Fudgy Chocolate Chip Brownie Pie

The ultimate pie for any chocolate lover...Chocolate Chip Brownie Pie! Every bite is rich, extra chocolate-y, perfectly sweet, and oh-so fudgy. YUM!

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Freezing time: 5

Servings: slices

Calories: 707kcal

Heat oven to 375℉/190℃.
Combine flour and sugar in the bowl of a food processor fitted with the dough blade.
Pulse until blended.
Add butter, a little at a time, pulsing after each addition.
Continue to pulse until crumbly.
Add cold water.
Pulse until it comes together in a smooth dough.
Turn dough out onto a piece of parchment paper.
Between two sheets of parchment paper, roll into a 15 inch circle that is ¼ inch thick.
Freeze for 5 minutes.
Remove top piece of parchment paper.
Invert and fit dough into a 9 inch pie pan, making sure to press out air bubbles.
Carefully, remove parchment paper.
Fold excess crust over edges, being sure to seal it together. (See photos above.)
Place a piece of parchment in the pie shell.
Fill with pie weights.
Bake for 15 minutes.
Remove from oven.
Carefully lift out pie weights.
Prick bottom of crust with a fork.
Return to oven for an additional 10 minutes.

Lower oven temperature to 350℉/177℃.
Combine bittersweet chocolate and butter in a microwave safe bowl.
Microwave on high for 30 seconds.
Stir well.
Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
In a large bowl, combine eggs, sugar, and vanilla.
Beat until well combined.
Add chocolate mixture.
Mix well.
Add flour.
Stir only to mix.
Fold in chocolate chips.
Pour into prepared pie shell.
Bake for 40-45 minutes, or until set.
Let cool 15-20 minutes before serving.

Expert Tips:

When making the pie dough, the fridge is your best friend! The dough can become soft quickly…especially on hot days!
Do not over-work the pie dough in the food processor! Once the water is added, pulse until the dough just comes together into a smooth dough. See photos in the blog post to help!
Do not freeze the pie crust longer than 5 minutes. If you do not have room in your freezer, you can refrigerate the crust for 10-25 minutes, or until completely chilled.
Be very careful when removing the pie weights from the crust. They will be very hot.
Make sure to thoroughly prick the bottom of the crust!
Do not over-mix the brownie batter.
40 minutes bake time yields a set but still gooey pie filling. 45 minutes bake time yields a completely set, but still moist and fudgy pie.
Be sure to let this pie cool for the full 15-20 minutes before serving!