Triple Chocolate Brownie Pie Recipe

Side view of a slice of chocolate brownie pie with cool whip on top.

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Triple Chocolate Brownie Pie Recipe

This Triple Chocolate Brownie Pie is the ultimate indulgence for chocolate lovers, featuring a rich and fudgy brownie filling baked right into a buttery, flaky pie crust. Finished with a sprinkle of flaky salt and a dollop of whipped cream, it's a stunning dessert that comes together with simple ingredients and tastes absolutely irresistible!

Course Dessert

Cuisine American

Keyword triple chocolate brownie pie

Prep Time 25

Cook Time 38

Total Time 1

Servings servings

Calories 567kcal

Author Sue Ringsdorf

Ingredients

1 pie crust, unbaked - use our all-butter pie crust or a store-bought crust
1/2 cup unsalted butter - melted
4 oz. semisweet chocolate bar - chopped
1/2 cup granulated sugar (100 grams)
1/2 cup light brown sugar (110 grams)
3 large eggs - at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour (60 grams)
1/4 cup unsweetened cocoa (20 grams)
1/2 teaspoon kosher salt
1 cup dark chocolate chips
sprinkle of flaky sea salt
whipped cream to serve

Instructions

Preheat oven. Preheat oven to 350 degrees F.
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
1 pie crust, unbaked
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.
1/2 cup unsalted butter, 4 oz. semisweet chocolate bar
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.
1/2 cup granulated sugar (100 grams), 1/2 cup light brown sugar (110 grams), 3 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.
1/2 cup all-purpose flour (60 grams), 1/4 cup unsweetened cocoa (20 grams), 1/2 teaspoon kosher salt, 1 cup dark chocolate chips
Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.
Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.
Instead of whipping cream, you can use scoops of vanilla bean ice cream.
whipped cream to serve
Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.
Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.
sprinkle of flaky sea salt
Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!

Notes

Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.
This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.

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