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
Units
Scale
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
Instructions
- Preheat your oven to 350°F (175°C). Grease a pie plate well.
- 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.
- 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.
- 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
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