Molten Brownie Pie

Oh, chocolate. Why are you so fantastic and amazing? There is nothing I love more than a rich, chocolate recipe that can cure any sweet tooth you could possibly have. This molten brownie pie is no different. It is TOO. DIE. FOR. Seriously though.

Why you’ll love this molten brownie pie:

• Quick Prep: Prep this bad boy in only 30-minutes
• Chocolate: Come on… do I really need to say more on that topic?
• Versatile: Add in your fav holiday liquor or chocolate to the recipe for your own spin on this brownie pie

Ingredient Notes:

Cocoa Powder: This is the good stuff that makes the chocolate cake, well, chocolate! What many people don’t know is that cocoa powder is rich in theobromine which helps reduce inflammation and can protect you from diseases. It’s actually low in fat and sugar too, so it’s not as bad as you think it would be!

Vanilla: Make sure you use quality vanilla. To know you have the good stuff, look for “vanilla extract”. The extract is the important word here as if it says “flavor” it’s not the real deal and won’t taste as good.

Chocolate: Add your favourite chocolate chips (milk chocolate, white chocolate, peanut butter, etc.) OR even pieces of your favourite candy bars or cookies. 

How to make brownie pie:

*See Apple Pie recipe for crust instructions

1. To create the crust, trim the edges of dough hanging off of the edges of the pie dish. 
2. Use the thumb and index finger on your dominant hand, separating them by ½ inch apart, like you’re going to pinch something.
3. Press these fingers on the outside edge of the dough, forming a small ‘V’ while simultaneously, using your non-dominant finger, to press on the inside edge, and lock in the ‘V’ shape. Repeat these steps until complete.
4. Lightly prick the pie crust with a fork. Set in the freezer for 10 – 15 minutes until firm.
5. Preheat the oven to 375F and set a large baking tray on the middle rack to heat. Line the unbaked pie shell with parchment paper and fill it with pie weights or beans.
6. Set the pie pan onto the baking tray in the oven and bake for 20 – 25 minutes.
7. Remove the pie weights from the pie crust, baking for another 10 minutes, until slightly golden and baked. Set aside to cool slightly.  Remove the baking tray from the oven as well. 
8. Reduce the oven temperature to 350F.
9. In a small pot, melt the butter. Set aside.
10. In a large bowl, whisk together the eggs and sugar. Add the cocoa powder, vanilla, and salt. Whisk until smooth. Slowly stream in the melted butter, mixing together until combined. Fold in the chocolate chips, and pour the entire mixture into the prepared pie shell. Whisk the egg in a small bowl, and brush the edges of the crust lightly. Sprinkle the egg-washed crust with granulated sugar. 
11. Bake for 40 minutes until the filling is puffed and slightly jiggly.
12. Let the pie cool for 25 – 30 minutes.
13. Serve with sweetened whipped cream!

Expert Tips & FAQ:

Crust: Use your own homemade pie crust recipe if desired or buy store-bought.

How do I make this dairy-free? To make dairy-free, use shortening in the pie crust and your favorite plant-based butter for the filling. Serve with coconut whipped cream!

Liquor It Up! Replace vanilla extract with your favourite holiday liquor- like hazelnut or espresso!

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Storage: Store the pie in the fridge in an airtight container for 3 – 4 days.

Other sweet recipes you’ll love:

• Strawberry Crumble Bars
• 10-Minute Peanut Butter Almond Bars
• Vegan Cashew Chocolate Mousse Cake
• Chocolate Chunk Vegan Blondies

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Molten Brownie Pie

5 from 6 votes

This amazing molten brownie pie is a chocolate-lovers dream. The perfect dessert for the holiday season or just any occassion!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 8 -12

Calories 229 kcal

Ingredients

  

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For the Crust:

• 1 ½ cups all-purpose flour
• ¼ tsp salt
• ½ cup cold butter or shortening
• ½ cup ice cold water

For The Crust (before final bake):

• 1 egg
• granulated sugar

For the Filling:

• 4 eggs
• 1 1/3 cup granulated sugar
• 1 tbsp vanilla
• ½ cup cocoa powder
• ½ tsp salt
• 10 tbsp unsalted butter melted
• 1/3 cup semi-sweet OR dark chocolate chips

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Instructions

 

*See Apple Pie recipe for crust instructions

• To create the crust, trim the edges of dough hanging off of the edges of the pie dish. 
• Use the thumb and index finger on your dominant hand, separating them by ½ inch apart, like you’re going to pinch something.
• Press these fingers on the outside edge of the dough, forming a small ‘V’ while simultaneously, using your non-dominant finger, to press on the inside edge, and lock in the ‘V’ shape. Repeat these steps until complete.
• Lightly prick the pie crust with a fork. Set in the freezer for 10 – 15 minutes until firm.
• Preheat the oven to 375F and set a large baking tray on the middle rack to heat. Line the unbaked pie shell with parchment paper and fill it with pie weights or beans.

Set the pie pan onto the baking tray in the oven and bake for 20 - 25 minutes. 

• Remove the pie weights from the pie crust, baking for another 10 minutes, until slightly golden and baked. Set aside to cool slightly.  Remove the baking tray from the oven as well. 
• Reduce the oven temperature to 350F.
• In a small pot, melt the butter. Set aside.
• In a large bowl, whisk together the eggs and sugar. Add the cocoa powder, vanilla, and salt. Whisk until smooth. Slowly stream in the melted butter, mixing together until combined. Fold in the chocolate chips, and pour the entire mixture into the prepared pie shell. Whisk the egg in a small bowl, and brush the edges of the crust lightly. Sprinkle the egg-washed crust with granulated sugar. 
• Bake for 40 minutes until the filling is puffed and slightly jiggly. Let the pie cool for 25 – 30 minutes.
• Serve with sweetened whipped cream! Enjoy!!

Notes

Use your own homemade pie crust recipe if desired!

To make dairy-free, use shortening in the pie crust and your favourite plant-based butter for the filling. Serve with coconut whipped cream!

Add your favourite chocolate chips (milk chocolate, white chocolate, peanut butter, etc.) OR even pieces of your favourite candy bars or cookies. 

Replace vanilla extract with your favourite holiday liquor- like hazelnut or espresso!

Store the pie in the fridge in an airtight container for 3 – 4 days.

Nutrition

Serving: 12 | Calories: 229kcal | Carbohydrates: 36.7g | Protein: 2.9g | Fat: 8.7g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.4g | Cholesterol: 35.8mg | Sodium: 57.1mg | Fiber: 1.5g | Sugar: 22.8g

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