Mocha Fudge Brownie Pie in a Whole Wheat Crust

Who doesn’t love pie? No one raised their hands, right?!?! I didn’t think so!  The other night, I really wanted a piece of pie. But…I also really wanted a brownie. What to do? Well..Brownie Pie of course!! But not just any brownie pie, I’m talking about my Mocha Fudge Brownie Pie in a Homemade Whole Wheat Crust. I know it seems funny to make the crust whole wheat given that I’m making a very intense brownie filling, but as I’ve said in the past, I try to make healthy alternatives where I can, so every little bit counts. 

This brownie filling is insane…it’s fudgy, rich, chocolaty and incredible. If you bake it the right way, the inside is creamy, like a baked pudding and the top is set, just the way I like it. You can easily make the same crust using all purpose flour; it’s a very basic crust, it’s not sweet, but trust me, you don’t want it to be because the filling is sweet enough!! I also make the crust using my Vitamix, but you can certainly use another food processor or pastry blender. The crunch from the crust is a great contrast to the creaminess of the brownie. If you love chocolate and you love pie, this is the dessert for you!! Enjoy!!

Mocha Fudge Brownie Pie in a Whole Wheat Crust

Whole Wheat Crust

1 ¼ cup whole wheat flour

¼ tsp. sea salt

1/3 cup butter

5 tbsp. cold water

Place flour, sea salt and butter in food processor. Blend until butter is cut throughout the flour and the mix almost looks like crumbs. Slowly add the water until the dough forms a ball. If it doesn’t form a ball, you may not to add a little more water, eyeball it. Roll out your dough on a floured surface. Place your pie pan or tin on top of the crust and carefully flip it over. If there is dough hanging off the sides of the pan, I like to fold it over and crimp it. Poke little holes in the crust with a fork, you don’t want the pie to puff. Bake in the oven on 350 degrees for ten minutes and then take it out of the oven. Let it set. You can now prepare the filling…

Mocha Fudge Brownie

6 tbsp. unsalted butter

4 ounces milk chocolate

4 ounces dark chocolate

2 ounces bittersweet chocolate

3 eggs

1 cup of sugar

3 tbsp. espresso powder

½ tsp. vanilla extract

½ cup flour

¼ tsp. baking powder

¼ tsp. salt

Preheat your oven to 350 degrees. Melt the butter slowly in a bowl over simmering water. Add all of the chocolate and stir until all of the chocolate is melted. Set aside to cool.

In a large bowl, beat the eggs, sugar, espresso powder and vanilla until light and fluffy, around 3-5 minutes. Stir in the chocolate. In a small bowl, combine flour, baking powder and salt. Fold the flour mix into the batter until combined. Pour in the pie shell and bake for 30-45 minutes depending on your oven. You will want to top to set, but it is okay if the inside is soft, you want it that way!!! Once the pie is done, take out of the oven and let it sit for at least 10 minutes before serving. Slice and enjoy with a dollop of homemade whipped cream! Buon Appetito!!