Swap out a usual pie crust of a French silk with a layer of brownies and you have a brownie bottom chocolate pie, a chocolate lover’s dream.
If chocolate is what you’re craving, look no further than this brownie bottom chocolate pie. 
My mother-in-law is famous for her french silk pie.
There have been fights over her french silk pie. It doesn’t matter how many other pies are on the table, and trust me there are plenty, everyone wants a piece of the french silk.
I decided I need to make a french silk pie for my family so they don’t have to pounce on grandma every time we see her. My fear of pie crust and my love of brownies in pretty much anything led me to this delicious pie. It’s fairly straightforward. Bake your favorite brownie recipe in a pie pan, and use this as your crust for the french silk pie filling. Top with whipped cream and chocolate shavings, and you have a dessert for the serious chocolate lover.
This is the brownie recipe I used for the crust.
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- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
Description
This brownie bottom chocolate pie combines a rich, fudgy brownie crust with a luscious French silk filling, topped with whipped cream and chocolate shavings for the ultimate chocolate indulgence.
Ingredients
- 1 recipe of brownies (see the link above for the crust)
- 4 ounces dark chocolate (at least 60% cacao, I use Ghirardelli 72%), melted and cooled
- 1 cup (2 sticks) of butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Whipped cream, for topping
- Chocolate shavings, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a pie plate well.
- Prepare your favorite brownie recipe or use a boxed mix, and bake in the prepared pie plate for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie crust to cool completely.
- For the filling, melt the dark chocolate and let it cool to room temperature.
- In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and continue beating until light and fluffy.
- Add the cooled chocolate to the butter mixture and mix until well combined.
- Add the eggs one at a time, beating for 2 minutes after each addition to ensure the mixture is smooth and creamy.
- Stir in the vanilla extract.
- Pour the filling into the cooled brownie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, top with whipped cream and garnish with chocolate shavings.
Notes
Use a high-quality dark chocolate for the best flavor. Ensure the brownie crust is completely cool before adding the filling to prevent it from melting. The pie needs to chill for at least 4 hours to set properly. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35
- Sodium: 150
- Fat: 40
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 120
Frequently Asked Questions
What brownie recipe should I use for the crust?
You can use your favorite brownie recipe as the crust, but the recipe linked in the blog post is a great starting point.
How should I store the brownie bottom chocolate pie?
Store the pie in the refrigerator to keep the filling fresh, especially since it contains a creamy filling.
Can I add toppings to the brownie bottom chocolate pie?
Yes, you can top it with whipped cream and chocolate shavings, or add nuts for extra texture.
