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Close-up of a perfectly sliced Chocolate Cream Pie showing the flaky butter crust, the thick, glossy chocolate pastry cream filling, and the fluffy whipped cream layers.

Brownie Pie

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This is the ultimate, non-baked chocolate dream pie! A rich, silky smooth Crème Pâtissière (pastry cream) filling is poured into a crisp, flaky all-butter crust and topped with fluffy whipped cream. It's intensely chocolatey, perfectly dense, and slices beautifully. Finish with a drizzle of homemade Salted Caramel Sauce for the best sweet-and-salty contrast!
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Prep Time 50 minutes
Cook Time 40 minutes
Chill time 6 hours
Total Time 7 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
 
 

Flaky Pie Crust
  • 1 3/4 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 stick 1/2 cup Cold Butter, cut into small cubes
  • 3 –4 tablespoons Ice-Cold Water
  • 1 large Egg White for sealing the pre-baked crust
Chocolate Crème Pâtissière
  • 3/4 cup + 1 tablespoon Heavy Cream min. 30% fat
  • 1/2 cup + 2 tablespoons Milk
  • 3 large Egg Yolks
  • 1/3 cup Granulated Sugar
  • 2 1/2 tablespoons Cornstarch
  • 1 teaspoon Vanilla Extract
  • 5.3 ounces Dark Chocolate min. 60%, finely chopped
  • 2 tablespoons Cold Butter cut into cubes
Topping
  • 1 2/3 cups Heavy Whipping Cream
  • 2-3 tablespoons Powdered Sugar
  • 1 teaspoon Vanilla Extract

Method
 

Pie Crust Preparation and Blind Baking
  1. Make the Dough: Mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Add the ice water, one tablespoon at a time, until the dough comes together.
  3. Shape and Chill: Roll out the dough and place it into your porcelain or ceramic pie dish, shaping the edges.
  4. Chill in the refrigerator for at least 30 minutes.
  5. Blind Baking with Weights (Avoiding Thermal Shock):Prick the bottom of the dough with a fork.
  6. Line the dough with parchment paper and fill it with pie weights (or dry beans/rice).
  7. Place the cold pie dish into a COLD oven.
  8. Set the oven to preheat to 350F.
  9. After the oven reaches 350F, bake for another 15-20 minutes.
  10. Finish Baking:Remove from the oven and carefully remove the weights and paper.Brush the bottom of the crust with a thin layer of whisked egg white (this creates a moisture seal).Return to the oven for another 10–15 minutes until the crust is fully golden brown and crisp.
  11. Remove and let cool completely in the dish before filling!
Chocolate Cream Preparation
  1. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
  2. In a saucepan, bring the milk, heavy cream, and vanilla extract to a gentle simmer (just until edges bubble).
  3. Slowly pour about one-third of the hot liquid into the egg yolk mixture, whisking constantly.
  4. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking continuously, until the cream thickens significantly and bubbles (this is your Crème Pâtissière).
  5. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the cream is smooth and glossy.
  6. Finally, mix in the cold butter cubes for extra richness and shine.
Filling and Chilling
  1. Pour the still warm chocolate cream into the completely cooled pie crust.
  2. Let the pie cool slightly at room temperature, then place it in the refrigerator for at least 4–6 hours, or preferably overnight, until the cream is fully set.
  3. Serve decorated with cocoa powder, whipped cream, or chocolate shavings.

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