Chocolate Brownie Pie Recipe

Prepare oven and pan

Preheat oven to 175°C (350°F). Butter a 9-inch (23 cm) tart or pie pan with removable bottom and line the bottom with parchment. Lightly butter the parchment.

Melt chocolate and butter together: place chopped chocolate and butter in a heatproof bowl set over a pot of barely simmering water (double boiler) or melt in 20–30 second intervals in the microwave, stirring until smooth and glossy. Set aside to cool slightly (3–5 minutes).

Whisk sugar and eggs: in a medium bowl, whisk the granulated sugar and whole eggs until combined. Add the vanilla and whisk briefly.

Combine wet and dry: pour the slightly cooled chocolate mixture into the sugar–egg mixture and whisk until uniform. Sift in the flour, cocoa powder and salt and fold gently with a spatula just until no streaks of flour remain—do not overmix.

Bake into a pie shell: pour the batter into the prepared tart pan, smoothing the top. Bake for 18–22 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (the center will be slightly soft).

Cool and remove: let the brownie shell cool in the pan on a wire rack for 30 minutes, then carefully remove the outer ring if using a removable pan. Reserve about 80 g of the trimmed brownie (use the edge pieces) and crumble them for topping. Leave the rest as the shell for filling once fully cooled (about 1 hour).

Warm the milk and cream: in a medium saucepan set over medium heat, combine the whole milk and heavy cream. Warm until just below simmering (small bubbles at edges), stirring occasionally.

Mix sugar, cornstarch and yolks: in a bowl, whisk together granulated sugar and cornstarch. Whisk in the egg yolks until smooth and pale.

Temper the yolks: slowly pour about 1/3 of the hot milk mixture into the yolk mixture in a thin stream while whisking constantly to temper the yolks and prevent scrambling.

Cook custard: return the tempered yolk mixture to the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Once thickened, continue cooking 30–60 seconds while whisking to activate the cornstarch.

Add chocolate and butter: remove the pan from heat and immediately whisk in the chopped bittersweet chocolate, diced cold butter, vanilla and salt. Stir until chocolate and butter are completely melted and the custard is glossy and smooth.

Chill slightly: pour the custard into a shallow bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and cool to room temperature (about 30 minutes), then chill in the refrigerator until just cool but still pourable (about 45–60 minutes).

Fill the brownie shell: once the brownie shell is completely cooled, pour the chilled chocolate custard into the shell, smoothing the top with an offset spatula. Return to refrigerator to set for at least 1 hour (custard will firm to a sliceable consistency).

Prepare whipped cream: chill a mixing bowl and whisk (or paddle) for 10 minutes in the refrigerator. Pour the heavy cream into the chilled bowl, add powdered sugar and vanilla. Whip to soft peaks (3–4 minutes with electric mixer on medium). Do not overwhip; stop when cream holds shape but is still glossy.

Top the pie: just before serving, scatter the reserved brownie crumbles evenly over the custard surface. Warm the hot fudge sauce slightly (microwave 15–20 seconds or warm on stovetop) and drizzle 2–3 tablespoons over the pie in a decorative pattern. Add small dollops or a rosette of whipped cream around the pie or in the center.

Garnish and serve: arrange fresh mixed berries on the plate alongside slices or on top as desired. If using, sprinkle a pinch (about 1/4 tsp) of coarse sea salt over the hot fudge drizzle to enhance chocolate flavor. Slice and serve chilled or at cool room temperature.

Make-ahead and storage: the assembled pie (without fresh berries) can be refrigerated, covered, for up to 2 days. Add whipped cream and fresh fruit just before serving. Leftovers keep well chilled for 2–3 days.