Chocolate Brownie Pie Recipes

MAMA PAT'S CHOCOLATE BROWNIE PIE

Steps:

• Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
• Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
• Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
• Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
• Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
• Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.

BROWNIE PIE

Steps:

• Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
• In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

CHOCOLATE BROWNIE PECAN PIE

Steps:

• 1. Preheat oven to 375. Place pie shells on a baking sheet and add 1 1/2 cups of pecans to each pie shell and arrange evenly. Set aside.
• 2. Combine sugar, cocoa, flour, and salt. Add eggs and melted butter until all dry ingredients are incorporated.
• 3. Pour mixture into pie shells over pecans to the top of the shells.
• 4. Bake for 40 minutes.
• 5. Remove pies from baking sheet onto a rack to cool.

HOMEMADE BROWNIE PIE

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

CHOCOLATE BROWNIE PECAN PIE

Steps:

• Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
• Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
• Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
• Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
• Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
• Add in the pecans and stir well; pour filling into the cooled pie shell.
• Using a fork, gently rake the nuts to distribute them evenly.
• Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
• Rotate the pie 180° halfway through the baking.
• When done, it may be slightly wobbly at the center; don't worry, the residual heat will continue to cook the pie.
• Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
• May serve with whipped cream or ice cream on top.

TRIPLE CHOCOLATE BROWNIE PIE

Steps:

• Heat oven to 350 degrees.
• Grease an 8 inch pie plate.
• In a small mixer bowl, beat eggs.
• Blend in sugar and butter.
• In a separate bowl stir together flour, cocoa, and salt.
• Add to egg mixture, blending well.
• Stir in chocolate chips, nuts and vanilla.
• Spread batter into prepared pie plate.
• Bake 35 minutes or until set.
• Pie will not test done in center.
• Cool completely.
• Cut into wedges and serve with ice cream and chocolate sauce!

THE BEST BROWNIE PIE

Steps:

• Preheat oven to 350°F. Prepare pie crust as directed and press into a 9" pie plate. Chill until filling is ready.
• Note: if you want a crunchy bottom crust, partially bake the crust before adding the filling: Preheat oven to 425°F. Line your crust with parchment paper and add pie weights or dry beans. Bake for 15-20 minutes, remove the beans/parchment and add the filling.
• Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
• Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
• Pour batter into the pie crust. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 38-48 minutes, until the top is cracked. The pie shown in the photos was baked for 38 minutes (a toothpick came out wet) and the center is very gooey, which is how we like it. The center won't turn to a crumbly brownie texture because of the crust - it'll stay pretty fudgy, but if you like it more done, cook it longer, until less wet more crumbs stick to the toothpick. Your choice! Just be sure to remove the foil strips or pie shield after about 20-25 minutes of baking so that it has time to become slightly golden brown.
• Cool the pie completely before slicing and serving with ice cream or whipped cream. Store covered at room temperature for up to 3 days or freeze slices for up to one month.

BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• Line your pie tin with your pie crust.
• Whisk together melted butter, sugar, eggs and vanilla extract.
• Add the cocoa powder and flour and whisk until just combined.
• Stir in 3/4 cup of the chocolate chips.
• Pour batter into pie crust.
• Sprinkle remaining chocolate chips over the batter.
• Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

CHOCOLATE BROWNIE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Melt butter in a medium saucepan. Stir in cocoa powder and sugar until well combined. Remove from heat and quickly stir in eggs. Stir in flour until well combined. Add boiling water and vanilla. Stir in walnuts. Pour into the prepared pan.
• Bake in the preheated oven until starting to look done but still gooey in the center when tested with a toothpick, 12 to 15 minutes. Remove from the oven and cool before serving.