Joanna Gaines Brownie Pie Recipe

Joanna Gaines Brownie Pie is made with a rich, fudgy chocolate batter baked inside a buttery, flaky pie crust. The result is a decadent hybrid dessert that features a crackly, paper-thin brownie top and a gooey, melting center, all supported by the crisp pastry shell. It is the ultimate treat for chocolate lovers who want the elegance of a pie with the comfort of a warm brownie.

Joanna Gaines Brownie Pie Ingredients

• 1 (9-inch) Unbaked Pie Crust: Homemade or high-quality store-bought. It adds a savory, buttery contrast to the sweet filling.
• 1/2 cup (1 stick) Salted Butter: Joanna prefers salted butter to balance the sugar.
• 2 ounces Unsweetened Baking Chocolate: Chopped. Using unsweetened chocolate allows you to control the sugar level and gives a deep cocoa flavor.
• 1 cup Granulated Sugar: Creates the signature crackly top.
• 2 Large Eggs: At room temperature.
• 1 teaspoon Vanilla Extract: Essential for rounding out the chocolate flavor.
• 1/2 cup All-Purpose Flour: A small amount of flour ensures the texture remains fudgy rather than cakey.
• 1 cup Chopped Pecans: (Optional). Adds a classic Southern crunch.
• Powdered Sugar: For dusting the finished pie.

How To Make Joanna Gaines Brownie Pie

1. Preheat the oven: Preheat the oven to 350°F (175°C). Gently press the unbaked pie crust into a 9-inch pie plate and crimp the edges for a decorative finish. Set aside.
2. Melt the chocolate: Place the butter and the chopped unsweetened chocolate in a small saucepan over low heat. Stir constantly until completely melted and smooth. Remove from the heat and let it cool slightly (so it doesn’t scramble the eggs later).
3. Beat the eggs: In a medium mixing bowl, beat the eggs and granulated sugar together with an electric mixer or whisk until the mixture is pale yellow and slightly frothy.
4. Combine the batter: Slowly pour the warm chocolate mixture into the egg mixture, stirring constantly to temper the eggs. Stir in the vanilla extract and the flour until just combined. Fold in the chopped pecans if using.
5. Fill the crust: Pour the thick batter into the unbaked pie shell. Spread it out evenly to the edges.
6. Bake the pie: Place the pie on the center rack of the oven. Bake for 45 to 50 minutes. The pie is done when the crust is golden brown and the brownie filling has puffed up and formed a crackly crust. (A toothpick inserted in the center should come out with moist crumbs, not liquid batter).
7. Cool the dessert: Remove from the oven and place on a wire rack. Let the pie cool for at least 30 minutes. The filling will deflate slightly as it cools, creating a dense texture. Dust generously with powdered sugar before serving.

Recipe Tips

• Unsweetened Chocolate: Ensure you use unsweetened baking chocolate squares, not semi-sweet chocolate chips. Since the recipe calls for a full cup of sugar, using sweet chocolate would make the pie cloyingly sweet.
• Don’t Overbake: Just like a tray of brownies, this pie relies on being slightly under-baked in the center. If you cook it until a toothpick is bone dry, the filling will be dry and crumbly rather than fudgy.
• Crust Protection: Since the brownie filling takes nearly an hour to bake, the edges of the pie crust might brown too fast. Use a pie shield or strips of aluminum foil to cover the rim of the crust for the first 20 minutes of baking.
• Serve Warm: Unlike fruit pies that need to set completely, Brownie Pie is best served while still warm so the chocolate is molten.

What To Serve With Brownie Pie?

This rich, dense chocolate pie practically demands a creamy accompaniment. A scoop of vanilla bean ice cream is the classic choice, melting into the warm crust to create a sauce. For a lighter touch, a dollop of unsweetened whipped cream cuts through the sugar. If you are serving it cold, a drizzle of hot salted caramel sauce revives the gooey texture.

How To Store Leftovers Brownie Pie?

• Room Temperature: Cover the pie loosely with foil or store in a cake dome. It will keep at room temperature for up to 2 days.
• Refrigerate: For longer storage, keep it in the fridge for up to 4 days.
• Reheat: Individual slices can be microwaved for 15-20 seconds to restore that “fresh out of the oven” warmth.
• Freeze: You can freeze the baked pie. Wrap tightly in plastic and foil and freeze for up to 3 months. Thaw at room temperature.

Brownie Pie Nutrition Facts

• Calories: ~420 kcal
• Fat: 24g
• Carbohydrates: 48g
• Protein: 5g
• Nutrition information is estimated per slice based on 8 servings.

FAQs

Try More Recipes:

• Joanna Gaines Strawberry Pie Recipe
• Joanna Gaines Peanut Butter Pie Recipe
• Joanna Gaines French Silk Pie Recipe