This fudgy espresso brownie pie is the ultimate treat - it has a buttery, flaky pie crust and a decadent, fudgy espresso brownie filling. The brownie filling has a crackly top, paired with the flaky pie crust, makes the texture of this pie *mwah* chef's kiss.
Prepare the pie crust through step 8 of the linked pie crust recipe.
Once the pie dough is crimped, put it in the freezer while you preheat your oven to 350F.
Once the oven is preheated, remove your pie dish from the fridge and place a piece of parchment paper/wax paper on top of the dough followed by pie weights (or rice/dried beans). The pie weights allow you to pre-bake your crust without the center puffing up. Pre-bake the crust for 12-15 minutes until it just starts to golden.
Remove the pie dish from the oven and carefully remove the paper/pie weights.
Prick holes with a fork all along the bottom of the pie dough.
Brownie Filling
While the pie is pre-baking, make the filling. In a microwave safe bowl, melt together the chopped chocolate and butter in 30 second increments, stirring in between each increment, until completely melted and smooth. Set aside.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a handheld mixer, beat the eggs and brown sugar together on medium-high speed for about 3 minutes until fluffy. It is important that the mixture is fluffy/frothy - that is what makes the crackly top.
Add the chocolate/butter mixture to the whipped sugar and eggs and mix on medium speed until combined. Add the espresso flavor (if using) and mix until incorporated.
Using a spatula, fold the flour, cocoa powder, and salt into the batter.
Pour the batter into the pre-baked crust and bake for an additional 35-40 minutes until the pie crust is golden brown and brownie is puffed up and set. The top of the brownie will crack.
Remove from the oven and let it cool at room temperature for one hour, then in the fridge to cool completely.
Slice and enjoy! Store in an airtight container in the fridge.