The Pioneer Woman's Brownie Pie Recipe Is Taking Over This Thanksgiving
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It’s November, which means one thing: we are smack dab in the middle of pie season (no offense to Pi Day, which is celebrated in March, but we all know Thanksgiving is the best pie holiday of the year). We’ve been looking for the best pumpkin pie and apple pie recipes for years now, but we always like to have something a little unique on the table when it’s time to serve dessert, too. In the past, we’ve tried our hand at vintage pie recipes to shake things up, and if you’re worried about oven space, no-bake pie recipes can be handy too. But this year, there’s one chocolatey option that’s skyrocketed to the top of our must-make list: The Pioneer Woman’s Brownie Pie.
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Fans of fudgy brownies will swoon over this rich, chocolatey, moist brownie pie. The pie starts with an all-butter pie crust, which gets par-baked to help prevent the filling from making the crust soggy. That attention to the small details is one of the things we love about Ree Drummond, whose new cook book The Pioneer Woman Cooks―Dinner’s Ready! was just released, and her easy-to-follow recipes.
The Pioneer Woman Cooks―Dinner's Ready!: 112 Fast and Fabulous Recipes for Slightly Impatient Home Cooks
Then comes the brownie pie filling. It’s made with both melted chocolate, cocoa powder, and chocolate chips, so you know it packs a punch of decadent flavor. The batter is scraped into the par-baked pie crust, then the whole thing gets baked again until the brownie pie filling is set.
The end result is a fudgy, rich chocolate pie that’s a great new addition to the Thanksgiving dessert table. It pairs beautifully with whipped cream and vanilla ice cream (a swirl of caramel drizzle on top wouldn’t be a bad idea, either), and it’s a delicious option for those of us who suffer from apple and pumpkin fatigue by the time Thanksgiving rolls around.
Before you go, check out the gallery below:
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