Joanna Gaines's Brownie Pie

Brownie Pie

byJoanna Gaines
Total 2 hours and 25 minutes (includes cooling time)
Active 25 mins
Makes 8 servings
Two of my kids’ most favorite desserts in the world are brownies and pie. The first time I made this they thought I was some kind of miracle worker. This really is the best of both worlds: rich brownies with chocolate chips and nuts baked into a flaky pie crust.
  • 8 tablespoons (1 stick) salted butter
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup coarsely chopped pecans
  • 1 unbaked homemade or store-bought 9-inch deep-dish pie crust
  • Powdered sugar, for garnish
    1. Preheat the oven to 350°F.
    2. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.
    3. 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.
    4. Whisk in the eggs one at a time. Whisk in the flour, vanilla, and salt.
    5. Fold in the chocolate morsels and pecans. Pour into the pie crust.
    6. Bake until just set and a crust forms on top, about 1 hour. Cool to room temperature on a wire rack.
    7. Just before serving, dust with powdered sugar.
    8. To store, wrap tightly and keep at room temperature for up to 2 days.