Whenever I’m feeling kind of meh, I have a few options. A nap isn’t usually possible (there are small children about), so I can either try to sneak episodes of whatever TLC show is new on Netflix without the li’l ones noticing, or I can make a pie. It’s hard to hide what my iPad is doing, so I think the pie wins this one.
That’s even more the case when I have a crust ready to go! I just showed you how to make a tricked-out graham cracker crust via this tutorial, so now what to do? Fill it, of course. No good deed goes unpunished, and no graham cracker crust goes unfilled. It’s the rule.
Instead of using my typical fruit or cheesecake filling, I decided to make a brownie pie. This brownie recipe (my go-to) is fudgy and dense. If you take care not to overbake it, the brownie filling will be perfectly truffle-like. See that cross-section? Pure chocolate amazingness!
When I first set out to make this, I figured I’d be able to resist it. Wrong. Something about that rich brownie in the graham cracker crust kept me heading back toward the pie plate, knife in hand, for more and more slivers. I kept sharing it with my daughters (who are chocolate fiends just like me) so that it would go away before I ate it all.
The great part about this pie is that it takes very little time. In fact, you can use one bowl, starting with the crust (and then rinsing it out) and finishing with the brownie batter. And no mixer! Happy times!
Brownies are great, but brownie pie is greater. Find out for yourself!
Graham Cracker Crust:
- 1/3 cup butter
- 1/2 cup white chocolate chips
- 1/3 cup light brown sugar, firmly packed
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup flour
Preheat the oven to 350. Spray a pie pan with cooking spray.
Melt the butter and white chocolate chips in the microwave for 1 minute. Stir until smooth, and then mix in the brown sugar and graham cracker crumbs until the mixture is moist and crumbly. Press the crust firmly into the pie pan, working the crust up the sides.
Bake the crust for 5-10 minutes until set.
While the crust is baking, make the brownie batter. Mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the flour, mixing until just combined.
Pour the brownie batter into the graham cracker crust and bake for 30-35 minutes until set. Do not overbake. Cool and cut into wedges.