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Decadent Brownie Pie with Flaky Pie Crust and Whipped Cream Recipe

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4.2 from 51 reviews

  • Author: Amina
  • Total Time: 6 hours (including chilling and cooling times)
  • Yield: 6 servings

Description

This Brownie Pie recipe combines a flaky, buttery pie crust with a rich, fudgy dark chocolate brownie filling, topped with lightly sweetened whipped cream. The crust is carefully prepared with cold butter and an optional lamination step to ensure extra flakiness. The brownie filling is smooth and chocolatey with a perfect balance of sweetness and cocoa. Baked to perfection in the oven, this dessert offers a decadent yet elegant treat for any occasion.

Ingredients

Pie Dough

  • 190 g All purpose flour
  • ½ tablespoon Granulated sugar
  • ¼ teaspoon Salt
  • 110 g Unsalted butter (82% fat, very cold)
  • 60 g Water (very cold)
  • 15 g Apple Cider vinegar
  • 1 Egg
  • Splash of milk

Brownie Filling

  • 85 g Dark Chocolate (high quality semi-sweet, e.g., Callebaut or Lindt)
  • 85 g Unsalted butter
  • 2 Eggs (at room temperature)
  • 100 g Granulated sugar
  • 75 g Brown sugar
  • 25 g Cocoa powder (unsweetened Dutch processed)
  • 90 g All purpose flour
  • ¼ teaspoon Salt
  • 60 g Heavy cream (very cold, 36% fat content)
  • 1 tablespoon Powdered sugar

Instructions

  1. Assemble the pie dough: In a large bowl, combine flour, sugar, and salt. Chill in freezer alongside cold butter chunks and separately chilled water and apple cider vinegar for 5-10 minutes.
  2. Mix dough with butter: Rub cold butter chunks into the flour mixture with your fingers until sand-like texture forms, leaving some chunks for flakiness.
  3. Add liquids: Gradually stir in cold water and vinegar, hydrating the dough stepwise, stopping when roughly 75% liquid is incorporated and finishing for the remainder piecewise, adjusting to flour absorption.
  4. Work dough gently: Turn dough out on a floured surface, gently bring it together without kneading, keeping it crumbly but cohesive, preserving some butter chunks.
  5. Chill dough: Form disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
  6. Optional lamination for extra flakiness: Roll dough into large rectangle and perform folding sequence (left over right, then bottom over top twice), wrap again, and chill for minimum 2 more hours.
  7. Pre-bake the pie crust: Roll chilled dough out to 10 inch diameter, fit into 9 inch pie dish, flute edges carefully without stretching, then freeze 30 minutes. Preheat oven to 200°C (370°F) no fan.
  8. Blind bake: Line crust with parchment and pie weights, bake 20 minutes. Remove weights and prick crust with a fork, bake another 15 minutes. Apply egg wash (egg white on bottom and sides, optional full egg wash on edge) and bake until golden, about 15 minutes more. Use pie shield if edges brown too fast.
  9. Cool crust: Let crust come to room temperature before filling.
  10. Make brownie filling: Preheat oven to 175°C (350°F) no fan. Melt butter and chocolate gently over simmering water or microwave carefully. In a separate bowl, whip eggs with granulated and brown sugar until pale and fluffy, 5-7 minutes.
  11. Combine filling: Slowly pour melted chocolate mixture into eggs while mixing on low speed. Sift together flour, salt, and cocoa powder then fold into wet ingredients gently without overmixing.
  12. Bake the brownie pie: Pour batter into pre-baked pie crust. Bake at 175°C for about 35 minutes until edges are set and golden, middle slightly wobbly. Avoid overbaking.
  13. Cool pie: Let pie cool at room temperature for 1-2 hours to fully set before serving.
  14. Decorate: Whip heavy cream with powdered sugar until soft peaks form and pipe or spoon on top of cooled pie.
  15. Storage: Keep leftover pie covered at room temperature for up to 2-3 days.

Notes

  • Keep all ingredients for the dough very cold to achieve a flaky crust.
  • Do not overwork or knead the dough; handle it as little as possible.
  • Laminating the dough is optional but enhances flakiness.
  • Use high-quality semi-sweet dark chocolate for the best brownie flavor.
  • The pie crust can shrink if stretched — handle gently and avoid forcing it into the pan.
  • Using a pie shield or aluminum foil helps prevent over-browning of crust edges.
  • Allow the pie to cool completely before slicing to ensure clean cuts.
  • Serve with freshly whipped cream for added richness and visual appeal.
  • Store at room temperature, not in the refrigerator, to maintain texture and flavor.
  • Prep Time: 30 minutes (plus 4+ hours chilling time including optional lamination time)
  • Cook Time: 1 hour 25 minutes (50 minutes pre-baking crust + 35 minutes brownie filling bake)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/decadent-brownie-pie-with-flaky-pie-crust-and-whipped-cream-recipe/