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Homemade Fudge Brownie Pie photo

Fudge Brownie Pie

This Fudge Brownie Pie is a chocolate lover's dream! A perfect blend of gooey brownie and pie, topped with crunchy pecans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie:
  • 1 19-inch refrigerated pie crust blind-baked per package directions
  • 1 cup semisweet chocolate chips (170 grams, Ghirardelli recommended)
  • 4 tablespoons unsalted butter (57 grams, ½ stick)
  • ½ cup vegetable oil (50 grams)
  • 2 tablespoons unsweetened cocoa powder (11 grams)
  • 1 cup dark brown sugar (160 grams)
  • 2 large eggs (100 grams)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1 teaspoon kosher salt (5 grams)
  • ½ cup all-purpose flour (30 grams)
  • 1 cup chopped honey roasted pecans (143 grams, toasted)

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Spatula
  • Whisk
  • Oven
  • Parchment paper and pie weights

Method
 

Preparation Steps:
  1. Preheat your oven to the temperature specified on the pie crust package. Roll out your refrigerated pie crust into a 9-inch pie dish. Fit it snugly into the dish and trim any excess. Using a fork, poke holes in the bottom to prevent bubbling. Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake according to the package instructions until golden brown. Once baked, remove it from the oven and let it cool.
  2. In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 4 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat the chocolate.
  3. In a separate mixing bowl, whisk together the vegetable oil, dark brown sugar, eggs, vanilla extract, and kosher salt until well combined. Add the melted chocolate mixture and mix until smooth.
  4. In another bowl, sift together the unsweetened cocoa powder and all-purpose flour. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the chopped honey roasted pecans until evenly distributed throughout the batter.
  6. Pour the brownie filling into the cooled pie crust, spreading it evenly with a spatula.
  7. Bake the pie in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly soft. It will continue to set as it cools.
  8. Allow the Fudge Brownie Pie to cool at room temperature for at least 30 minutes before slicing. Serve it warm with a scoop of vanilla ice cream for an indulgent treat!

Notes

  • Ensure your pie crust is completely cooled before adding the brownie filling to prevent sogginess.
  • Do not overmix the batter after adding flour; this will ensure a fudgy texture.
  • Keep an eye on the baking time. The center should be slightly jiggly when you take it out of the oven.
  • Allow the pie to cool fully before slicing for cleaner edges.