baking · Dessert · pie

Brownie Pie

September means the start of pie season.

I guess you could have pie anytime you want, but don’t you normally eat a bunch of pie in the fall/holiday months?

I love a good pumpkin pie (the marshmallow pumpkin pie I made last year is AMAZING) and pecan pie also has a special place in my heart. Fruit pies, like apple and cherry, are some of my favorites.

But chocolate pie…CHOCOLATE pie…that is a pie worth making.

You’ve got several chocolate pie recipes to choose from (silk, meringue, etc) but might I suggest something better? A brownie pie is just what you need.

It’s the best of both desserts—a smooth, chewy brownie inside a pie crust. Top it off with whipped cream or ice cream and you’ve got one heckuva dessert.


Brownie Pie

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 6 oz. semi-sweet chocolate baking bars
  • 2 TBS. butter, softened
  • 2/3 cup evaporated milk
  • 2 eggs
  • 1 cup sugar
  • 2 TBS. flour
  • Pinch salt
  • 1 cup chopped walnuts or pecans
  • 1 tsp. vanilla extract
  • 1 frozen pie shell, unbaked
  • Directions

    1. Melt chocolate in a microwavable safe bowl according to package instructions. During last 10 seconds of melting in microwave, add butter in.
    2. Stir chocolate with butter and evaporated milk until smooth. Slowly add in eggs, sugar, flour and salt. Stir in nuts and vanilla and mix until smooth.
    3. Pour chocolate filling into unbaked pie crust. Bake for 35 minutes at 375 degrees. Serve with ice cream or whipped cream.

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