Fudge Brownie Pie Recipe

Name: Fudge Brownie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) unbaked flaky pastry shells (store bought or home made); 2 ounces unsweetened chocolate, chopped into coarse pieces; 1 tablespoon unsalted butter; ¾ cup all-purpose flour, sifted; 1 ¼ cups sugar; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ⅓ cup pecans, chopped; ⅓ cup milk; ½ teaspoon vanilla extract; 1 ounce unsweetened chocolate, grated; 1 cup boiling water; whipped cream or vanilla ice cream

Servings: persons

1 (9 inch) unbaked flaky pastry shells (store bought or home made)
2 ounces unsweetened chocolate, chopped into coarse pieces
1 tablespoon unsalted butter
¾ cup all-purpose flour, sifted
1 ¼ cups sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup pecans, chopped
⅓ cup milk
½ teaspoon vanilla extract
1 ounce unsweetened chocolate, grated
1 cup boiling water
whipped cream or vanilla ice cream

1
Prepare the unbaked pastry shell.
2
Preheat oven to 375F, setting a rack in the middle.
3
Melt the chopped chocolate with the butter in a small saucepan set over very low heat; set aside to cool.
4
Sift the flour, 3/4 cup of the sugar, baking powder and salt together into mixing bowl.
5
Add the pecans, milk and vanilla; mix just until blended.
6
Blend in the melted chocolate and butter mixture.
7
Turn into the unbaked pastry shell, spreading it as evenly as possible with a wet spatula.
8
Combine the grated chocolate with the remaining 1/2 cup sugar and sprinkle evenly over the filling.
9
Pour the boiling water over the top; do not stir.
10
Bake the pie for 35 to 40 minutes, or until the filling is set except for the center; it will firm up on cooling.
11
Cool on rack to nearly room temperature; then cut into wedges for serving.
12
Serve warm with whipped cream or a small scoop of vanilla ice cream.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (9 inch) unbaked flaky pastry shells (store bought or home made), 2 ounces unsweetened chocolate, chopped into coarse pieces, 1 tablespoon unsalted butter, ¾ cup all-purpose flour, sifted, and more.

Yes, Fudge Brownie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudge Brownie Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions