ideal for freezing, but you can freeze the crust or unbaked filling for 1-2 months and bake later. Reheat slices in the microwave for 15–20 seconds or in a 300°F oven for 5-10 minutes, and serve with ice cream or hot fudge.
Holly’s Tips for The Best Brownie Pie:
- Use Quality Chocolate: Semi-sweet baking chocolate makes a huge difference in flavor. Avoid chips labeled “baking” with fillers. They won’t give the same rich, fudgy taste.
- Don’t Overmix: Once you add the cocoa, flour, and salt to the batter, mix just until smooth. Overmixing can make the pie too dense.
- Microwave Carefully: Heat the half-and-half, butter, and chocolate in short bursts, stirring in between, to prevent burning.
- Watch the Bake Time: The filling will rise above the pie plate while baking and settle as it cools. A toothpick should come out mostly clean with a few moist crumbs.
- Switch It Up: For a little added texture, try adding chopped nuts. If you have a big sweet tooth, mix in chocolate chips or pieces of toffee bits.
- Serve It Warm: For the best results, serve warm with vanilla ice cream or a drizzle of hot fudge for a decadent dessert experience.
Frequently Asked Questions:
Yes! Bake and cool the pie completely, then store it in the refrigerator for 3–4 days. Warm slightly before serving for the best flavor and texture.
Absolutely! A homemade pie crust adds extra buttery flavor and flakiness, but refrigerated dough works perfectly for a quick and easy option.
Yes, you can use a mix of whole milk and heavy cream, or try dairy-free milk alternatives like oat or almond milk for a lighter or dairy-free version.
Semi-sweet chocolate works best for a rich, fudgy pie, but you can experiment with bittersweet or milk chocolate for a different flavor profile.
To make this Brownie Pie dairy-free, substitute the half-and-half with an equal mix of unsweetened almond, oat, or soy milk and a dairy-free butter alternative. Use a dairy-free pie crust and replace the semi-sweet chocolate with a dairy-free or vegan chocolate for the best results.
To make this Brownie Pie gluten-free, use a gluten-free pie crust, store-bought or homemade, and substitute the all-purpose flour in the filling with a 1:1 gluten-free baking flour blend. Ensure all other ingredients, like the chocolate, are also certified gluten-free.
Similar Recipes
Craving something similar? Make my Brownie Trifle next.
Looking for more delicious pie recipes? My Caramel Cream Pie and Shredded Apple Pie are great places to start.
In the mood for something different? My S’mores Cookie Bars contain marshmallow and chocolate filling sandwiched between graham cookie bars.
Can’t get enough of chocolate? My Oreo Pudding Poke Cake is a chocolate cake soaked in Oreo pudding with a fluffy whipped cream frosting and crushed Oreos.
Have you made this Brownie Pie recipe? 🤎
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BrowniePie #ThanksgivingPieRecipes #LifeInTheLofthouse
Brownie Pie
Ingredients
- 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
- 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
- 1/4 cup salted butter
- 8 ounces semi-sweet baking chocolate
- 1 ⅓ cups granulated sugar
- 1/4 cup brown sugar
- 2 large whole eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.
- In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.
- Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.Add the cocoa, flour and salt. Beat again until combined and smooth. Don't over mix. Pour mixture into the prepared pie plate. Spread out evenly.
- Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.)Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.
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Just want to say I love your blog but have never left a comment. My last name is also Lofthouse! From Utah. 🙂 Definitley going to try this recipe, my husband would love it for his birthday.
Thank you so much. I’m so happy you love my blog! Thanks for commenting. Always love meeting another Lofthouse too 🙂 xo