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+ servings
A rich fudge-like brownie batter baked over a flaky pie crust.
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5 from 1 vote

Brownie Pie

Prep Time 20 minutes
Cook Time 55 minutes
Servings 8


  • 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
  • 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
  • 1/4 cup salted butter
  • 8 ounces semi-sweet baking chocolate
  • 1 ⅓ cups granulated sugar
  • 1/4 cup brown sugar
  • 2 large whole eggs
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.
  • In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.
  • Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.
    Add the cocoa, flour and salt. Beat again until combined and smooth. Don't over mix. Pour mixture into the prepared pie plate. Spread out evenly.
  • Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.)
    Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.