Pioneer Woman Brownie Pie

Pioneer Woman brownie pie turns semi-sweet chocolate chips, brown sugar and toasted walnuts into a fudgy, chewy dessert baked in a flaky crust in 3 hours 30 minutes. Save this easy chocolate dessert for Valentine's Day, dinner parties or holiday potlucks, because it's make-ahead friendly.

Blind bake the crust twice, first with pie weights and then without, before any batter goes in. Skip it and the wet filling turns the bottom soggy instead of crisp and buttery.

Melting half the chocolate chips into oil and cocoa gives the filling its deep, fudgy base, and the other half gets folded in whole for gooey pockets. Using oil instead of butter keeps the texture chewy rather than cakey, so every slice cuts like a brownie.

Pioneer Woman Brownie Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Calories

569

kcal

A glossy, crinkly brownie filling bakes into a crisp golden crust until the top turns matte and the center stays moist. Chocolate chips and walnuts add pockets of gooey chocolate and crunch in every slice.

Ingredients

• 1 all-butter pie crust
  

• 1 1/3 c. semi-sweet chocolate chips, divided
  

• 1/2 c. vegetable oil
  

• 2 tbsp. unsweetened cocoa powder
  

• 3/4 c. packed light brown sugar
  

• 2 large eggs, room temperature
  

• 2 tsp. vanilla extract
  

• 1/2 c. all-purpose flour
  

• 1/2 tsp. kosher salt
  

• 1/2 c. toasted walnuts, chopped (optional)
  

• Ice cream, to serve
  

Directions

• Roll the crust: Preheat the oven to 400°F, then roll the pie dough into a 12-inch circle on a lightly floured surface. Transfer it to a 9-inch pie plate that isn't deep dish, tuck the edges under and crimp as you like.
• Chill the crust: Place the crust in the refrigerator for 60 minutes, or the freezer for 30 minutes. Chilling helps the dough hold its shape in the oven.
• Blind bake with weights: Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 18 to 22 minutes until the edges are very lightly golden.
• Finish blind baking: Remove the weights and parchment, then prick the bottom with a fork a few times so it doesn't puff. Bake 10 to 12 minutes more until golden all over, then cool to room temperature and reduce the oven to 350°F.
• Melt the chocolate: Place 2/3 cup chocolate chips in a medium microwave-safe bowl and microwave at 50% power in 15-second intervals, about 1 minute. Stir in 1/2 cup vegetable oil and 2 tablespoons cocoa powder until well combined.
• Whisk the batter: In a large bowl, whisk 3/4 cup brown sugar, 2 eggs and 2 teaspoons vanilla until lighter in color. Pour in the chocolate mixture and whisk until combined, then stir in 1/2 cup flour and 1/2 teaspoon salt until just combined.
• Fold in the extras: Fold in the toasted walnuts, if using, and the remaining 2/3 cup chocolate chips until just combined. Pour the batter into the prepared pie shell and spread it into an even layer.
• Bake the pie: Bake for 40 to 45 minutes until the surface is matte and a toothpick in the center comes out with moist crumbs. Let it cool at least 1 hour before slicing, then serve with ice cream if you like.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the walnuts for another nut?

Toasted pecans work just as well and add a slightly sweeter crunch. You can also leave the nuts out completely, since they're optional and the chocolate chips already give you plenty of texture.

How should I store leftover brownie pie?

Cover it loosely and keep it at room temperature for up to 2 days, or in the fridge for up to 4 days. Warm a slice for a few seconds in the microwave if you like it soft and gooey.

Can I make brownie pie ahead of time?

Yes, the pie needs a full hour of cooling anyway, so baking it earlier in the day works well. You can also blind bake the crust a day ahead and fill it when you're ready.

What can I use if I don't have pie weights?

Dried beans or uncooked rice work the same way, since they just need to press the crust down while it bakes. Keep the parchment under them so nothing sticks to the dough.

What's the most common mistake with brownie pie?

Overbaking is the big one, because the filling keeps setting as it cools. Pull the pie when a toothpick still shows moist crumbs, and the center stays fudgy instead of dry.