Sundae Brownie Pie

Every element of a hot fudge sundae baked into a single 9-inch pie. The bottom is a flaky pie crust; the middle is a thick, fudgy brownie layer studded with chocolate chips and peanut butter chips; the top is a scoop of cold ice cream and a drizzle of sauce.

Blind-baking the crust for 10 minutes before the filling goes in is the difference between a flaky bottom and a soggy one. The brownie batter has enough fat and moisture to soak through a raw crust during the 25 to 30 minute bake.

The brownie itself is kept simple on purpose. Just eggs, sugar, melted butter, flour, cocoa, and vanilla form the base, and the mix-ins do the heavy work. Chocolate chips melt into pockets, peanut butter chips bring salty contrast, and chopped nuts (walnuts or pecans work beautifully) add crunch.

Pull it from the oven when the center is almost set but still slightly soft. Gooey is the goal. Fully set means overbaked, and the ice cream won’t melt into the top the way it should when served warm.

Pro Tips

• Dock the crust thoroughly before blind baking so it doesn’t puff and buckle under the filling.
• Use a mix of Dutch-process and natural cocoa for deeper, more complex chocolate flavor if you have both.
• Let the pie rest 10 minutes out of the oven before serving so slices hold their shape but stay warm enough to melt ice cream.

Variations

• Swap peanut butter chips for butterscotch or white chocolate chips for a different sweet dimension.
• Top with crushed peanuts and a caramel drizzle for a turtle-style sundae pie.
• Use a chocolate cookie crust instead of pastry for an even more decadent base.