High Altitude Brownie Pie

A decadently rich, chocolatey and fudgy brownie pie, made with flaky all butter pastry, and moist fudge brownies baked right into the crust. Serve with whipped cream or ice cream for a dessert that’s perfect for any occasion or holiday!

You might also love these high altitude recipes for brownie shortbread bars, gooey s’mores brownies, and chocolate chip cookie brownies.

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Why You’ll Love This Recipe

Perfectly Fudgy. I’m a big fan of rich, dark, fudgy brownies, not cakey brownies. And with its dense texture, the fudge brownie pie filling stays soft, moist and chewy for days, while the crust stays perfectly crisp and flaky.

Fresh for Days. This pie will still be great for 3-5 days after baking since the brownies don’t dry out. But is it really going to last that long? A pie this good always disappears quickly.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet, and this is a tried and true brownie recipe that so many of you already love. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Pie Dough. You’ll be starting with my recipe for All Butter Pie Dough. The pastry is buttery, flaky and crisp, and I explain in detail how to make the best pie crust in my original pie dough recipe post.
• Brownies. For the filling, my popular Fudge Brownies are rich, dark and fudgy, with a pretty crackly top. Again, I go into lots of detail in my brownie post, with tips for making the best ever brownies.

Today’s post for brownie pie focuses on how to put these two recipes for pie crust and brownies together to make one delicious pie.

Instructions

Pie Crust

• Prepare 1/2 Recipe Pie Dough, as instructed. You can also make the full pie dough recipe for two crusts, and wrap and freeze half the dough for another pie.
• Roll the dough out thinly, into a circle large enough to fit inside your pie pan with the dough hanging over the edges. Fold the edges under to create a thick crust, and crimp the edges.
• Prick the bottom of the crust with a fork, then place the pan in the refrigerator for 30 minutes to chill the crust before baking.
• Preheat the oven to 400 F, and position a rack in the center of the oven.
• Fit a piece of parchment paper into the chilled crust, and fill the paper with dried beans or pie weights. Make sure the edges of the crust are covered by the paper, too. This process is called “blind baking” so that the crust keeps its shape and doesn’t puff up while it bakes without any filling to weigh it down.
• Bake the crust for about 30-35 minutes. Remove the paper and the dried beans. The crust should be a pale golden brown, and should look mostly cooked, but the bottom of the crust will still be a little underdone. It will finish baking with the brownie filling, so set aside until you’re ready to fill the crust with brownie batter.
• Reduce the oven temperature to 325 F.

Brownies

• When the crust is about halfway through baking, you can start on the brownie batter. Prepare 1 Recipe Fudge Brownies, as instructed.
• After pre-baking the crust, make sure you reduce the oven temperature to 325 F. Leave the oven door open for a minute to let some of the heat out, so that the temperature can drop from 400 to 325.
• Spread the brownie batter into the pre-baked crust.
• Bake the pie for 30 minutes. If the edges of the crust start to get too brown, you can cover them with a pie crust shield or strips of foil.
• The crust will now be fully cooked, and the brownies will be slightly puffed and crackled on top. Cool the pie completely (at least 4-6 hours, or overnight) before cutting into pieces.

• If you wait just a couple of hours to cut your pie, it will still be delicious, but the brownies will be quite gooey at this point. For a perfectly set, moist and fudgy filling, you need to wait the full 6 hours for the brownies to set up. Since this pie keeps so well for days after baking, I’d recommend baking the pie in the evening, letting it cool overnight, then serving it the next day.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store leftover brownie pie?

After letting the pie cool completely, cover the pie pan tightly with plastic wrap, or store slices of pie in an airtight container for up to 3-5 days.

Will the brownie filling work with store bought pie dough?

Yes, it will. You can follow the same baking instructions whether you’re using homemade or store bought dough.

Can this pie be baked in advance and frozen?

While I haven’t tried freezing this pie, I do often freeze leftover brownies, and they are just as moist and fudgy after thawing out.

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