Brownie Pie

Thursday, August 23, 2018

Stop what you are doing and head to the need to this make brownie pie ASAP!  This recipe is simple to make, contain lots of chocolate and a flaky pie crust.  What's not to like about that?!

I came across this recipe that combines brownies and pie (my favorite dessert) while flipping through Joanna Gaines Magnolia Table cookbook last week.  I made Joanna's lemon pie about a month ago and it did not disappoint, so I had a pretty good feeling this pie would be another winner.

And guess what?  I was right!  The brownie is rich with chocolate, moist in the middle, has that perfect light crust on top and is all wrapped up in a flaky and buttery pie crust.  I dare you to take just one bite and tell me it isn't amazing!

Brownie Pie
{yields: 8 servings}

8 tbsps. salted butter
2 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
3 large eggs
1/2 cup all-purpose flour
1 tsp. vanilla bean paste
1/4 tsp. Kosher salt
1 cup semisweet chocolate chips
1 unbaked store-bought 9-inch deep dish pie crust
powdered sugar

Preheat your oven to 350 degrees.  Then heat the butter and unsweetened chocolate in a saucepan over low heat, stirring until melted and smooth.  Remove the pan from the heat and whisk in the sugar until smooth.  Pour into a medium bowl and set aside to cool for 10 minutes.

While the chocolate mixture cools, like your 9-inch pie plate with the unbaked pie crust and set aside.

After 10 minutes, whisk in the eggs one at a time, then follow with the flour, vanilla bean paste and Kosher salt.  Lastly, fold in the chocolate chips and pour into the pie crust.  Bake for 45 minutes to an hour or until a cake tester inserted into the pie comes out clean.

Allow the pie to cool on a wire rack for an hour.  Before serving, dust the top of the pie with powdered sugar.  This brownie pie is fantastic on its own, but would also be great with some fresh whipped cream or ice cream!  If you have leftovers, store at room temperature for up to 2 days.


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