I’m rather new to brownie pie, but I’ve decided it’s one of my favorite things. A rich fudgy brownie baked right into a flaky pie crust, what could be more decadent than that? This particular brownie pie is perfect for summer, as it’s got fresh raspberries baked right in it. Top slices with whipped cream and more fresh raspberries and you’ll be surprised by how quickly they disappear.

Brownie Raspberry Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 9-inch pie

Serving Size: 1 slice

Brownie Raspberry Pie


    For the pie crust:
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon granulated sugar (optional)
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
  • 2 tablespoons water, cold
  • For the filling:
  • 1/2 cup (1 stick) unsalted butter
  • 3 ounces dark or bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 1 pint (6 ounces) fresh raspberries, divided


  1. To make pie crust, combine flour, salt and sugar in medium bowl. Add cubed butter and use pastry blender to cut butter into dry ingredients until mixture forms pieces size of small peas. Add water one tablespoon at a time until dough starts to come together into ball. Knead dough a few times on clean work surface to incorporate all pieces. Do not over handle.
  2. Shape dough into disk, cover with plastic wrap and chill at least 2 hours.
  3. Preheat oven to 350°F. On lightly floured surface, roll pie dough out into 12-inch circle. Transfer dough to 9-inch pie pan. Trim edges to 1 inch, then fold over and pinch into desired design. Set aside.
  4. To make filling, combine butter and chocolate in medium saucepan over low heat. Stir frequently and remove from heat when mixture is smooth. Let cool 5 minutes.
  5. Stir in sugar; add eggs one at a time, mixing after each. Stir in salt and vanilla. Finally, add flour, stirring just to combine. Gently fold in half raspberries.
  6. Pour batter into prepared pie crust. Top with remaining raspberries. Bake until brownie is puffed, edges are set and top appears dry, about 1 hour. Let cool completely before serving. Serve with whipped cream and additional raspberries, if desired.
  7. Note: The pie will set up best in fridge. Let pie cool to room temperature, then chill at least 2 hours.

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