Fudge Brownie Pie

When brownies and pie collide! This fudge brownie pie combines a rich chocolate brownie filling with homemade buttery flaky pie crust. To avoid a raw and doughy crust, blind bake it before pouring in the easy from-scratch brownie filling. A small slice is wonderfully decadent and don’t forget a glass of cold milk or vanilla ice cream!

removing a slice of brownie pie from whole pie

I know you’re craving chocolate right now (just an inkling!), so let’s bake an indulgent & rich brownie pie. Served warm with melty chocolate chips in each bite, it will make any chocolate dessert seem vanilla.

Tell Me About This Brownie Pie

  • Texture: If you avoid over-baking, each bite will be fudge-like, soft and chewy on a bed of crisp flaky pie crust. Top with cold and creamy ice cream. What a dessert! If you’ve ever tried my chocolate chess pie, the textures are slightly different. Today’s pie tastes like a soft, moist, and chewy brownie. The chess pie has a slightly thinned filling with a crinkly meringue-like top.
  • Flavor: Chocolate. The end.
  • Baking: Blind baking the crust is imperative before you bake the whole pie. This, of course, takes a little extra time, but you’ll be rewarded with a crisp (not soggy!) crust. Luckily the brownie filling is a breeze with 1 bowl and a whisk!

brownie pie in flaky pie crust shell

A Few Key Ingredients in Homemade Brownie Pie

  • Butter & Oil: Melted butter is the base of this brownie filling. I always love how vegetable oil keeps chocolate cake soft and moist, so I added some here. (Just like we do with coconut cheesecake brownies.)
  • Eggs: Eggs are the main performer in this recipe by adding structure and texture. You need 3 eggs total. 2 whole eggs + 1 egg yolk for the filling, then save that last egg white for an egg wash on the crust. Brush the egg wash on the pie crust *after* blind baking. I usually add it just to the pie crust edges, but brushing it all over the bottom of the pie crust as well helps seal it from the wet brownie batter. That means more CRISP!
  • Unsweetened Cocoa Powder: All of the chocolate flavor comes from cocoa powder, so you don’t need baking chocolate like this brownie recipe. Baking chocolate adds wonderful chocolate flavor to brownies, but you may not always have it on hand. Cocoa powder is usually a more common and convenient ingredient. You can use natural or dutch-process.
  • Add-Ins: Chopped walnuts and chocolate chips add a little texture. Did you know that adding chocolate chips to brownie batter helps achieve those shiny crackly tops? If you love that beautiful sheen, don’t skip the chocolate chips. Feel free to omit the nuts and see the corresponding recipe note below.

brownie batter with walnuts and chocolate chips pictured in glass bowl

You also need pie crust. If you’re in a pinch, use store-bought. If you have a little more time on your hands, go for homemade. Nothing ever compares to flaky buttery pie crust and you can make it ahead of time. My pie crust recipe yields enough for 2 pies, which is convenient if you also want to make pumpkin pie this holiday season.

Do I Really Need to Blind Bake The Pie Crust?

The crust takes longer to bake than the filling, so it requires extra time in the oven. If you skip the blind baking step, the bottom of the crust will be doughy and/or raw. Blind baking, also known as par baking, is very beneficial to the taste and texture of your finished brownie pie.

Helpful information about blind baking:

  • Pies that have no-bake filling such as coconut cream pie and banana cream pie require a fully blind baked pie crust. Pies with a filling that require baking such as today’s brownie pie and lemon meringue pie require a partially baked crust.
  • Blind baking means you are baking pie without a filling, so the dough needs weight to help it hold shape. You can purchase special pie weights or you can use dry beans. I’ve also seen the use of granulated sugar and even pennies. I always use 2 packs of these (affiliate link) pie weights.
  • If it’s helpful, I have an in-depth guide and video for How to Blind Bake Pie Crust.
  • So this introduction isn’t too long, I added step-by-step photos below the recipe.

Here is a photo showing two brownie pie slices. On the left, I skipped blind baking. On the right, I blind baked according to my instructions in the recipe below. Big difference.

2 slices of brownie pie shown in different baked crusts

Other Crust Options

If you want to skip traditional pie crust, try a cookie crust instead. These are delicious options and there’s no need for pie weights! See recipe note below.

  • Graham Cracker Crust: Use this graham cracker crust recipe. Press firmly into the bottom and up the sides of a 9-inch un-greased pie dish.
  • Oreo Cookie Crust: Use the Oreo cookie crust recipe from this cookies & cream pie. Press firmly into the bottom and up the sides of a 9-inch un-greased pie dish.

Or try this brookie pie! It uses chocolate chip cookie dough as the crust.

slice of brownie pie with vanilla ice cream and chocolate syrup

3 Success Tips for the Best Brownie Pie

  1. Refrigerator is Pie Dough’s Friend: Whenever you’re working with pie dough, keep in mind that COLD is better. If fluting/crimping the edges is impossible, the dough may be too warm. Refrigerate the dough/pie dish for 5-10 minutes before trying again. And then refrigerate or freeze the shaped dough in the pie dish before blind baking because it will set the dough’s shape. (Still, it may slightly sink down the sides and that’s fine.)
  2. Glass or Metal Pie Dish: Ceramic pie dishes are certainly beautiful, but I save those for crisps and cakes. Metal and glass bake pie dough quicker and more evenly. If you need a recommendation, this is (affiliate link) my favorite pie dish.
  3. Do Not Make Brownie Batter in Advance: Because butter is solid at room temperature and because cocoa powder/flour soak up liquid, this brownie batter will thicken the longer it sits. Mix it up immediately before spreading into blind baked crust.
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slice of brownie pie with vanilla ice cream and chocolate syrup

Fudge Brownie Pie

  • Author: Sally
  • Prep Time: 3 hours (includes crust)
  • Cook Time: 1 hour, 5 minutes (includes blind bake)
  • Total Time: 4 hours, 25 minutes
  • Yield: one 9-inch pie
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Enjoy a slice of rich chocolate brownie baked and served in a flaky pie crust. To avoid a soggy and raw crust, partially blind bake the dough as directed in the recipe below.



Egg Wash

  • 1 large egg white, lightly beaten

Brownie Filling

  • 1/2 cup (115g; 1 stick) unsalted butter
  • 2 Tablespoons (30ml) vegetable oil or melted coconut oil
  • 1 cup (200ggranulated sugar
  • 2 large eggs + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (63gall-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 3/4 cup (100g) chopped walnuts
  • 3/4 cup (135g) semi-sweet chocolate chips
  • optional for serving: ice cream, whipped cream, hot fudge, chocolate syrup


  1. Prepare pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Roll out the chilled pie dough: If you need a visual for the crust steps, there are helpful step-by-step photos below this recipe. On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (In the pictured pie, I fluted the edges and then crimped them with a fork.) If dough is too warm, fluting/crimping will be difficult so you can always chill it in the refrigerator for 5-10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking.
  3. While the crust is chilling, preheat oven to 375°F (190°C).
  4. Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven. Brush egg wash/egg white all over the bottom and sides of the warm pie crust. Set pie crust aside. (Crust can still be warm when you add the filling. You can pre-bake the crust/add egg wash up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
  5. Reduce oven temperature to 350°F (177°C).
  6. Make the brownie batter immediately before spreading into crust: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heat-proof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3-5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the walnuts and chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.
  7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. **Err on the side of under-baking because the brownie filling will set as it cools.
  8. Remove pie from the oven. Cool for 20 minutes before slicing and serving. Brownie pie will still be warm and that’s ok. Tastes best served warm!
  9. Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 4-5 days.


  1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the pie crust 3 days ahead of time (see step 4). You can also bake the pie 1-2 days before serving and I recommend serving it slightly warm. If making ahead, store covered at room temperature for 1-2 days. To reheat the whole pie, warm it in a 300°F (149°C) oven, covered, for 15-20 minutes. You can also freeze the baked and cooled pie for up to 3 months. Thaw in the refrigerator and bring to room temperature/warm it before serving.
  2. Special Tools (affiliate links): Pastry BlenderRolling Pin, Pie Dish (this is my favorite), Parchment Paper, Pie Weights (2 packs is enough), Pastry BrushPie Crust Shield
  3. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. If using store-bought pie dough, you still need to partially blind-bake it (steps 2, 3, and 4). If desired, you can use a graham cracker crust or the Oreo cookie crust from this cookies & cream pie instead of traditional pie crust. Press either firmly into the bottom and up the sides of a 9-inch un-greased pie dish. Pre-bake at 350°F (177°C) for 10 minutes before continuing with step 6. No need for pie weights if using a cookie crust.
  4. Skip the Nuts: Feel free to leave out the walnuts. If you leave out the walnuts, use 1 cup (180g) chocolate chips. (1 and 1/2 cups of chocolate chips made the brownie pie almost TOO rich!)

Keywords: brownie pie

Quick Step-By-Step Photos of Crust

Roll out your chilled pie dough and tuck it into your pie dish. Fold the excess dough edges back into the center of the pie and meld with your fingers to make a nice rim.

fitting pie dough into pie dish

Flute and/or crimp the edges. Refrigerate or freeze for 30 minutes to help set the shape.

pie dough fluted and crimped in pie dish

Line with parchment paper and fill with pie weights. I use and recommend (affiliate link) these pie weights. You need 2 packs to fill a pie shell. Bake with weights for about 15 minutes. Remove pie weights and prick bottom of dough with a fork.

pie dough with weights and pictured again after initial blind baking

As instructed in the recipe, return crust to the oven for about 8 minutes to help set the bottom of the pie crust. Remove from the oven and brush bottom of crust and edges with beaten egg white. Spread in the filling and bake the whole pie.

brushing crust with egg white and adding brownie filling

brownie pie slice


  1. Hi Sally! This brownie pie sounds amazing! I’m also very eager to make the Spiced Pumpkin Tart you released earlier this week. I was wondering if there’s a way I could make the brownie filling for this pie in the pecan crust from that recipe? Or is there too much filling (or not enough crust)? I think the combination would be great so any suggestions / tips would be greatly appreciated!

    1. Thanks Veronica! You could absolutely do that, but the pecan pastry crust isn’t ideal for rolling out with a rolling pin (you can try it but I had trouble). Instead, try pressing it into your 9-inch pie dish as best you can and blind/par bake as directed in that tart recipe before filling with this brownie filling.

      1. Got it, thank you so much for the quick reply! I can’t wait to try it!

  2. This looks delicious!! Just curious, how does this differ in taste exactly from your chocolate chess pie?

    1. Hi Jenna! The chocolate chess pie is thinner and has a meringue-like top. This is like a thick chewy brownie baked as pie.

  3. Could you replace the oil with butter also?

    1. Hi Stephanie, I don’t recommend it. The brownie batter will remain quite thin (unless you used coconut oil and I have not tested that but I fear they will be greasy). You will also lose a little flavor. See if you can find a brownie recipe that’s formulated without butter and try that instead. Let me know what you test!

  4. This looks amazing!! But I would like to make it dairy free- eggs are fine. Can I sub out a butter alternative for the butter?

    1. Hi Susan! You can certainly test alternatives out. I do not recommend using all vegetable oil, but coconut oil *might* work (I fear the brownies will be greasy though). I do recommend butter for best results.

  5. Can’t wait to try the fudge brownie pie! Your tips are most helpful! Have enjoyed your recipes- first time commenting.

  6. Hey Sally,
    Thanks for the recipe. I was looking for a really rich chocolate pie for a while now.
    I think I’ll do the Graham Cracker Crust instead and use almonds instead of walnuts, as I don’t like them as much. Or maybe I do the crust with spelt flour. Have you tried that already and is it recommendable?

    1. Hi Anna, I haven’t tried the dough with spelt flour. Chop the almonds up if you use those to replace the walnuts. Let me know what you end up trying!

  7. Can you press Oreos into it and too it with the icing/chocolate like in the cookies and cream brownie recipe? Is the batter too thin for that?

    1. Hi Jen, I’m sure you could! The brownie batter is not too thin for it.

  8. Looks so good! Could I sub hazelnuts ? Walnuts bother my mouth

    1. Lexi @ Sally's Baking Addiction says:

      We can’t see why not!

  9. Hi Sally, do you think it would work to sub unsweetened applesauce for butter? Thank you, love your recipes!!

    1. Hi Laura, I don’t recommend that substitution in this brownie batter. The texture will completely change and may taste rubbery. I love baking with applesauce and here are all of my published baking recipes using applesauce if you want to browse.

  10. Sally- this looks amazing – I can’t wait to try making this. But question – I don’t personally like chocolate chips in brownies (or brownie pie). Would leaving them out affect the recipe? Or should I melt them and add them to the batter so I get the extra chocolate flavor but not the texture of chips?

    1. Hi Ingrid! You can absolutely leave out the chocolate chips. No need to melt them down or anything. Feel free to increase walnuts to 1 cup (about 130g) or leave them as is.

      1. Thank you for the reply! I look forward to trying this recipe.

  11. This recipe looks wonderful. Could it be baked in a 9×9 baking pan rather than a pie pan? I bake for a large group of people on a regular basis (about 80). I have several square pans, but only one round pie pan. I’d love to make this for everyone. Let me know if it would work in a square pan.

    1. Hi Margaret, a square 9-inch pan would be great. I would follow the same baking instructions, including par baking the pie dough.

      1. Thanks for confirming that the pie could be baked in 9 in. square cake pans. You have sparked my imagination with some new ideas for the recipe.

  12. Don’t judge me, but can I use store bought crust?

    1. Trina @ Sally's Baking Addiction says:


  13. What is your recommendation on using a frozen pie crust and boxed brownie mix?
    Par bake?
    Thaw crust first?

    1. Hi Sierra, that’s correct– thaw pie crust first. Par-bake as directed, then fill with brownie batter.

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