Chocolate Brownie Walnut Pie with Deep Dish Crust
Rich chocolate brownie filling baked in a flaky pie crust with crunchy toasted walnuts. This decadent dessert combines the fudgy texture of brownies with the elegance of pie, perfect for special occasions or when you want to impress guests. The deep dish crust holds generous amounts of the intensely chocolatey filling, while toasted walnuts add texture and nutty flavor that complements the unsweetened chocolate.
Ingredients
- ⅝ cup butter
- 5 oz unsweetened baking chocolate
- 1 ¼ cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 cup Gold Medal all-purpose flouralmond flour3/4 cup almond flourgluten-freeketogluten-free
denser, nuttier flavor
- ½ cup walnuts, chopped, toasted
- 1 frozen Pillsbury Deep Dish Pie Crust, from 12 oz package
- whipped cream
Instructions
- 1
Heat oven to 350 degrees
- 2
Melt butter and chocolate in 1-quart saucepan over low heat, stirring constantly
- 3
Cool chocolate mixture 5 minutes
- 4
Beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes
- 5
Beat in chocolate mixture on low speed, scraping bowl occasionally
- 6
Beat in flour just until blended, scraping bowl occasionally
- 7
Stir in walnuts
- 8
Spread mixture in frozen pie crust
- 9
Bake 37 to 42 minutes or until toothpick inserted halfway between center and edge comes out almost clean
- 10
Cool in pan on wire rack at least 2 hours
- 11
Cut into wedges and serve with whipped cream if desired
Tips
Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant to enhance their flavor
Cool the pie completely before cutting to prevent the filling from being too soft and messy
Insert toothpick halfway between center and edge, not in the very center, as the center should remain slightly underdone for fudgy texture
Good to Know
Cover and refrigerate up to 3 days
Can be made 1 day ahead, cover and refrigerate
Serve at room temperature or chilled with whipped cream
Common Mistakes
Cool chocolate mixture before adding to avoid scrambling eggs
Do not overbake or filling will become dry and crumbly
Let pie cool completely before cutting to prevent filling from being too soft
Substitutions
Gluten-Free Swaps
more cake-like texture
Nut-Free Alternatives
FAQ
Can I use sweetened chocolate instead of unsweetened?
Reduce sugar to 3/4 cup if using sweetened chocolate to prevent the pie from being overly sweet and to maintain proper texture.
How long does this pie keep?
Store covered in refrigerator for up to 3 days. The texture is best within the first 2 days after baking.
Can I freeze this brownie pie?
Yes, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before serving for best texture.