This decadent brownie pie recipe combines Oreo pie crust, Nestle Tollhouse chocolate chip cookie dough, and Ghirardelli triple chocolate brownie mix for an over-the-top chocolate experience. And it only takes minutes to put together!
If necessity is the mother of invention, then surely chocolate cravings are the mother of all things good and holy.
This pie recipe came from the beautiful union of a family of picky eaters and a chocoholic mom, and resulted in a dessert that’s taking my little circle of friends by storm.
Here’s how it all started.
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A Little Family History
Our church does this event every fall called “The Feast of Pies” which is basically a big pie potluck. I can’t even count how many pies we go through in one evening. It’s a thing of beauty for folks who love pie, but my family just does not.
(I’m sure that’s because I’ve failed somewhere along the way as a mother, but if that’s true, then pie preferences are the least of my worries.)
So we were discussing whether to attend The Feast of Pies, and what to bring, and we started down this rabbit hole of what we would bake into a pie if we could make it any flavor we wanted.
Long story short, we ended up with this chocolate monstrosity, made of 3 of the four major food groups – brownies, chocolate chip cookies, and oreos. I decided to see if it could actually be done, and lo and behold, it was the hit of the party!
The only problem was that by the time we got through the serving line, there was none of our pie left to taste. (Yes, I served a potluck dish I’d never even tasted!) It just didn’t seem right that the family never got to try their creation, so I made another one for Thanksgiving.
Then when the rest of the family urged me to write down the recipe, I decided to put it on the blog, and I had to make another one to check the recipe and take pictures.
So needless to say, my holiday diet is off to a rip-roaring start, and I’m already making New Year’s resolutions that I’ll never keep. But in the meantime, I’ve perfected my brownie pie recipe, and I’m ready to share it with you!
Ridiculously Easy Brownie Pie Recipe
A 3 layer pie this ooey, gooey, and chocolatey seems like it would be difficult to make, but I promise it’s not. (You know if I’m making it, it’s got to be easy.) It’s basically a stack of pre-made desserts baked together in one dish.
And you don’t even need to supply the dish – it comes with the pie crust!
You’ll need a basic Oreo pie crust, a package of Nestle Tollhouse cookie dough, and a batch of brownie mix. (For me, the only brownies are Ghirardelli triple chocolate.)
Simply mush a few chunks of cookie dough into the pie crust, make your brownie mix according to package instructions, and and pour about half of the mixture into the cookie pie crust.
Bake for 45-55 minutes at 325, and cool for at least an hour or two. Then serve like a pie.
See? Ridiculously easy! But here are a few things to keep in mind…
Easy Brownie Pie Tips
You can make all your own pie crust, cookie dough and brownie mixes, but really, why? For about $7.50, I picked up all the ingredients for this pie and threw it together in about 10 minutes. The hardest part is waiting for it to bake and cool!
You’ll have leftover cookie dough and brownie mix. This is never a bad problem to have. I simply baked a few extra brownies in a muffin tin alongside the pie and refrigerated the cookie dough for late night snacking.
(I know, you’re not supposed to eat raw cookie dough. Blah blah blah. This is not a food safety blog. This is a blog post dedicated to decadence and chocolate. Make your own best judgement. Or not.)
The brownie mix will rise over the top of the pie pan as it’s baking, so make sure you allow room for this when filling your pan.
You really need to let this baby cool for a good long time, or it will just be a mess of chocolate sludge when you try to serve it. I recommend making it the night before, snacking on the extra brownies, and then serving the pie the next day.
And one last tip, which you can feel free to disregard entirely: serve small pieces! Each serving of this pie contains an oreo, a chocolate chip cookie, and a brownie in it. A little goes a long way.
Unless you’re me, or my family. In which case there is no such thing as enough chocolate.
In the spirit of making things easier this holiday season, be sure to check out my post on simple hosting hacks while your brownie pie is cooling!
Triple Chocolate Brownie Pie
This ridiculously easy, decadently chocolate, triple layer brownie pie will make you the belle of any potluck ball!
- Oreo Pie Crust
- Nestle Tollhouse Chocolate Chip Cookie Dough
- Ghirardelli Brownie Mix
- 1 Egg
- 1/3 cup vegetable oil
- 1/3 cup water
- Preheat oven to 325 f.
- Remove the plastic cover from the Oreo pie crust.
- Press about 10 cookies of the Nestle Tollhouse cookie dough into the bottom and edges of the crust. The cookie dough should be about 1/8-1/4 inch thick all over.
- Prepare the brownie batter according to the instructions on the box, using the egg, oil, and water measurements listed on the box.
- Pour enough brownie batter into the cookie pie crust to leave about 1/4 inch above the batter below the edge of the cookie dough. The batter will expand while baking so don't overfill. This will use about 1/2 to 3/4 of the brownie batter. (See note below.)
- Bake for 45-55 minutes, until brownie layer loses its sheen and the center has risen slightly higher than the edge of the pie pan. Don't undercook.
- Remove from oven and allow to cool for 1-2 hours or overnight. The brownies will continue to set as they cool.
You can use any other brand of chocolate crumb pie crust, cookie dough, and brownie mix. These are just my favorites.
You could probably roll out the cookie dough, but it's just as easy to press a cookie at a time between your fingers and mush them together in the pie crust.
You'll have leftover cookie dough and brownie batter. Feel free to bake or eat as desired. I put the extra brownie mix into cupcake tins and make mini-brownies on the side. They can go into the same oven, but only need to bake for about 30 minutes.
Make sure to allow ample time for the pie to completely cool or you'll have a chocolatey sludgey mess. Not a bad thing, but hard to serve. You can even make ahead and serve the next day.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 147mgCarbohydrates: 21gFiber: 1gSugar: 8gProtein: 3g