High Altitude Brownie Pie

A decadently rich, chocolatey and fudgy brownie pie, made with a flaky all butter pastry crust, with moist fudge brownies baked right into the crust.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote

Prep Time 55

Cook Time 1

Cooling Time 6

Total Time 7 55

Course Dessert

Cuisine American

Servings8

Prepare 1/2 Recipe Pie Dough, as instructed.
Baker's Note: 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.

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.

Keep the leftover pie in an airtight container at room temperature for up to 3-5 days.

Keyword Brownies, Chocolate, High Altitude, Pie