Fudge Brownie Pie

Brownie Pie is a rich, chocolaty dessert that’s almost too good to be true! A homemade fudge brownie recipe baked straight into a pie crust gives you two desserts in one. A layer of toasted pecans is mixed in to add a bit of crunch, while the brownies stay soft and moist. Top a slice with ice cream and drizzle with chocolate syrup, and you’ve got the best brownie dessert ever!

A slice of chocolate pie topped with ice cream and chocolate sauce on a blue plate.

What’s in this Brownie Pie Recipe?

Are you ready for this amazing brownie dessert? Fudge brownies baked into a pie crust… just let that sink in. Because one great dessert isn’t enough, we mashed together two favorites to make something amazing. You’re gonna love this fudge brownie pie!

Pie Crust: We’re using a store-bought refrigerated pie crust to make things easier, but you can make your own if you prefer.
Chocolate Chips: I like semisweet for the best balance of flavor, but milk or dark also work.
Unsalted Butter: Makes the pie rich, moist, and tender.
Vegetable Oil: Adds extra moisture to the pie.
Cocoa Powder: You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
Dark Brown Sugar: Adds a rich and molasses-y sweetness to the brownies.
Eggs: Add richness and structure to the pie.
Vanilla Extract: Enhances the sweetness of the pie.
Kosher Salt: Enhances the rich chocolate flavor.
All-Purpose Flour: Gives the pie structure.
Honey Roasted Pecans: Add a bit of a nutty crunch to the pie. You can leave them out if you have an allergy.

Pro Tip: Be sure the pecans are toasted so they don’t get soggy, or do as I do and buy toasted/roasted pecans or Honey Roasted Pecans.

Overhead view of brownie pie in a pie pan next to a bowl of vanilla ice cream.

Variations on Brownie Pie

There are so many ways to make this chocolate brownie pie your own. You can swap the pecans for walnuts or peanuts or swirl some peanut butter into the mix for a different nutty flavor. Add some mint or peppermint extract to the batter and fold in Andes peppermint chips for a minty pie. Or fold in some caramel sauce for a turtle-inspired pie.

For a s’mores-inspired pie, use a graham cracker crust and toast some marshmallows or fluff on top after baking. Or spread a layer of edible cookie dough on top of the pie before baking to create a brookie pie. The possibilities are endless!

Brownie pie with a layer of pecans inside

How to Store and Reheat

Store leftover brownie pie tightly covered in the refrigerator for up to 3 days or in the refrigerator for up to 1 week. To reheat the pie, place it in a 300°F oven, 10-15 minutes, or until warm throughout.

How to Freeze

Freeze brownie pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Brownies aren’t quite complete without some ice cream on the side. I just love the way cold ice cream melts on top of warm brownies. Everything mixes together so perfectly; hot and cold, chocolate and vanilla. So of course we need that same combo with this brownie pie. Grab a slice while it’s warm, top it off with a scoop of ice cream, drizzle on some more chocolate sauce, and enjoy!

A slice of chocolate pie topped with vanilla ice cream and chocolate syrup on a blue plate.

5-Star Review

“I have looked all over the internet for a good recipe for fudge pie. Yours is the best by far. Your video was great, and the recipe easy to follow. You have made my day!” – Renae Sims

Fudge Brownie Pie

Brownie Pie is a chocolate-filled dessert that everyone will love. A homemade fudge brownie recipe baked into a pie crust…yum!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 457kcal

Author Becky Hardin

Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

1 9-inch refrigerated pie crust 213 grams, blind-baked per package directions
1 cup semisweet chocolate chips 170 grams, divided (Ghirardelli recommended)
4 tablespoons unsalted butter 57 grams (½ stick)
¼ cup vegetable oil 50 grams
2 tablespoons unsweetened cocoa powder 11 grams
¾ cup dark brown sugar 160 grams
2 large eggs 100 grams
1 tablespoon pure vanilla extract 12 grams
1½ teaspoons kosher salt 5 grams
¼ cup all-purpose flour 30 grams
1¼ cups chopped honey roasted pecans 143 grams, toasted

Instructions

Preheat oven to 325°F. Set the blind-baked pie crust aside to cool.

1 9-inch refrigerated pie crust
Melt ⅔ cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, for about 90 seconds, or until the chocolate is almost melted.

1 cup semisweet chocolate chips, 4 tablespoons unsalted butter
Add the oil and cocoa powder and whisk until smooth.

¼ cup vegetable oil, 2 tablespoons unsweetened cocoa powder
In a separate bowl, whisk the sugar, eggs, vanilla, and salt together until creamy and smooth.

¾ cup dark brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract, 1½ teaspoons kosher salt
Add the chocolate mixture and whisk until incorporated.
Add the flour and the remaining ⅓ cup of chocolate chips. Stir just until no dry flour remains.

¼ cup all-purpose flour
Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary.

1¼ cups chopped honey roasted pecans
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
Serve with a scoop of ice cream and a drizzle of chocolate syrup.

Video

Notes

To reheat the pie, place it in a 300°F oven, 10-15 minutes, or until warm throughout.
Be sure the pecans are toasted so they don’t get soggy, or do as I do and buy toasted/roasted pecans or Honey Roasted Pecans.

Storage: Store fudge brownie pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.