Brownie Bottom Chocolate Pie

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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• Author: Heather Kinnaird
• Total Time: 4 hours 50 minutes
• Yield: 8–10 servings 1x

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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.

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Ingredients

Units USM Scale 1x2x3x

Brownie Crust

• 1/2 cup (1 stick) unsalted butter
• 4 ounces semisweet chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

Chocolate Filling

• 4 ounces dark chocolate (at least 60% cacao), melted and cooled
• 1 cup (2 sticks) butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract

To Serve

• Whipped cream
• Chocolate shavings, for garnish

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a pie plate well.
2. Make the brownie crust: melt the butter and chopped semisweet chocolate together in a heatproof bowl set over simmering water (or in the microwave in 30-second bursts), stirring until smooth. Let cool slightly. Whisk in the sugar, then the eggs one at a time, then the vanilla. Fold in the flour and salt until just combined.
3. Pour the batter into the prepared pie plate and spread evenly. Bake 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.
4. For the filling, melt the dark chocolate and let it cool to room temperature.
5. In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and continue beating until light and fluffy.
6. Add the cooled chocolate to the butter mixture and mix until well combined.
7. Add the eggs one at a time, beating for 2 minutes after each addition to ensure the mixture is smooth and creamy.
8. Stir in the vanilla extract.
9. Pour the filling into the cooled brownie crust and smooth the top with a spatula.
10. Refrigerate the pie for at least 4 hours or until set.
11. Before serving, top with whipped cream and garnish with chocolate shavings.

Notes

The brownie crust needs to cool completely before you add the filling — if it’s still warm, the butter in the filling can separate. Store the finished pie in the refrigerator and bring it out 10–15 minutes before serving for the best texture.

• 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

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