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Brownie Pie

A boozy fudgy brownie pie with a flaky homemade pie crust, crackly top, and decadent molten center. An easy dessert for chocolate lovers!

Prep Time
25 mins
Cook Time
25 mins
Total Time
10 hrs 5 mins
Servings: 10 slices; makes (1) 9-inch pie
Calories: 412 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 6 tablespoons unsalted butter very cold
  • ¾ cup all purpose flour
  • ½ cup white whole wheat flour
  • ¼ cup powdered sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon espresso powder
  • 1 - 3 tablespoons half-and-half cold, or substitute heavy whipping cream
  • 2 tablespoons Irish whiskey (or half-and-half)
For the Brownie Filling:
  • ¼ cup unsalted butter (4 tablespoons) at room temperature
  • 1 ½ cups granulated sugar
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ cup Dutch process cocoa
  • 2 tablespoons Irish whiskey (or half-and-half)
  • 1 tablespoon half and half or substitute heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon espresso powder
  • 2 tablespoons cornmeal (yellow or white)
  • ⅔ cup bittersweet chocolate chips
  • Whipped Cream for serving (optional)

Instructions

    Cup of Yum
  1. To prepare the crust, dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade (or a medium mixing bowl), place the all purpose flour, whole wheat flour, sugar, and salt, then pulse a few times to combine. (If not using a food processor, stir the ingredients together in a medium bowl). Add the butter pieces, then pulse just until the dough resembles a cobblestone street. Some pieces will be the size of peas. (Without a food processor work the butter into the dry ingredients with a fork or pastry blender.)
  2. Dissolve the espresso powder in 1 tablespoon of the half and half. Sprinkle over the crust mixture. Sprinkle on whiskey. Add up to 3 tablespoons (or more, if necessary) of the half-and-half to the dry ingredients, pulsing a little after each. Add only as much half and half as you need to for the dough to just hold together when you take a handful.
  3. On a lightly floured work surface, pat the dough into an even, flat, 1-inch disk, wrap in plastic, then refrigerate for 1 hour or overnight.
  4. Once the dough is properly chilled, place a rack in the center of the oven and preheat the oven to 350 degrees F. Remove the pie dough from the refrigerator and allow it to warm at room temperature until it becomes flexible enough to roll, 15 to 30 minutes. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a regular (not deep-dish) 9" pie pan that's at least 1 ¼ inches deep. Trim and crimp the edges, then place the crust in the freezer to chill, while you prepare the filling.
  5. In the bowl of a standing mixer or a medium mixing bowl, beat together the butter, sugar, and salt until smooth.
  6. Add the eggs one at a time, beating slowly but thoroughly after each addition. You want to ensure the eggs are well combined, without beating in a lot of air. Stir in the cocoa, whiskey, half and half, and vanilla.
  7. In a food processor (mini is easier), grind together the espresso powder, cornmeal, and chocolate. Gently stir it into the batter, then pour the batter into the prepared crust.
  8. Bake the pie for 45 minutes, adding a crust shield after 20 minutes (if you do not have a reusable crust shield, carefully fit the edges with pieces of tin foil). The middle will look very soft. The pie is done baking when the internal temperature has reached 165 degrees F. Remove the pie from the oven, cool to room temperature, then cover and refrigerate overnight before serving.
  9. Serve each slice topped with whipped cream, if desired.

Notes

  • TO STORE: Brownie pie may be stored at room temperature for 2-3 hours. Otherwise, it should be stored in the refrigerator. Wrapped tightly with plastic, brownie pie may be chilled for up to 4 days. Let come to room temperature or microwave for several seconds before serving.
  • TO FREEZE: Brownie pie may be kept in the freezer, wrapped tightly in plastic and heavy-duty foil for up to 2 months. Defrost overnight in the refrigerator before serving.

Nutrition Information

Serving 1(of 10) without whipped cream topping Calories 412kcal (21%) Carbohydrates 54g (18%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 99mg (33%) Potassium 175mg (5%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 475IU (10%) Vitamin C 1mg (1%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 10slices; makes (1) 9-inch pie

Amount Per Serving

Calories 412

% Daily Value*

Serving 1(of 10) without whipped cream topping
Calories 412kcal 21%
Carbohydrates 54g 18%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Potassium 175mg 4%
Fiber 2g 8%
Sugar 37g 74%
Vitamin A 475IU 10%
Vitamin C 1mg 1%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.