Shortcut Fudgy Brownie Pie

Dense, fudgy chocolate filling meets buttery, flaky crust in this ridiculously easy brownie pie made with boxed brownie mix. Top it with vanilla ice cream and a chocolate drizzle for a shortcut dessert that takes barely any effort at all to make.

Easy, Rich and Fudgy Chocolate Brownie Pie

If you love a gooey chocolate dessert, this one’s for you. I’m always looking for new ways to enjoy rich, fudgy brownies, like my cherry brownies, French silk pie brownies and peanut butter swirl brownies, and this time I went ahead and baked the whole thing inside a pie crust.

This shortcut fudgy brownie pie takes a classic buttery, flaky pie shell and fills it with thick chocolate brownie batter for a dessert that looks like it took way more effort than it actually did. And for those days when you don’t need a brownie mix hack, try these fudgy brownie cakes!

Ingredient Notes

Find the full printable recipe with directions below.

• Brownie Mix: I used an 18.3 ounce box of Duncan Hines brownie mix. Any standard boxed brownie mix will work, but I love how fudgy this one turns out.
• Pie Crust: I used a store-bought refrigerated pie crust from the refrigerator section. Just follow the directions on the box. Mine needed to rest at room temperature for about 15 minutes before I could roll it out and press it into my pie dish.
• Water: You only need 7 tablespoons. This replaces the oil and extra liquid that the brownie box usually calls for, which is what keeps the filling extra thick and fudgy.
• Egg: One egg helps bind everything together and gives the brownie filling structure as it bakes.
• Semi-Sweet Chocolate Chips: A half cup of chocolate chips gets folded into the batter for melty pockets of chocolate throughout the pie. You could also swap in dark chocolate chips if you prefer a deeper flavor.

How to Make Fudgy Brownie Pie

Roll out your pie crust and press it into your pie dish. I like to make sure the crust is pressed firmly into the edges so it holds up to that thick brownie filling.

Add the brownie mix to a large bowl and pour in the water and egg. Stir it all together with a wooden spoon until combined. Don’t worry if it feels really thick, that’s exactly what you want. Then gently fold in the chocolate chips. I love how they create little melty pockets throughout the pie.

Pour the brownie batter into your prepared pie shell and spread it out evenly. I like to use the back of a spoon to smooth it right up to the edges of the crust.

Bake at 350°F for 35 to 40 minutes or until the brownie is puffed in the middle and set. I baked mine for 38 minutes and it came out perfectly fudgy.

Let the pie cool completely before slicing. I know it’s tempting to cut into it right away but it needs time to set up. My favorite way to serve it is warm with a big scoop of vanilla ice cream and a chocolate drizzle on top. Trust me, it takes it to a whole other level.

Chocolate Brownie Pie Recipe Tips

• Don’t overbake: This pie is meant to be fudgy, so don’t be afraid to pull it out when it still looks a little underdone in the center. It will continue to set as it cools. I pulled mine at 38 minutes and my family thought it was absolutely perfect.
• Let it cool completely: I can’t stress this one enough. If you cut into it too early the filling will be gooey and won’t hold its shape. Give it time to cool and it will slice beautifully.
• Tent the crust with foil: Since the brownie filling takes a while to set, the edges of the crust can start to brown too quickly. If you notice that happening, just cover the edges loosely with foil to keep them from burning.
• Store leftovers at room temperature: If you somehow have leftovers, just cover the pie and keep it at room temperature for up to three days. It stays nice and fudgy.