Fudgy Brownie Pie
Total Time
2 hours 20 minutes
Prep Time
40 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8-10 slices
- 2 1/4 cups (300g) all purpose flour
- 3/4 tsp kosher salt
- 2 tsp granulated sugar
- 3/4 cup (156g) chilled lard shortening
- 1/2 tsp white or apple cider vinegar
- 2–3 tbsp ice water
- 1 large egg + 1 tbsp water, for egg wash
- 8 oz bittersweet chocolate, chopped
- 1/2 cup (105g) chilled lard shortening
- 3/4 cup (95g) all purpose flour
- 1/4 cup + 2 tbsp (40g) dutch process cocoa powder
- 1/2 tsp kosher salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup + 2 tbsp (75g) light brown sugar, packed
- 3 large eggs
- 2 tsp vanilla extract
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Preparation
Step 1
In a large bowl, whisk together the flour, salt, and sugar.
Step 2
Drop in spoonfuls of the lard throughout the bowl. Use your hands to work the lard into the dry ingredients until well combined with tiny lumps.
Step 3
Add the vinegar and 2 tablespoons of ice water. Mix the dough with a wooden spoon.
Step 4
If too dry, add the additional tablespoon of water. The dough should turn shaggy but hold its shape without sticking to your hands.
Step 5
Form the dough into a ball and place on a sheet of plastic wrap. Pat it into a 1-inch thick disk and wrap tightly. Chill for 30 minutes.
Step 6
Preheat the oven to 425°F.
Step 7
Roll out the chilled dough between two sheets of plastic wrap until 1-2 inches larger than the diameter of the 9-inch pie dish.
Step 8
Peel back the top layer of plastic wrap, leaving the dough on a single sheet. Flip the dough onto the pie dish, adjusting it to fit. Peel back the plastic wrap.
Step 9
Cut off excess dough and use a fork to crimp the edges. Freeze the pie shell for 10 minutes.
Step 10
Roll out excess scraps, cut decorations, and bake them alongside the pie shell during blind baking.
Step 11
Blind bake the crust for 20 minutes with parchment and pie weights or dry beans.
Step 12
Remove weights and parchment, poke holes in the bottom, and brush with egg wash.
Step 13
Reduce oven temperature to 350°F.
Step 14
In a heat-safe dish, melt the chopped chocolate and lard in the microwave in 30-second intervals.
Step 15
In a small bowl, whisk together the flour, cocoa, and salt.
Step 16
In a large mixing bowl, whip together the sugar and eggs until pale and smooth.
Step 17
On medium speed, trickle in the melted chocolate and vanilla.
Step 18
Mix in dry ingredients on low speed until just combined.
Step 19
Pour the brownie batter into the pie crust and spread evenly.
Step 20
Bake for 40 minutes, checking crust color at 25-30 minutes. Cover with foil if browning too much.
Step 21
Cool at room temperature for 20 minutes, then chill in the freezer for 40 minutes.
Step 22
Serve with whipped cream and decorations.
Step 23
Save recipe for the next time?
Chef's notes
STORAGE – For rapid serving, follow the freezing time at the end of the recipe. If serving a day later, cool completely, cover in foil, and refrigerate for up to a week.
