Although it’s a pie recipe, this brownie pie will be your new favorite way to eat a brownie. This incredibly light and flaky pie dough is baked with a thick and fudgy dark chocolate brownie filling. It’s rich but not overly sweet, and the two flavors together are an unexpected pairing that is most definitely meant to be!
What makes this brownie pie recipe so good?
Oof, just look at that texture! This brownie pie is incredibly fudgy with the flakiest pie crust you’ll ever have. It’s all thanks to one secret ingredient: lard.
The pie crust is made with lard instead of butter, creating the lightest most tender texture. This is how my grandma made her pie dough as she said it was the secret to achieving the most delicious flaky pie. After this recipe, I’m a true believer.
After using lard in the pie dough, I thought I might as well experiment and see what it can do to a brownie and OOOHHH WOW. This is the fudgiest most rich brownie I have ever had.
Since lard is pure fat, it creates the most decadent brownie consistency that is truly too good for words. I’m going to have a hard time baking brownies with anything BUT lard after this recipe.
Together, the rich dark chocolate brownie filling pairs so well with the pie dough. One doesn’t outshine the other as each bite has the perfect balance of heavy fudginess and light flakiness. It’s a match made in heaven.
How to make an all lard pie dough
To be completely honest, I always struggle with pie dough. I have to try really hard to get the consistency just right and it always cracks on me when I roll it out.. that is until I made this all lard pie dough.
Since lard is so soft, the process of making the pie dough itself is SO quick and easy. There’s no cutting in hard lumps of butter, so working the lard into the flour takes seconds.
It also has a higher melting point than butter, so it doesn’t soften as rapidly while handling the dough. And because of this, the lard doesn’t dissolve into the flour as fast as butter which produces the FLAKIEST pie crust.
To enhance the flakiness even more, a bit of vinegar is added to the pie dough. This slows the strengthening process of the gluten strands in the flour, creating a super tender pie crust.
The dough then goes in the refrigerator for only 30 minutes which is just enough time to bring the lard back down to a chilled temperature.
The best way to roll out pie dough
To prevent the dough from cracking while rolling AND to make it so easy to transfer it to a pie dish, roll the dough out between two sheets of plastic wrap.
Then, peel back the top sheet to be left with the rolled out pie dough on a bottom sheet of plastic wrap. Since the pie dough is adhered to the plastic, this holds the pie dough in place while transferring it to the pie dish.
Simply flip the pie dough onto the pie dish, nudge it into place, and peel back the sheet of plastic wrap to reveal a perfectly placed pie shell.
Brownie pie filling baking tips
To make the FUDGIEST brownie pie, here are my top baking tips to really nail that rich filling:
- Flour – I say this in every post, and for good reason. If dry ingredients are not measured properly, the brownie will turn out dry. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour (and cocoa powder) into a measuring cup and level if off with a flat edge. If scooped directly into the flour container, the flour becomes packed into the cup which can lead to 1/4 cup or more of added flour.
- Dutch Process Cocoa – Dutch processed is great for baking because it gives a really rich flavor and color. For the best results, stick with this type of cocoa powder but regular cocoa powder CAN be used in a pinch.
- Whipped Eggs – The batter starts by whipping together the sugar and eggs. It’s important to whip the mixture until it’s pale and almost creamy. During this stage, the sugar dissolves while also whipping air into the egg. This combination of creations creates an incredibly smooth and fudgy brownie consistency.
- Mixing – After the dry ingredients are added to the batter, mix gently JUST until the batter comes together. Over mixing can lead to a tough brownie so take your time with this final step.
Since the brownie batter is made with lots of chocolate, it will try to solidify pretty quickly. Because of this, spread the batter as smooth as possible inside the pie shell. Otherwise, the brownie will bake into whatever shape the batter was in before it was placed into the oven.
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Make sure to tag me @butternutbakery on Instagram and comment below if you make this brownie pie. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print