Triple Chocolate Brownie Pie
Chocolate lovers, this one is for you! This rich, smooth, decadent Triple Chocolate Brownie Pie is infused with three kinds of chocolate: semisweet, milk, and white chocolate. A nutty crunch ties it all together, and it bakes up perfectly in the oven. A delicious dessert any time of the year, this pie is a must-try for brownie fans!
This is an easy bake-ahead, crowd-pleasing pie. It’s rich, delicious, loaded with chocolate flavor, and isn’t too sweet. It’s perfect with a scoop of vanilla ice cream on the side or a dollop of whipped cream on top.
Triple Chocolate Brownie Pie
You can make your own pie crust, but honestly, store-bought pie crusts are so good these days that it’s much easier and just as tasty to buy one. Plus, it really cuts down on the work, so you can have this pie baking in the oven in no time.
Read more: Triple Chocolate Brownie Pie
This is a great dessert for gatherings, after a fancy dinner, sharing at potlucks, or anytime you need a fabulous chocolate dessert recipe. It’s nearly failproof; just give yourself enough time for it to bake low and slow in the oven. Let it cool, then dig into chocolatey goodness!
Why I love this recipe
- It has a well-balanced combination of chocolate and isn’t too sweet.
- Triple Chocolate Brownie Pie is silky, smooth, and decadent without being a lot of work!
- It’s an easy recipe to double if you need more!
Gather these ingredients
- Butter – Use salted butter in this recipe.
- Sugar
- Eggs – You’ll need 3 large eggs.
- All-purpose flour
- Vanilla extract
- Almond extract
- Kosher salt
- Semisweet chocolate chips
- Milk chocolate chips
- White chocolate chips
- Pecans – Chopped.
- 9-inch deep-dish pie shell – Homemade or store-bought, unbaked.
- Powdered sugar – To garnish your pie.
How to make Triple Chocolate Brownie Pie
- Preheat your oven to 350-F.
- Melt the butter and unsweetened chocolate in a small saucepan over low heat, stirring it until smooth.
- Remove the chocolate from the heat, transfer it to a medium-sized mixing bowl, and whisk in the sugar. Set this mixture aside to cool for 15 minutes.
- Add one egg at a time to the chocolate-sugar mixture, mixing well after each egg.
- Stir in the flour, vanilla and almond extracts, and salt.
- Add the chocolate chips and pecans and mix until combined. Pour into the pie crust and use a spatula to remove all the batter from the bowl.
- Bake for 1 hour or until just set in the middle and a crust has formed on top. Remove the pie from the oven and let it cool to room temperature on a wire rack.
- Dust with powdered sugar before serving, and enjoy!
Tips & substitutions
- Ensure your chocolate is quite cool before adding the eggs, or you risk scrambling the eggs.
- You can mix up the chocolate. Use dark chocolate instead of white chocolate chips if you prefer, but the white chocolate chips look so pretty in the pie.
- Don’t care for pecans? Try this pie with walnuts, or skip the nuts entirely.
- You can use chocolate chunks instead of chips if you prefer a pie with a bit more texture.
Serving suggestions
All you need with this Triple Chocolate Brownie Pie is a scoop of vanilla ice cream or a dollop of whipped cream. I love serving this easy pie recipe after hearty family meals like chicken and rice bakes or homey Shepherd’s Pie, but you can serve it after any meal. It’s just that good!
Storage
Store your leftover pie tightly wrapped on the counter for up to 2 days.
Check out these awesome chocolate dessert recipes while you’re here
Get the Recipe:
Triple Chocolate Brownie Pie
Ingredients
- ½ cup salted butter, 8 Tbsp
- 2 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 3 large eggs
- ½ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- ½ cup 3 ounces semisweet chocolate chips
- ½ cup 3 ounces milk chocolate chips
- ½ cup 3 ounces white chocolate chips
- ½ cup coarsely chopped pecans
- 1 unbaked homemade or store-bought 9-inch deep-dish pie crust
- Powdered sugar, for garnish (use a sifter)
Instructions
- Preheat the oven to 350°F.
- In a small pan over low heat, melt the butter and unsweetened chocolate in a small saucepan, stirring until smooth.
- Remove from the heat and add the sugar, whisking until smooth. Set aside to cool for 15 minutes.
- Add one egg at a time, while whisking, to the cooled mixture.
- Next, add in the flour, vanilla, almond extract, and salt.
- Pour in the chocolate chips and pecans, mixing until combined. Pour into the pie crust, scraping the bowl to get all of the batter.
- Bake for 1 hour or until just set and a crust forms on top. Remove from the oven and allow to cool to room temperature on a wire rack.
- Just before serving, dust with powdered sugar.
- Optional to serve with a dab of fresh whipped cream or a small scoop of vanilla ice cream.
- To store, wrap tightly and keep at room temperature for up to 2 days.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
