Description

This easy maple brownie pie combines the rich, fudgy texture of brownies with the flaky, buttery crust of a classic pie. Enhanced with deep cocoa, a hint of espresso, and the natural sweetness of maple sugar, this dessert is a delightful twist perfect for any occasion. Made with a store-bought pie crust and simple ingredients, it’s quick to prepare and bakes to perfection with a moist, crackly top and gooey interior.

Ingredients

Scale

Crust

1 store bought refrigerated pie crust dough

Brownie Filling

12 tbsp (170g) unsalted butter
4 oz. (113g) 70% or higher chocolate, roughly chopped
1 ¼ c (250g) maple sugar (substitute granulated sugar if unavailable)
1 tbsp espresso powder
½ tsp salt
2 large eggs
⅔ c (55g) dutch process cocoa powder
¾ c (90g) all purpose flour

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Instructions

Prepare the crust: Preheat your oven to 350°F (177°C). Remove the refrigerated pie crust dough and roll it out on a lightly floured surface until it forms about an 11-inch round and is ⅛ inch thick. If the dough becomes sticky, chill it in the fridge or freezer for 15-20 minutes. Carefully fit the dough into your tart or pie pan, pressing into the bottom and sides. Fold the excess dough along the edges to create a thicker crust rim. Place the prepared pan back into the fridge while you make the filling.
Melt butter and chocolate: Place the unsalted butter and roughly chopped chocolate into a microwave-safe bowl. Heat together for 1 minute, then stir until partially melted and combined. Continue heating in 20-second increments, stirring in between, until fully melted and smooth.
Combine sugar, espresso, and salt: Whisk the maple sugar, espresso powder, and salt into the melted butter and chocolate mixture until smooth and fully incorporated.
Add eggs: Whisk in the eggs one at a time until the mixture is smooth and even.
Mix in cocoa powder: Incorporate the dutch process cocoa powder into the wet mixture by whisking until fully blended and smooth.
Add flour: Gently stir in the all-purpose flour just until the batter is smooth and no dry streaks remain, ensuring you don’t overmix.
Fill the crust: Pour the prepared brownie batter into the chilled pie crust, spreading evenly.
Bake: Place the pie pan in the preheated oven and bake for 40-55 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. The edges may crack slightly, which is normal. To maintain fudginess, it’s best to err on the side of slight underbaking.
Cool and serve: Allow the pie to cool in the pan on a cooling rack for 30-45 minutes. Serve warm or at room temperature, optionally dusted with powdered sugar, topped with ice cream, or drizzled with salted maple caramel sauce.

Notes

Using a store-bought crust speeds up preparation without sacrificing flavor.
Chilling the dough during rolling helps prevent sticking and tearing.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Maple sugar adds a unique natural sweetness; granulated sugar can be used as a substitute if necessary.
Allowing the pie to slightly underbake ensures a fudgy, moist interior.
For best results, cool the pie completely to help set the brownie filling before slicing.
Serving with ice cream or salted maple caramel sauce complements the rich chocolate and maple flavors beautifully.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 380
Sugar: 28g
Sodium: 150mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 4g
Protein: 5g
Cholesterol: 75mg