Time: 10 hours 5 minutes
Yield: 10 servings
Brownie Pie just sounds like a good idea on paper: a gorgeous and chocolatey cross between brownies and pie. It's an even better idea in real life on your table! The flaky homemade crust is infused with Irish whiskey and espresso powder to enhance the chocolate flavor. It envelops the rich, fudgy brownie filling for a blissfully indulgent flavor experience. Brownie Pie is a decadent dessert that's perfect for all sweet tooths and all occasions!
Ingredients
For the crust: • 6 tablespoons unsalted butter, very cold • 3/4 cup all-purpose flour, plus more for flouring a work surface • 1/2 cup white whole wheat flour • 1/4 cup powdered sugar • 1/4 teaspoon kosher salt • 1/4 teaspoon espresso powder • 1 tablespoon half-and-half or heavy whipping cream, cold, plus more as needed • 2 tablespoons Irish whiskey For the brownie filling: • 1/4 cup unsalted butter, at room temperature • 1 1/2 cups granulated sugar • 1/4 teaspoon salt • 4 large eggs • 1/4 cup dutch process cocoa • 2 tablespoons Irish whiskey • 1 tablespoon half-and-half • 1 teaspoon pure vanilla extract • 1 teaspoon espresso powder • 2 tablespoons cornmeal, yellow or white • 2/3 cup bittersweet chocolate chips • whipped cream, optional, for servingDirections
Dice the 6 tablespoons of butter, then place the diced butter in the freezer.
In the bowl of a food processor fitted with a steel blade or a medium mixing bowl, place the all-purpose flour, whole wheat flour, powdered sugar, and 1/4 teaspoon of salt.
Pulse a few times to combine. If not using a food processor, stir the ingredients together.
Add the diced, cold butter pieces.
Pulse the mixture just until the dough resembles a cobblestone street. Some pieces will be the size of peas. Without a food processor, work the butter into the dry ingredients with a fork or pastry blender.
Dissolve 1/4 teaspoon espresso powder in 1 tablespoon of half-and-half.
Pour the espresso mixture over the crust mixture.
Add in the whiskey.
Add up to 3 tablespoons of half-and-half to the dry ingredients, pulsing a little after each addition, and add only as much half-and-half as you need for the dough to just hold together when you take a handful.
Lightly flour a work surface.
On the prepared work surface, pat the dough into an even, flat, 1-inch-thick disk.
Wrap the dough disk in plastic and refrigerate for at least 1 hour or up to overnight.
Place a rack in the center of the oven.
Preheat the oven to 350 degrees F.
Remove the pie dough from the refrigerator and allow it to warm at room temperature until it becomes flexible enough to roll, for about 15-30 minutes.
Lightly flour a work surface.
On the prepared work surface, roll the dough into a 12-inch circle.
Transfer the dough to a regular (not deep-dish) 9-inch pie pan at least 1 1/4 inches deep.
Trim and crimp the edges.
Place the crust in the freezer to chill.
In the bowl of a stand mixer or a medium mixing bowl, beat together 1/4 cup of room temperature butter with the granulated sugar and the remaining salt, until smooth.
Add the eggs one at a time, beating slowly but thoroughly after each addition. Ensure the eggs are well combined, without beating in a lot of air.
Stir in the cocoa, remaining whiskey, 1 tablespoon half-and-half, and vanilla.
In a food processor, grind together the remaining espresso powder, cornmeal, and chocolate.
Gently stir the chocolate mixture into the batter.
Pour the batter into the prepared crust.
Bake, adding a crust shield about halfway through the baking time, until the internal temperature reaches 165 degrees F, about 30-35 minutes. The middle will look very soft.
Remove the pie from the oven and allow it to cool to room temperature.
Cover and refrigerate for at least 8 hours and up to overnight.
Serve each slice topped with whipped cream.
