Brownie Pie just sounds like a good idea on paper: a gorgeous and chocolatey cross between brownies and pie. It’s an even better idea in real life on your table! The flaky homemade crust is infused with Irish whiskey and espresso powder to enhance the chocolate flavor. It envelops the rich, fudgy brownie filling for a blissfully indulgent flavor experience. Brownie Pie is a decadent dessert that’s perfect for all sweet tooths and all occasions!


For the crust:

  • 6 tablespoons unsalted butter, very cold
  • 3/4 cup all-purpose flour, plus more for flouring a work surface
  • 1/2 cup white whole wheat flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon espresso powder
  • 1 tablespoon half-and-half or heavy whipping cream, cold, plus more as needed
  • 2 tablespoons Irish whiskey

For the brownie filling:

  • 1/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup dutch process cocoa
  • 2 tablespoons Irish whiskey
  • 1 tablespoon half-and-half
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon espresso powder
  • 2 tablespoons cornmeal, yellow or white
  • 2/3 cup bittersweet chocolate chips
  • whipped cream, optional, for serving


Step 1 –Dice the 6 tablespoons of butter, then place the diced butter in the freezer.

Step 2 –In the bowl of a food processor fitted with a steel blade or a medium mixing bowl, place the all-purpose flour, whole wheat flour, powdered sugar, and 1/4 teaspoon of salt.

Step 3 –Pulse a few times to combine. If not using a food processor, stir the ingredients together.

Step 4 –Add the diced, cold butter pieces.

Step 5 –Pulse the mixture just until the dough resembles a cobblestone street. Some pieces will be the size of peas. Without a food processor, work the butter into the dry ingredients with a fork or pastry blender.

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Step 6 –Dissolve 1/4 teaspoon espresso powder in 1 tablespoon of half-and-half.

Step 7 –Pour the espresso mixture over the crust mixture.

Step 8 –Add in the whiskey.

Step 9 –Add up to 3 tablespoons of half-and-half to the dry ingredients, pulsing a little after each addition, and add only as much half-and-half as you need for the dough to just hold together when you take a handful.

Step 10 –Lightly flour a work surface.

Step 11 –On the prepared work surface, pat the dough into an even, flat, 1-inch-thick disk.

Step 12 –Wrap the dough disk in plastic and refrigerate for at least 1 hour or up to overnight.

Step 13 –Place a rack in the center of the oven.

Step 14 –Preheat the oven to 350 degrees F.

Step 15 –Remove the pie dough from the refrigerator and allow it to warm at room temperature until it becomes flexible enough to roll, for about 15-30 minutes.

Step 16 –Lightly flour a work surface.

Step 17 –On the prepared work surface, roll the dough into a 12-inch circle.

Step 18 –Transfer the dough to a regular (not deep-dish) 9-inch pie pan at least 1 1/4 inches deep.

Step 19 –Trim and crimp the edges.

Step 20 –Place the crust in the freezer to chill.

Step 21 –In the bowl of a stand mixer or a medium mixing bowl, beat together 1/4 cup of room temperature butter with the granulated sugar and the remaining salt, until smooth.

Step 22 –Add the eggs one at a time, beating slowly but thoroughly after each addition. Ensure the eggs are well combined, without beating in a lot of air.

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Step 23 –Stir in the cocoa, remaining whiskey, 1 tablespoon half-and-half, and vanilla.

Step 24 –In a food processor, grind together the remaining espresso powder, cornmeal, and chocolate.

Step 25 –Gently stir the chocolate mixture into the batter.

Step 26 –Pour the batter into the prepared crust.

Step 27 –Bake, adding a crust shield about halfway through the baking time, until the internal temperature reaches 165 degrees F, about 30-35 minutes. The middle will look very soft.

Step 28 –Remove the pie from the oven and allow it to cool to room temperature.

Step 29 –Cover and refrigerate for at least 8 hours and up to overnight.

Step 30 –Serve each slice topped with whipped cream.