Popsicles that are wholesome and basic. When we were youngsters, my mom used to help us make these, and I still adore them today. Use honey as a substitute for sugar and puree the fruit until it is smooth or chunky.
| Prep Time: | 30 mins |
| Freeze Time: | 30 mins |
| Chill Time: | 1 hr |
| Bake Time: | 45 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 1 brownie pie |
Ingredients
- 1 ¼ cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons ice water, or more as needed
- 10 tablespoons unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 teaspoons instant espresso granules
- ½ teaspoon kosher salt
- ½ cup chopped walnuts or hazelnuts
- ½ cup semisweet chocolate chips, divided
Instructions
- For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
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- Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk.
- Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
- Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
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- Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
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- Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
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- Bake in the preheated oven until crust is starting to set, about 15 minutes.
- Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
- Transfer to a wire rack; let cool to room temperature, about 20 minutes.
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- Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
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- Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
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- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
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Reviews
I’ve made this pie twice to take to gatherings, and everyone loved it. I used a refrigerated crust both times. The filling is very easy to put together. I added a tablespoon of Bailey’s Irish Cream instead of the espresso granules, just for a flavor change. I think you could play around with different flavorings—maybe a hazelnut liquor? It was great served with ice cream and a drizzle of store bought caramel sauce to make it fancy!
This was absolutely to die for! We used a store bought crust and the recipe turned out perfect. Top with vanilla ice cream and you’re good to go!
This pie is delicious. I expected it to have a brownie texture. It had a brownie like taste, but an actual pie like texture. We thought it was very good. A store bought crust can easily be used to save time. Just bake it until it is finished, about 15 minutes, and proceed with the pie recipes filling. This would make a great holiday pie!