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Brownie Pie with Flaky Pie Crust and Whipped Cream Recipe

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4.2 from 47 reviews

This decadent Brownie Pie combines a flaky, buttery pie crust with a rich, fudgy brownie filling. The pie dough is carefully crafted for maximum flakiness with chilled butter and a vinegar addition, optionally laminated for extra layers. The pre-baked crust provides a crisp base for a luscious dark chocolate brownie batter that bakes to gooey perfection with a slightly wobbly center. Finished with a swirl of lightly sweetened whipped cream, this dessert is perfect for chocolate lovers seeking a homemade indulgence with a perfect textural contrast.

Ingredients

Pie Dough

  • 190 g (1½ cups) All purpose flour
  • ½ tablespoon Granulated sugar
  • ¼ teaspoon Salt
  • 110 g (½ cup) Unsalted butter, 82% fat, very cold
  • 60 g (¼ cup) Water, very cold
  • 15 g (1 tablespoon) Apple Cider vinegar

Egg Wash

  • 1 Egg
  • Splash of milk

Brownie Filling

  • 85 g (½ cup) Dark Chocolate, high quality semi-sweet (e.g. Callebaut or Lindt)
  • 85 g (⅓ cup) Unsalted butter
  • 2 Eggs, room temperature
  • 100 g (½ cup) Granulated sugar
  • 75 g (⅓ cup) Brown sugar
  • 25 g (⅓ cup) Unsweetened Dutch processed cocoa powder
  • 90 g (¾ cup) All purpose flour
  • ¼ teaspoon Salt

Decoration

  • 60 g (¼ cup) Heavy cream, very cold, 36% fat content
  • 1 tablespoon Powdered sugar

Instructions

  1. Assemble the pie dough: Chill the flour mixture (flour, sugar, salt), butter chunks, and the water-vinegar mixture separately in the freezer for 5-10 minutes. Rub the cold butter into the flour until sand-like with some chunks remaining. Gradually add the cold water and vinegar, stirring gently, hydrating only parts of the dough at a time. Work slightly on a floured surface just until the dough comes together, then form a disk, wrap, and refrigerate at least 2 hours.
  2. Optional laminating for extra flakiness: After chilling, roll the dough into a large rectangle, fold it repeatedly into thirds and halves as described, wrap, and chill again for minimum 2 hours.
  3. Pre-bake the pie dough: Roll out the dough to about 10 inches (26 cm) for a 9-inch pie dish. Place in the dish, trim and flute edges gently. Freeze for 30 minutes while preheating oven to 200°C (370°F, no fan). Line crust with parchment and pie weights. Bake 20 minutes, remove weights, prick crust, bake 15 minutes more. Apply an egg white wash to bottom and sides, and egg wash with milk to edges. Bake another 15 minutes until golden. Use foil shields if edges brown too fast. Cool to room temperature.
  4. Make the brownie filling: Preheat oven to 175°C (350°F, no fan). Melt butter and chocolate gently over simmering water or microwave carefully. Whip eggs and sugars on medium-high speed for 5-7 minutes until pale. Slowly add chocolate mixture while mixing on low. Sift in cocoa, flour, and salt; fold gently until combined, do not overmix.
  5. Bake the brownie pie: Pour brownie batter into the pre-baked crust. Bake at 175°C (350°F) for about 35 minutes. The crust edges should be golden, filling set around edges but center slightly wobbly. Avoid overbaking. Cool the pie 1-2 hours at room temperature to set fully.
  6. Decorate: Whip cold heavy cream with powdered sugar until pipeable. Pipe or spoon cream decoratively on top of the cooled pie. Store leftovers covered at room temperature for 2-3 days.

Notes

  • Use very cold ingredients to achieve a flaky pie crust.
  • Do not overwork or knead the dough to keep butter chunks intact for texture.
  • If dough becomes too warm while rolling, chill it briefly in freezer.
  • Pie crust pre-baking totals about 50 minutes and requires pie weights to prevent bubbling.
  • Whipping eggs and sugar until pale is key for a light yet fudgy brownie texture.
  • Let pie cool completely before slicing to allow clean cuts.

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