Molten Brownie Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 -12
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Calories
229 kcal
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Cuisine
International, Vegan
Molten Brownie Pie
Description
Molten Brownie Pie begins with a flaky homemade pie crust that is crimped for a decorative edge and prebaked until golden. This blind baking ensures a crisp base that holds the chocolate filling. The filling blends eggs, sugar, cocoa powder, melted butter, vanilla, salt, and chocolate chips, creating a thick brownie batter with rich chocolate flavor and a slightly gooey center after baking.
After the crust cools slightly, the brownie filling is poured in and baked until the exterior is set but the center remains molten. This combination offers a contrast between the flaky pie shell and the fudgy, chocolatey interior, perfect for serving warm. It can be paired with coconut whipped cream or other toppings if desired.
Modifications such as using plant-based butter and shortening allow a dairy-free version. Adding various types of chocolate chips or swapping vanilla extract for flavored liquor can customize the flavor. The pie stores well in the refrigerator in an airtight container for several days.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- ½ cup butter cold, or shortening
- ½ cup water ice cold
For The Crust (before final bake):
- 1 egg
- granulated sugar
For the Filling:
- 4 egg
- 1 1/3 cup granulated sugar
- 1 tbsp vanilla
- ½ cup cocoa powder
- ½ tsp salt
- 10 tbsp butter melted, unsalted
- 1/3 cup semi-sweet chocolate chips or dark chocolate chips
Instructions
*See Apple Pie recipe for crust instructions
- To create the crust, trim the edges of dough hanging off of the edges of the pie dish.
- Use the thumb and index finger on your dominant hand, separating them by ½ inch apart, like you’re going to pinch something.
- Press these fingers on the outside edge of the dough, forming a small ‘V’ while simultaneously, using your non-dominant finger, to press on the inside edge, and lock in the ‘V’ shape. Repeat these steps until complete.
- Lightly prick the pie crust with a fork. Set in the freezer for 10 – 15 minutes until firm.
- Preheat the oven to 375F and set a large baking tray on the middle rack to heat. Line the unbaked pie shell with parchment paper and fill it with pie weights or beans.
Set the pie pan onto the baking tray in the oven and bake for 20 - 25 minutes.
- Remove the pie weights from the pie crust, baking for another 10 minutes, until slightly golden and baked. Set aside to cool slightly. Remove the baking tray from the oven as well.
- Reduce the oven temperature to 350F.
- In a small pot, melt the butter. Set aside.
- In a large bowl, whisk together the eggs and sugar. Add the cocoa powder, vanilla, and salt. Whisk until smooth. Slowly stream in the melted butter, mixing together until combined. Fold in the chocolate chips, and pour the entire mixture into the prepared pie shell. Whisk the egg in a small bowl, and brush the edges of the crust lightly. Sprinkle the egg-washed crust with granulated sugar.
- Bake for 40 minutes until the filling is puffed and slightly jiggly. Let the pie cool for 25 – 30 minutes.
- Serve with sweetened whipped cream! Enjoy!!
Notes
- You can use your preferred homemade pie crust recipe for the base.
- To make the pie dairy-free, substitute shortening in the crust and plant-based butter in the filling; serve with coconut whipped cream.
- Feel free to vary the chocolate chips with milk, white, or peanut butter varieties, or add chopped candy bars or cookies.
- Replace vanilla extract with flavored liquor like hazelnut or espresso to alter the flavor profile.
- Store the pie in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 229kcal | 11% |
| Carbohydrates | 36.7g | 12% |
| Protein | 2.9g | 6% |
| Fat | 8.7g | 13% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 0.4g | 2% |
| Cholesterol | 35.8mg | 12% |
| Sodium | 57.1mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 22.8g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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