This fudgy brownie pie is a dream come true for brownie and pie lovers! It has a fudgy, gooey brownie set on top of a buttery, flaky pie crust, providing the best of both worlds. Serve it with a scoop of vanilla ice cream for the perfect after-dinner dessert!

Why This Is The Best Brownie Pie Recipe
This easy brownie pie recipe combines two of the best desserts into one delicious treat that the whole family will love! It features a moist fudge brownie filling baked on top of my flaky butter pie crust and topped with a dollop of sweet homemade whipped cream for a finishing touch.
Unlike other brownie pie recipes, I do not use boxed brownie mix or store bought pie crust. Everything is made 100% from scratch using essential yet high-quality ingredients and equipment you likely already have at home. I also provide several alternatives and flavor variations so that you can easily customize it to your taste and needs!
Katalin's Take On Whether to Pre-Bake the Pie Crust or Not
One of the most common questions when baking pies is whether or not to pre-bake the crust. While blind baking isn't possible for pies with a top dough layer, it is an absolute must for pies with a wet filling and no top layer (e.g. this brownie pie, but also for pumpkin pie). Blind baking prevents a soggy, raw pie crust!
I always fully pre-bake my pie crust. Otherwise, I find that the crust doesn't thoroughly bake once the filling is in. To prevent burning, I cover the edges of the pie crust with aluminum foil. See my guide on blind baking pie crust for more tips.
Prepare The Pie Dough
Before starting, note that all ingredients must be very cold to hold the dough together. It also helps to work in a cool-temperature kitchen.
Thoroughly combine the all-purpose flour, granulated sugar, and salt in a large bowl. Don't skip the salt—it enhances the flavor!
Cut the butter (unsalted with 82% fat for the best flavor) into small chunks, then measure the water and apple cider vinegar separately.
Lastly, freeze the dry ingredients, butter, water, and vinegar for 5-10 minutes.
Once the ingredients are thoroughly chilled, add the very cold butter chunks into the bowl with the flour, sugar, and salt.
Then, rub the mixture with your fingers until it has a sand-like consistency. Some larger butter chunks are fine, as they contribute to the flaky pie crust!
Gradually add small amounts of ice water and vinegar to the mixture, stirring with a wooden spoon or spatula after each addition.
Once you use about 75% of the liquid, remove only the well-hydrated part and add the remaining liquid to the dry portion. Use just enough to bind everything without making the dough too wet or leaving loose flour. Adjust the amount of liquid as needed.
On a lightly floured surface or silicone mat, gently work the dough with your hands until it comes together. It may seem crumbly initially, but it will come together within about a minute. Avoid kneading or overworking the dough, as it will warm the dough.
Shape the dough into a disk, wrap it in plastic wrap, and let it rest in the refrigerator for at least two hours.
Laminating the Pie Dough (optional)
Although laminating the pie dough is optional, I highly recommend it if you want a super flaky pie crust! See my flaky pie crust recipe for details on how to do so after the dough has chilled.
Pre-Bake the Pie Crust
After two hours of chilling, let the dough sit on the counter for a few minutes to soften just enough to roll out without breaking. It should remain cold.
Place the dough on a lightly floured surface or silicone baking mat and roll it out, rotating it after each roll to keep it even.
For a 9-inch (23 cm) pie dish, roll the dough to a diameter of 10 inches (26 cm) and carefully transfer it into the pie pan. Fold any excess dough under the edges, then crimp the edges with your fingers. Don't force it, or it can shrink during baking.
Place the pie crust in the freezer to chill for 30 minutes, then proceed with applying the pie weights, docking, applying the egg wash, and baking as explained in the recipe card.
Prepare the Brownie Part
Preheat the oven to 175 C / 350 F without the fan. If the eggs are not already at room temperature, place them in a bowl of hot water for five minutes.
Melt butter and chocolate in a bowl placed over a pot of simmering water over low-medium heat, stirring occasionally. You can also use a microwave, but you will need to heat it in increments to ensure the chocolate doesn't burn.
In a separate bowl, use a hand or stand mixer to whip the eggs, granulated sugar, and brown sugar for 5-7 minutes until the mixture becomes pale.
Carefully pour the melted butter and chocolate mixture into the egg and sugar mixture while the mixer is on low speed.
Sift in the flour, salt, and cocoa powder, and gently fold together with a rubber spatula. Don't overmix it, or you will end up with cakey pie brownies!
Assemble The Brownie Pie & Bake
Pour the brownie batter into your pre-baked pie crust.
Bake at 175 C / 350 F for approximately 35 minutes until the crust is golden brown, the edges of the filling set, and the center still slightly soft. Avoid overbaking; it will continue to set as it cools.
Allow your chocolate brownie pie to cool at room temperature for 1-2 hours before cutting or serving.
For decoration, whip very cold heavy cream (at least 36% fat) with powdered sugar until it reaches a thick, pipeable consistency, then pipe or spoon the whipped cream on top!
Storing & Freezing
Store leftovers covered at room temperature for up to three days.
To freeze, let the pie cool completely, then slice and tightly wrap each slice in plastic wrap followed by aluminum foil. Freeze for up to three months. Thaw it in the refrigerator and let it come to room temperature before serving.
Flavor Variations
Make it extra chocolatey by adding more chocolate chips to the batter, like I do in my triple chocolate brownie recipe. You can also use butterscotch or caramel chips.
Instead of traditional chocolate brownies, try this recipe with my white chocolate brownies, espresso brownies, raspberry brownies, or red velvet brownies!
Add crushed nuts, such as almonds, hazelnuts, or macadamia nuts, to give your brownies some crunch. Try it with my pecan brownies to make a pecan brownie pie!
Drizzle on some of my homemade caramel or chocolate glaze from my baked chocolate donuts.
See my flaky pie crust recipe for pie crust flavor variations.
Ingredient Substitutions
To make this brownie pie gluten-free, you can use one of the flours suggested in my flour guide.
To make it vegan-friendly, use vegan butter and one of these egg substitutes. You can also try one of the vegan alternatives for the egg wash, as I explain in my egg wash tutorial.
For butter-free brownies, try one of these butter substitutes. You can also try my dairy-free brownies.
Keep in mind that when making substitutions, other ingredient adjustments may be necessary to maintain a similar taste and texture.
Expert Tips For Making Brownie Pie
- The pie dough rest period is a must to keep the butter cold and help the dough hold together. However, do not attempt to speed up this step in the freezer. If necessary, you can let it rest in the fridge overnight.
- Do not skip the vinegar in the pie dough. It will not affect the taste but make the dough more elastic and manageable!
- If the dough becomes too warm or sticky while working with it, put it in the freezer for a minute before continuing.
- Use high-quality semisweet chocolate chips (e.g., Callebaut or Lindt) and unsweetened, Dutch-processed cocoa powder for the most decadent chocolate flavor.
- When melting the chocolate, scrape down any excess from the sides of the bowl to prevent it from burning. For more tips, see my guide on how to melt chocolate chips.
What Equipment To Use
A digital scale is a must-have for precise ingredient measurements. A digital oven thermometer is also helpful for ensuring the most accurate temperature.
An electric hand mixer or stand mixer is required to mix the eggs and sugar; however, you'll need to switch to a rubber spatula to fold in the melted butter, chocolate, and dry ingredients.
While you'll prepare most of the dough by hand, you'll need a good rolling pin to roll it out. You'll then need a 9-inch (23 cm) pie dish for baking.
Try Some Of My Pie & Brownie Recipes
If you enjoyed this brownie pie recipe, be sure to try some of my other mouthwatering pies & brownies:
- Bailey's Apple Pie
- Tiramisu Brownies
- Pumpkin Brownies
- Apple Crumble Pie
- No Bake Pumpkin Pie with Graham Cracker Crust
- Brownie Blondies
Or, for easy and delicious pies you don't need an oven to make, check out my roundup of the Top 45+ Best Easy-to-Make No Bake Pies!
Have You Tried This Recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Brownie Pie
Equipment
- Digital scale
Ingredients
Flaky pie dough
- 190 g (1½ cups) All purpose flour
- ½ tablespoon Granulated sugar
- ¼ teaspoon Salt
- 110 g (½ cups) Unsalted butter 82% fat, use it very cold
- 60 g (¼ cups) Water use it very cold
- 15 g (1 tablespoon) Apple Cider vinegar
Egg wash
- 1 Egg
- Splash of milk
Brownie filling
- 85 g (½ cups) Dark Chocolate use high quality semi-sweet chocolate eg. Callebaut or Lindt
- 85 g (⅓ cups) Unsalted butter
- 2 Eggs at room temperature
- 100 g (½ cups) Granulated sugar
- 75 g (⅓ cups) Brown sugar
- 25 g (⅓ cups) Cocoa powder unsweetened Dutch processed
- 90 g (¾ cups) All purpose flour
- ¼ teaspoon Salt
Decoration
- 60 g (¼ cups) Heavy cream very cold, 36% fat content
- 1 tablespoon Powdered sugar
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Assemble the pie dough
- In a large bowl, mix the flour, sugar, and salt until fully combined and place it into the freezer for 5-10 minutes. Cut the cold butter into small chunks and place it into the freezer for 5-10 minutes. Measure the water and vinegar separately, and place them into the freezer as well for 5-10 minutes.
- Once all ingredients are nicely chilled, add very cold butter chunks into the bowl of flour and rub the mixture between your fingers until it becomes a sand-like consistency. Leave some bigger butter chunks in the mixture - this will encourage flaky pie texture on the pie crust - no need to fully incorporate the butter into the flour.
- Add very cold water and apple cider vinegar into the dough, a small amount at a time, and stir with a spatula or wooden spoon after each addition. Once about 75% of the liquid is used, take out the part of the dough from the bowl, that is already well hydrated, and only keep adding the water to the rest of the dry dough. You might need to use all the water, or slightly less, or very slightly more, depending on the flour you are using and how neatly you hydrate the dough.
- Now, on a lightly floured surface (or silicone making mat), start working the dough with your hands. First, it will look crumbly but it should come together in the next minute or so. Do not knead the dough as such, stop mixing, as soon as the dough comes together. Remember, leave in some butter chunks, do not overwork the dough, and do not use a mixer.
- Form a disk, cover it with plastic wrap and let it rest in the fridge for a minimum of 2 hours.
Optional; laminating the pie dough for extra flakiness
- After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it. Transfer the disk to a silicone baking mat or a lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter.
- The goal is to roll the dough out into a large rectangle, then, apply the following fold: Fold the left half over the right half. Then, fold this long rectangle into half by folding the bottom half over the top half. Lastly, fold again the the bottom half over the top half. After the last fold, cover the dough with plastic wrap and let it rest in the fridge for a minimum of 2 hours.
Pre-bake the pie dough
- After the 2 hours rest time, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it.
- Transfer the disk to a lightly floured surface or Silicone baking mat and start rolling it out. Make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute and continue.
- If you are using a pie dish 9 inch / 23 cm, roll the dough to 10 inch / 26 cm in diameter. Carefully place the dough into the pie dish. Fold the extra dough around under the crust then flute with your fingers. Remember, do not force the dough, after rolling, it should stay smooth and cold, and easy to work with. The most common reason for pie crust shrinking is forcing and stretching it.
- Chill the pie dough in the freezer for 30 minutes while pre-heating the oven to 200 C / 370 F (no fan). After 30 minutes, line the pie crust with parchment paper and fill it with pie weights.
- The pie crust will be baked in the following way: 1. Bake it for 20 minutes with the pie weight in. 2. Remove the pie weights, and with a fork, prick holes all over the crust. Bake for another 15 minutes. 3. Apply a thin layer of egg wash (using egg white only) on the bottom and side of the pie crust, this will support the crust not getting wet from the pumpkin filling. Alternatively, for an even better shine, apply a light egg wash (full egg + splash of milk) on the edge of the pie crust. Bake until the crust is golden brown, about 15 minutes. So overall, I recommend to pre-bake the pie crust for 20+15+15=50 minutes.
- Halfway through baking, you might need to apply a pie shield, which can be as simple as placing aluminum foil around the edges to avoid over-browning.
- Let the crust come to room temperature.
Make the brownie filling
- Preheat the oven to 175 C / 350 F (no fan).
- Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.
- In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
- Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
- Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients and fold the mixture together with a rubber spatula. Do not overmix.
Baking
- Bake the brownie pie at 175 C / 350 F for about 35 minutes. At the end of the baking time, the edge of the crust should be beautifully golden brown, the side of the filling should be set, and the middle of the filling might still be a bit wobbly. Do not overbake!
- Let the pie cool at room temperature for at least 1-2 hours. The pie will further set as it cools, so make sure you do not attempt to serve or cut the pie straight after baking.
Decoration
- Whip heavy cream with powdered sugar for a few minutes until it reaches a pipeable consistency, then pipe or spoon the whipped cream on top.
- Store leftovers covered at room temperature for up to 2-3 days.
Notes
- All ingredients, including butter, flour, and water, should be very cold for the pie crust.
- Making this pie crust will take less than 5 minutes. If you are assembling the dough for more than 5 minutes, then you are overworking it.
- Resting the dough in the fridge is a must - you won't be able to roll it out without appropriate resting time (minimum 2 hours).
- Do not begin rolling the pie dough until it is at the proper temperature. If it's too cold, it can crumble, and if it's too warm, it can tear.
- The egg wash will seal the bottom of the crust, contributing to no soggy pie.
- The lamination is optional. However, I recommend that simple step to make the pie crust even more flaky.
- Overbaking the brownie part can result in less fudge and a more cakey brownie (as well as overworking the brownie batter).
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