A decadent collision of buttery, flaky pie crust, a super-fudge brownie, and a shot of Irish whiskey, this Brownie Pie is a molten chocolate cake meets after-dinner drink, in glorious pie form.

Choosing a dessert is always stressful for me because I can never narrow my sweet tooth craving to just one treat.

Will it be of the gooey fudgy variety (like these Brownie Bites)?

Or something with a tender, extra flaky crust (hello, Vegan Chocolate Pie)?

Brownie pie says yes and YES.

At least this once, you really can have it all.

Fudge brownie pie is two-in-one dessert perfection:

• Chocolate. With a rich chocolate brownie filling that’s decadent and fudgy, this brownie pie is rich enough for a special occasion while remaining decidedly homey and unfussy (like these Brownie Cookies).
• Flaky. Made with a homemade coffee-infused pie crust (very different from this Oil Pie Crust), its buttery, flaky texture contrasts the gooey chocolate brownie filling like a dream.

And for the grown-ups in the room, this brownie pie has another festive quality:

• Boozy. Spiked with Irish whiskey (or bourbon, you choose), this is a next-level brownie pie to remember. (Bourbon Pecan Pie is also boozy and rich.)

Crackle-topped, whiskey-fudged, and espresso-crusted, this epic brownie pie makes the dessert decision is a piece of cake, er, pie.

How to Make Brownie Pie Recipe

My favorite brownies (these One Bowl Brownies) are crackly on top with a rich, fudgy center. They flirt with the edge of underbaked in the best way.

This brownie pie is equally decadent and offers an additional dimension in the crunch department.

The contrast of the crispy crust with the gooey brownie center is pure pleasure.

The Ingredients

• Chocolate x2. Cocoa powder and bittersweet chocolate work in tandem to give the brownie filling an ultra-deep chocolate factor with just the right amount of chew (like these Avocado Brownies). No box brownie mix here!
• Espresso Powder. Espresso and chocolate are besties. I added it in both the crust and the brownie batter. Espresso powder gives the crust a subtle coffee flavor. In the filling, it intensifies the chocolate flavor of the brownies. (For another coffee-infused treat, try this Mocha Cake.)

• Butter. Gives both the flaky pie crust and rich brownie filling wonderful butter flavor and improves their texture.
• Flour. For our homemade brownie pie crust, I used half all purpose flour and half white whole wheat flour, and it was just as tender and flaky as the pie crusts I’ve made with 100% all purpose flour.

• Powdered Sugar. When used in pie crust, powdered sugar yields a smoother, less sticky pie dough that is easier to work with. Additionally, it also makes the pie crust more tender.
• Irish Whiskey. The whiskey works in two ways. Not only does it flavor the pie and pair well with the chocolate and coffee, but it also makes the crust even more flaky (it’s the same idea behind a vodka pie crust—the alcohol slows down the gluten formation, leaving you with a tender, extra flakey crust).

• Half-and-Half. Adds necessary fat for richness, tenderness, and moisture.

• Granulated Sugar. Sweetens the brownies to counter the bitterness of the cocoa while also making the brownies light, soft, and ultra-tender.
• Eggs. For richness and gives the brownies some structure.
• Vanilla. Balances and marries all the flavors together.
• Cornmeal. A trick I borrowed from chocolate chess pies: it improves the structure of the filling so that the brownie pie isn’t runny.

The Directions

1. Pulse together the cold butter with the pie crust dry ingredients until it resembles a cobblestone street.

2. Add the espresso powder dissolved in 1 tablespoon of the half and half and whiskey. Pulsing together, adding additional half-and-half until the dough starts to hold together.
3. Shape the dough into a flat, 1-inch disk, wrap in plastic wrap, then chill.

4. Roll the dough using a rolling pin and transfer to a pie pan. Trim and crimp the edges, then chill until ready to fill.

5. Beat (or whisk) together the butter, sugar, and salt for the brownie pie filling.

6. Add the eggs, then stir in the cocoa, whiskey, half and half, and vanilla.

7. Grind together the espresso powder, cornmeal, and chocolate mixture, then fold it into the batter.

8. Pour the batter into the prepared crust then bake until the crust is golden and the filling reaches an internal temp of 165 degrees F.
9. Remove, let cool, then refrigerate overnight before serving. ENJOY!
10. Serve each slice topped with whipped cream (or a scoop of vanilla ice cream or caramel sauce), if desired.

Storage Tips

• To Store. Brownie pie may be stored at room temperature for 2-3 hours. Otherwise, it should be stored in the refrigerator. Wrapped tightly with plastic, brownie pie may be chilled for up to 4 days. Let come to room temperature or microwave for several seconds before serving.
• To Freeze. Brownie pie may be kept in the freezer, wrapped tightly in plastic and heavy-duty foil for up to 2 months. Defrost overnight in the refrigerator before serving.