This brownie pie is rich and fudgy with a perfectly crisp crust Definitely serve with ice cream whipped cream and salted caramel
Prep Time
1 hr
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Gather the ingredients.
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For the crust
combine flour
sugar
and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form
adding 1 more tablespoon ice water if needed.
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Transfer dough to a work surface
and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap
and chill for at least 1 hour or up to 2 days.
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Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin
roll disk into a 12-inch circle.
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Place in a 9-inch pie plate
pressing into bottom and up sides of pie plate. Fold edges under
and crimp as desired. Cover with plastic wrap
and freeze for 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in the preheated oven until crust is starting to set
about 15 minutes.
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Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven
and bake until pie crust is light golden brown
8 to 12 minutes.
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Transfer to a wire rack; let cool to room temperature
about 20 minutes.
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Whisk together melted butter
sugar
eggs
egg yolk
canola oil
and vanilla extract in a bowl until blended and smooth. Whisk in cocoa
flour
instant espresso
and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
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Scrape mixture into cooled crust
and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean
30 to 35 minutes
covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
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