Pioneer Woman Brownie Pie Recipe

Vegetable oil instead of butter in the filling is what keeps this Pioneer Woman Brownie Pie so fudgy and chewy rather than cakey. Melted chocolate chips, cocoa powder, brown sugar, and crunchy toasted walnuts get baked into a flaky, pre-baked all-butter pie crust, and the whole thing is ready in about 3 hours and 30 minutes.

One 9-inch pie gives you 8 to 12 rich slices. If you love Pioneer Woman chocolate pie recipes, this one swaps the custard for a dense brownie filling that holds up beautifully with a scoop of vanilla ice cream.

Why You Pre-Bake the Crust

Since the brownie filling is so dense and wet, the crust needs a head start in the oven. You blind bake it first with pie weights, then again without, so the bottom is fully set before the filling goes in.

Skip this step and you’ll end up with a soggy bottom that can’t hold the weight of the brownie. It takes an extra 30 minutes, but it’s the difference between a great Pioneer Woman pie crust and a disappointing one.

How This Differs from Chocolate Chess Pie

They look similar with that crinkly, sugary top, but the texture is completely different. A chess pie has a soft, custard-like filling. This brownie pie is dense, chewy, and fudgy, more like a thick brownie baked inside a shell.

The filling here uses cocoa powder and melted chocolate chips together, which gives it that deep, double-chocolate flavor you don’t get from a chess pie.

Brownie Pie Ingredients

• 1 all-butter pie crust
• 1 1/3 cups semisweet chocolate chips, divided
• 1/2 cup vegetable oil
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup toasted walnuts, chopped (optional)
• Ice cream, for serving

How To Make Pioneer Woman Brownie Pie

1. Prep the Crust: Roll the pie dough into a 12-inch circle on a lightly floured surface. Transfer it to a 9-inch pie plate, tuck the edges under, and crimp as desired. Chill in the fridge for 60 minutes or the freezer for 30 minutes.
2. Blind Bake: Preheat your oven to 400°F. Line the chilled crust with parchment paper, fill with pie weights or dried beans, and bake for 18 to 22 minutes. Remove the weights, prick the bottom with a fork, and bake 10 to 12 minutes more until golden. Let it cool completely, then reduce the oven to 350°F.
3. Melt the Chocolate: Microwave 2/3 cup of the chocolate chips in a microwave-safe bowl at 50% power in 15-second intervals until melted, about 1 minute. Stir in the vegetable oil and cocoa powder until smooth.
4. Build the Filling: Whisk the brown sugar, eggs, and vanilla in a large bowl until lighter in color. Pour in the chocolate mixture and whisk until combined. Stir in the flour and salt, then fold in the walnuts and remaining 2/3 cup chocolate chips.
5. Bake and Cool: Pour the filling into the cooled pie crust and spread it evenly. Bake at 350°F for 40 to 45 minutes, until the surface is matte and a toothpick comes out with moist crumbs. Let the pie cool for at least 1 hour before slicing. Serve with ice cream.

How To Know When It’s Done

Look for a matte, crinkly surface and insert a toothpick into the center. You want moist crumbs on the pick, not wet batter. The filling will still feel soft, but it sets up as the pie cools.

Don’t wait for the center to look fully firm in the oven. Overbaking turns the fudgy filling dry and crumbly, and that’s the opposite of what you’re going for.

Can You Use a Store-Bought Crust

Yes. A refrigerated pie crust from the store works fine here, and so does a premade graham cracker crust if you want a shortcut. Either way, pre-bake it before adding the filling.

A graham cracker crust adds a slightly sweeter, crunchier base that pairs well with the fudgy brownie filling. If you go that route, just watch it closely during the blind bake so it doesn’t burn.

How To Store

Cover the pie loosely and keep it at room temperature for up to 2 days. For longer storage, wrap slices tightly in plastic and refrigerate for up to 5 days. You can freeze individual slices for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving, or warm a slice in the microwave for 10 seconds.

Nutrition

• Calories: 380 kcal
• Total Fat: 24 g
• Saturated Fat: 7 g
• Cholesterol: 31 mg
• Sodium: 175 mg
• Total Carbohydrate: 39 g
• Fiber: 2 g
• Sugar: 24 g
• Protein: 4 g

Try More Recipes

• Oreo Pie
• Double Chocolate Pie
• Grapefruit Tart