Brownie Bottom Chocolate Silk Pie

Brownie Bottom Chocolate Silk Pie
Heather Kinnaird | Well Floured


For the crust
1 brownie recipe (linked below)
For the filling
4ounces dark chocolate (at least 60% cacao)
1cup (2 sticks) of butter at room temperture
1 1/2cups super fine baking sugar
1teaspoon vanilla
4 large eggs, cold
For the whipped cream topping
1cup heavy whipping cream
2tablespoons powdered sugar
Shaved chocolate


  1. Prepare your brownies according to this recipe or your favorite brownie mix—baking them for 30 minutes in a well-greased pie plate. Allow to cool completely.
  2. Once the brownie crust has cooled, begin to make the filling. Melt chocolate and cool slightly. In a stand mixer using the paddle attachment, cream together the butter and sugar until light (about 2 minutes).
  3. Scrape down the side of the bowl, and add the melted chocolate and vanilla. Blend well and then switch to the whisk attachment.
  4. Add the cold eggs one at a time, whisking 5 minutes after each addition. This will take you a total of 20 minutes for the 4 eggs.
  5. Spread the filling onto your cooled brownie pie crust and chill 4 hours (overnight is best).
  6. Before serving, whisk your cream with the powdered sugar until you have stiff peaks, spread on the pie and top with some extra shaved chocolate.

This recipe from Honest Cooking was republished with permission. It originally appeared on Well Floured as Brownie Bottom French Silk Pie

Brownie Bottom Chocolate Pie

Heather Kinnaird | Well Floured