Gluten Free Brownie Pie

5 from 1 vote

This Gluten free Brownie Pie is two great recipes combined into one. A beautiful flaky pie crust filled with a rich fudgy chocolate brownie. A brownie in pie form is just the perfect dessert and can be served warm or at room temperature.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: -10 Servings

Calories: 474kcal

Author: Amanda

Equipment

9 inch pie dish

Ingredients

Pie crust - I usually make my gluten-free pie dough the day before and have it resting in the refrigerator.

1 Gluten free pie dough (I used my gluten free pie crust recipe)

Brownie Filling

100 grams Dark chocolate (I used 75% dark chocolate) Always check that the chocolate used is gluten free as some brands may contain gluten.
100 grams Unsalted butter
90 grams Gluten free All-purpose flour
30 grams Dutch processed cocoa powder
1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
¼ teaspoon Xanthan Gum omit if flour blend already contains xanthan gum.
¼ teaspoon Salt
2 large Eggs room temperature
200 grams Sugar
80 milliliters Oil Use a neutral-flavored oil such as canola or vegetable oil.
1 teaspoon Vanilla extract

Instructions

Pie crust

I usually make my gluten-free pie dough the day before and have it resting in the refrigerator.
Roll out the pie dough evenly until it is around a 12-inch circle. To make rolling the pie dough easier, I like to roll it out on parchment paper or Plastic wrap. (This will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting the plastic wrap and then flipping it over the pie dish).
Carefully transfer the dough without stretching it onto the 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Trim any excess dough around the edges of the pie dish leaving around 1 inch around the edge of the dish. Fold and tuck the excess dough around the inner edge of the pie dish. This will make a neat, thicker crust around the edge of the pie that is easier to shape.
Preheat the oven to 220°C/425°F.
After the dough has chilled, using a fork, dock the base of the pie crust by pricking the bottom of the pie crust several times. This will allow steam to escape and help prevent it from puffing up and helps the bottom stay flat in the dish.
Line the pie crust with parchment paper, leaving some overlap over the sides of the pie dish. Gently fill it using ceramic baking beads, uncooked rice, or beans. Be sure to get all the pie weights up to the edge of the crust.Bake in the oven for approximately 15-20 minutes until the edges of the pie crust are starting to turn a light golden brown.
Reduce the oven temperature to 190°C/375°F.
Carefully remove the parchment paper and pie weights, and return the pie dish to the oven for a further 5 minutes. The bottom will be firm but not yet golden brown.
Set the pie dish on a cooling rack while making the brownie filling.

Brownie filling

Reduce the oven to oven to 175°C/325°F/Gas mark 3.
Gently melt the chocolate and butter together in a bain-marie (by half-filling a pan with hot water with a bowl on top) over low/medium heat until the chocolate and butter have melted. Set aside to cool slightly.
Mix flour, cocoa powder, baking powder, xanthan gum, and salt, and set aside.
With an electric whisk or stand mixer, whisk the eggs and sugar together for at least 5 minutes until the egg and sugar mixture looks nice and frothy (This will help get that shiny brownie top). Add the oil and vanilla extract. Add the melted chocolate mixture to the whipped eggs and oil mixture. Mix until fully combined.
Add the flour mixture to the wet ingredients and fold in gently until there are no lumps and the mixture is smooth.
Pour the brownie batter into the par-baked pie crust and spread it out evenly. Tap the pie dish on the counter to release any air bubbles.
Place the pie dish back in the oven and bake for 25-30 minutes until a skewer inserted into the brownie comes out almost clean, with some pieces of brownie on the skewer, it is ready (Do not overbake).
Move the pie dish to a cooling rack. When the gluten free brownie pie is cool, cover and place it in the refrigerator for 30 minutes.
Store in an airtight container at room temperature. This pie can be served straight from the fridge, at room temperature, or reheat a slice in the microwave to have a warm brownie pie.

Notes

Recipe Tips

Tip #1: Weighing the ingredients - Using a digital scale makes all the difference in baking. I use it in all my recipes as it's the most accurate. If you don't have a scale, you can easily purchase one cheaply online.
Tip #2: Rolling the pastry between plastic wrap or parchment paper will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting the plastic wrap and then flipping it over the pie dish.
Tip #3: How to get that shiny brownie top - To get that beautiful crisp shiny top on your brownies, make sure that your eggs are at room temperature and that you whisk them well with the sugar. I usually whisk for around 5 minutes to be sure that they are well whipped and that plenty of air has been added throughout the eggs.
Tip #4: The key is to not overbake the brownie filling and remove the pie from the oven just as the skewer comes out almost clean but not dry.

Additional recipe notes:

I adapted my fudge brownie recipe for this pie as the original recipe contains just a little too much filling for the 9 inch pie dish, so I have adapted it to contain a little less filling.

If you are using a shallow pie dish, you may have a little extra filling. I recommend using this to fill cupcake holders and bake for little brownie bites. If you are using a deep 9-inch dish, you should have enough filling.

Nutrition