Fudgy Brownie Pie

I recently made the Fudgy Brownie Pie from The Baker Chick’s Milk Bar Monday series—modeled on Christina Tosi’s classic from The Momofuku Milk Bar Cookbook. It features a lightly salty graham cracker crust filled with an ultra-rich, dark-chocolate brownie layer that’s deliciously dense and deeply fudgy. It’s perfect served chilled or with a scoop of ice cream.

Why I’ll Love This Recipe

I adore this pie because it delivers maximum chocolate intensity in a silky, almost underbaked filling that’s both decadent and comforting. The graham crust adds subtle saltiness and texture—creating a perfect balance. It feels special enough for holidays yet simple enough to bake for chocolate lovers any time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crust (about 1¼ cups pressed into pan; reserve ¼ cup for folding into filling)

• 4½ oz (~125 g) 70–72% dark chocolate

• 6 tbsp butter

• 2 large eggs

• ¾ cup sugar

• ¼ cup all-purpose flour

• 3 tbsp unsweetened cocoa powder

• ½ tsp kosher salt

• ½ cup heavy cream

For crust (full recipe): graham crumbs, milk powder, sugar, salt, butter, heavy cream

directions

1. I preheat the oven to 350 °F (175 °C).

2. To make the crust: I mix graham crumbs with milk powder, sugar, and salt; stir in melted butter and heavy cream until the mixture holds together. I press about 1¼ cups into a 10-inch pie pan, reserving the rest.

3. For the filling: I gently melt chocolate and butter together until smooth. Separately, I whip eggs and sugar for 3–4 minutes until pale yellow and ribbon stage.

4. I switch to a paddle attachment and mix in the chocolate-butter mixture on low, then medium for about a minute until uniform.

5. I add flour, cocoa powder, and salt, mixing on low for 45–60 seconds until no lumps remain.

6. I stream in the heavy cream while mixing on low for 30–45 seconds until fully incorporated.

7. I gently fold in the reserved ¼ cup graham crust crumbs for texture bursts.

8. I pour the filling into the crust-lined pie tin (on a sheet pan), bake 25 minutes until the edges puff and top forms a sugary crust. If the center is still liquid, I bake another ~5 minutes. I cool the pie on a rack—and often refrigerate to serve cold, which highlights its fudgy texture.

Servings and timing

• Makes one 10-inch pie, serving about 8 (thin slices are rich!).

• Prep time: ~15 minutes (crust and batter)

• Bake time: 25–30 minutes (including any needed extra time)

• Cooling time: at least 1 hour, longer if chilled before serving

Variations

• I sometimes use milk chocolate or a mix of dark and semi‑sweet for a milder fudgy flavor.

• If I want extra crunch, I add chopped nuts or a swirl of peanut butter into the batter before baking.

• Some editions bake the reserved crust crumbs as topping or fold in mini marshmallows for a twist.

• A gluten- or dairy‑free version exists using alternative ingredients like coconut milk .

storage/reheating

I store this pie in the fridge for up to one week (wrapped in plastic). The texture firms up beautifully, and I find cold slices easier to cut cleanly. It also freezes well for up to two weeks if wrapped tightly.

FAQs

How rich is this pie?

I’d say intensely rich—it’s dense, fudgy, and chocolate-forward. A small slice is usually satisfying.

Should I serve it warm or cold?

I prefer it chilled—the center stays gooey but firm. If served warm, the filling can be too soft and runny.

Can I substitute the crust?

Yes—if you don’t have graham crackers, I sometimes use chocolate cookie crumbs or even crushed pretzels for extra savory crunch.

What’s the ribbon stage?

It means beating eggs and sugar until the mixture falls in a ribbon that lightly sits on the surface before dissolving—this signals enough air whipped in for structure.

Can I make it ahead for a gathering?

Absolutely. I often bake it the day before and refrigerate overnight. It cuts cleanly and tastes even better after chilling.

Conclusion

I love how the Fudgy Brownie Pie delivers the best of both brownies and pie—velvety chocolate filling, a subtly crunchy crust, and serious decadence in each bite. Whether I serve it on its own or with ice cream or whipped cream, it’s always a standout dessert I come back to again and again.

Print