A little slice goes a long way!
Remember this warning when you serve this pie!
I served this for Easter dessert, and 3 of us (out of 5) couldn’t finish our slices. Of course, I also served it with scoops of chocolate chip cookie dough ice cream, so I am sure that didn’t help. Oh, and we ate dessert like 5 minutes after finishing dinner. Yeah, we didn’t plan that very well! Next holiday, I’m wearing pants that have an elastic waistband! 
This deliciously rich pie, has a flakey crust that holds a deep dark brownie batter that is studded with chocolate chips. While I love ice cream with brownies, I really think a tall glass of milk would have been perfect with this pie…ice cream wasn’t needed. Yes, I actually just said that!
One Year Ago: Potato Soup, Chocolate Chip Snickerdoodles
Brownie Pie
Makes 1- 9 inch pie
Pie crust:
1 1/4 cups flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons butter, cold
4 tablespoons shortening
4 1/2 to 5 tablespoons cold water
Pie filling:
1/3 cup light brown sugar, packed
2/3 cup sugar
1/3 cup cocoa powder
1/4 cup flour
1/8 teaspoon salt
2 eggs
1/4 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) butter, melted
1 cup semi-sweet chocolate chips
To make the pie crust:
Preheat oven to 400 degrees.
In a medium-sized mixing bowl, combine the flour, sugar, and salt. Add in the cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then roll it out into a 10 inch circle. Place the dough into a pie pan, trim any extra dough (if needed), and crimp the edges. Prick the bottom of the pie crust a few times with a fork. Place the pie pan in the freezer for 10 minutes. After 10 minutes, line the pie dough with a piece of parchment paper and fill with dried beans or rice*. Bake in a preheated oven for 15 minutes. After 15 minutes, remove the pie cut from the oven (it will not be completely baked) and carefully remove the beans (or rice) and parchment paper. Set aside until filling is ready.
To make the pie filling:
Preheat oven to 325 degrees.
In a large bowl, whisk together the brown sugar, sugar, cocoa powder, flour, salt, eggs, and vanilla until there are no lumps (the batter will be thick). Slowly whisk in the melted butter. Once all the butter has been incorporated, stir in the chocolate chips. Pour the batter into the prepared pie crust (if it’s cold in your house or you have the batter ready and are waiting on the pie crust, the batter may get thick. That’s fine, just spoon it into the pie crust and smooth the top) and bake in a preheated oven for 40-42 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Enjoy!
*Notes: If you do not normally blind bake pie crusts (which is what we are doing in this recipe), please be aware that while you can re-use the dried beans or rice for future pie crusts, you can not use it to eat. Once the beans (or rice) has cooled, put it in a zip-lock bag and write on the bag “For pie weights only”.
Made with love, not calories!
I’m linked at: The Chicken Chick, The Tumbleweed Contessa, Sumo’s Sweet Stuff, The Better Baker, Sweet 2 Eat Baking, The Girl Creative, The Self Sufficient HomeAcre , The Foley Fam, Flamingo Toes, I Heart Nap Time.
