we are exactly one week out from thanksgiving. if you’re anything like me, there are a million things to do and exactly one day to get them all done. this easy maple brownie pie uses store buttery bought pie dough with a handful of pantry staples for the homemade brownie filling. this simple and decadent dessert is made for last minute dessert plans!
in a few words, this easy brownie pie is
- semi homemade
- made with pantry staples
- flaky, buttery pie crust
- fudge like brownie filling
- refined sugar free (if using maple sugar)
- tastes wonderful warm or room temperature
- is the perfect with a dusting of powdered sugar, ice cream or salted maple caramel
- a great last minute dessert for gathering
what ingredients are needed to make these brownies?
this combo dessert is made with pantry staples such as
- store bought frozen pie dough
- I like this one from trader joes
- unsalted butter
- 70% or higher chocolate bar
- maple sugar
- instant espresso powder
- dutch process cocoa powder
- all purpose flour
from these ingredients you will make the buttery pie crust and the brownie filling.
to make the suggested toppings you will need:
- powdered sugar
- vanilla ice cream
- maple syrup
- unsalted butter
- heavy whipping cream
from these ingredients you can top the brownie pie with powdered sugar, ice cream or salted maple caramel sauce.
what baking tools do I need for a great pie?
- 9″ (23cm) pie pan
- this recipe was developed using a ceramic pie pan
- looking for a pie pan? this is a great guide on the best for 2021
- rolling pin
- to help smooth out any cracks in the store bought pie dough
- to cool out the pie dough to the correct size
- mixing bowls
- to make the brownie filling
- another to hold the salted maple caramel sauce (if using)
- small sauce pan
- to make the salted maple caramel sauce
here’s how to make the salted maple caramel sauce!
- 1 c (237ml) maple syrup
- 2 tbsp unsalted butter
- 1/4 c (59ml) heavy whipping cream
- 1/2 tsp salt
- Pour the maple syrup into a small sauce pot. Bring the syrup to a boil until the temperature reaches 225-230 F (107-110 C) or right under the “soft boil” temperature.
- Remove the pot from the heat. Stir in the butter until fully combined. Stir in the cream and salt until fully combined. Cool 5-10 minutes in the pot. Pour into a heat proof container until fully cooled to room temperature.
- Chill in the fridge to fully set.
- The sauce keeps well in an airtight container stored in the fridge for 1-2 weeks.
do I need to par-bake the pie crust?
- yes, if you want a toasty brown pie bottom
- to do this, follow the directions on the pie dough package.
- bake only for 10 minutes or until very lightly golden
- the pie crust will not shrink down
- no, if you want a lighter pie crust on the bottom
- the pie crust will still have a nice structure
- it will not bake to a toasty bottom in the time it takes to bake the brownies
- the crust may shrink down a little as it bakes
- this recipe was developed using this method
tips and tricks
the best substitutes for this recipe
- store bought pie dough
- use any homemade pie dough recipe you love!
- homemade brownie mix
- use your favorite box mix for an even easier dessert brownie pie
- maple sugar
- use this to keep the brownie filling refined sugar free
- use light brown sugar as a substitute
few tips for perfect easy maple brownie pie
- read through the entire recipe before starting
- decide if you want to go the semi homemade dessert route
- or fully store bought crust and brownie mix
- follow the directions on the pie crust package for thawing instructions
- lightly flour the work surface to roll the dough out to 11″ at 1/8″ thickness
- if the dough becomes too warm to work with, place it back in the fridge for 10-15 minutes
- once the dough is in the pan, chill in the fridge until the brownie filling is ready
- for the easiest brownie filling, use the microwave to warm the butter and chocolate
- keep the same bowl to mix in the remaining ingredients
- bake the brownie pie until the brownie filling has
- only a few moist crumbs when a tooth pick is inserted into the brownie filling
- top with powdered sugar for a quick and beautiful finish
- ice cream for a cream cold/hot contrast
- maple caramel sauce for even more maple sweetness
other pie and tart recipes to try!
- maple pecan pie brownies
- cranberry pear crumble tart
- chocolate maple bourbon pecan tart
- rose water strawberry chocolate tart
- bergamot lemon earl grey tart
- sumac chocolate ganache tart
- cranberry curd gingersnap tart
easy maple brownie pie
- 9" pie pan
- Rolling Pin
- mixing bowls with flexible silicone spatula or spoon and whisk
- 1 store bought refrigerated pie crust dough
- 12 tbsp (170g) unsalted butter
- 4 oz. (113g) 70% or higher chocolate, roughly chopped
- 1 1/4 c (250g) maple sugar sub granulated sugar
- 1 tbsp espresso powder
- 1/2 tsp salt
- 2 large eggs
- 2/3 c (55g) dutch process cocoa powder
- 3/4 c (90g) all purpose flour
- Preheat the oven to 350 F (177 C). Remove the store bought pie crust from the fridge. Roll out the crust on a lightly floured surface to about 11" round and 1/8" thick. If the dough begins to stick, return to the fridge or freezer to chill for 15-20 minutes. Once rolled out, fit the dough into your tart or pie pan. Press into the pan along the bottom and sides. Build up a thicker crust around the edges by folding some of the excess onto itself. Place the pie pan in the fridge until the brownie filling is made.
- Place the unsalted butter and chopped chocolate in a microwave safe bowl. Heat the butter and chocolate for 1 minute. Carefully pull out the bowl. Stir the melted butter and partially melted chocolate until they are well combined. Heat again in 20 second increments, stirring in between until the butter and chocolate are fully melted and well combined.
- Whisk in the sugar, espresso and salt until smooth and well combined.
- Whisk in the eggs until smooth and well combined.
- Whisk in the cocoa powder until smooth and well combined.
- Stir in the flour until smooth and well combined.
- Pour the brownie batter into the prepared pie pan.
- Bake at 350 F (177 C) for 40-55 minutes until a toothpick inserted into the center of the brownie filling comes out with a few moist crumbs. The brownie filling may have some cracks forming around the edges as well. The brownie filling will continue to bake while cooling, so err on the side of slightly underbaking.
- Cool in the pan set on a cooling rack for 30-45 minutes. Serve warm or room temperature with a dusting of powdered sugar, ice cream or salted maple caramel sauce.
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