I first had Brownie Pie at an Easter brunch almost twenty years ago, but I’m here to tell you to make it for Thanksgiving. Yes! You may not realize it with everything going on, but Turkey Day is twenty days out. Twenty days! I started off the festive foods with Wednesday’s Pimento Cheese Tarte Soleil, and now we’re on to the first of my usual three pies and one of my favorite sides ever…but I’m getting ahead of myself. I’m here to talk about Brownie Pie, so let’s get to it!Brownie Pie? Like brownies *in* a pie? You better believe it. We’re talking dense, chewy, fudgy, crackly-topped brownies baked up in a flaky all-butter crust. This is a perfect food, people!Now, Brownie Pie not quite as simple as baking brownie batter in a pie crust…but it almost is. You just have to partially blind-bake (bake without filling) the pie crust first, lest your bottom crust stay raw. Don’t worry, it’s not as terrifying as it sounds.To partially blind-bake, begin by rolling out your dough, then fit and crimp it in a pie plate like you normally would. Next, give it a good chill before lining it with parchment, filling it up with your weights of choice (pie weights, dried beans, rice) and baking for 20 minutes. Then simply lift the parchment and weights out of the crust, dock it with a fork and bake for another 10 minutes, until it starts to brown.After that—which, again, is much less of an ordeal than it sounds—it’s as simple as pouring the brownie batter into the crust and baking it off. I used my trusty Cocoa Brownies recipe with a bit more salt and 2/3 cup of chocolate chips for a little extra zazz. If you have another brownie recipe or box mix that you like, feel free to use it! Make sure that it makes enough for an 8” or 9” square pan—you don’t want to overfill your pie plate or worse, have to clean your oven floor.Brownie Pie’s final bake is 30-35 minutes. Ideally, you should let it cool completely for the cleanest slices, but I don’t want to be that person who tells you not to eat warm brownies, so you decide when to slice your pie. Follow your heart and all that. Whatever you do though, don’t skip the vanilla ice cream and chocolate shell.
makes one 9-inch pie
1/2 recipe All-Butter Pie Dough or other good single crust recipe
10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon Kosher or sea salt
2/3 cup semisweet chocolate chips, divided
For serving (optional):
vanilla ice cream
On a floured surface, roll out pie dough to a 12″ diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.
Place an oven rack in the lowest position. Preheat oven to 350F.
Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).
Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Dock (prick) crust all over with a fork. Return crust to the oven for 10 minutes.
Meanwhile, make the brownie batter. In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.
Add vanilla and eggs to the pot, and stir/whisk to combine. Add flour and salt and stir/whisk to combine. Fold in 1/2 cup semisweet chocolate chips. Pour batter into par-baked crust and spread to the edges. Scatter remaining 2 tablespoons chocolate chips over the top and press lightly to adhere.
Bake pie 30-35 minutes, until filling is set and crust is golden. Let cool completely on a rack.
Slice and serve with desired toppings. Cover leftovers and keep at room temperature for up to two days. Leftovers will keep in the refrigerator for up to five days.