Raise your hand if you love chocolate. I don’t eat sweets often, but when I do, chocolate in some form is usually my go-to. I made this pie last week to celebrate Mom’s birthday and it was so delicious that I’m trying to find an excuse to make it again, haha. This pie is crispy on top and densely chocolate in the middle with chocolate chips and pecans for added texture and flavor. So good! We had it with a dollop of whipped cream and then with a scoop of vanilla ice cream a couple of days later. The recipe came from the Magnolia Table which I highly recommend if you don’t already have it.
Brownie Pie
Servings 8
Ingredients
- 8 tbsp salted butter (1 stick)
- 2 oz unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 cup semisweet chocolate chips (6 oz)
- 1/2 cup coarsely chopped pecans
- 1 store-bought pie crust
- powdered sugar for garnish
Instructions
- Preheat the oven to 350°.
- Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.
- Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.
- Whisk in the eggs one at a time. Whisk in the flour, vanilla, and salt.
- Fold in the chocolate morsels and pecans. Pour into the pie crust.
- Bake until just set and a crust forms on top, about 1 hour. Cool to room temperature on a wire rack.
- Just before serving, dust with powdered sugar.
- To store, wrap tightly and keep at room temperature for up to 2 days.
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