FUDGE BROWNIE PIE

 Ingredients:

• Pie Crust:
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup vegetable shortening, chilled and cut into 1-inch cubes
  • 3-6 tablespoons very cold water
• Brownie:
  • ⅔ cup unsalted butter
  • 5.5 ounces dark chocolate, 50%-70% cocoa
  • 1 ¼ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 cup all-purpose flour

Instructions:

1. To make the pie crust:

   • In a large bowl, whisk together the flour, sugar, and salt.
   • Using a fork or pastry cutter, cut in the shortening until it's in pieces smaller than the size of your pinky fingernail.
   • Using a rubber spatula or wooden spoon, stir in the cold water 1 tablespoon at a time until the dough just starts to hold together. If you squeeze a piece between your fingers and it holds together, you've added enough water. If it crumbles into dry pieces, you'll need to add more water.
   • Form the dough into a large, round, flat disk.
   • Wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days.

2. To make the brownie:

   • Preheat oven to 350F degrees (175C degrees).
   • If using a refrigerated, pre-made pie dough, dethaw it completely if frozen.
   • Lay the dough into a 9-inch pie plate (if not already).
   • Place the pie plate and prepared crust back in the fridge as you make the brownie.

3. To melt the butter and chocolate:

   • Put the butter and dark chocolate in a large, heat-proof bowl.
   • Microwave for 30 seconds, then stir the mixture with a large wooden spoon or rubber spatula. Repeat the process until the butter and dark chocolate are melted together and smooth. Let the mixture cool for 5 minutes.

4. Alternatively, melt together the butter and chopped chocolate in a double boiler:

   • Add the butter and chocolate to a heatproof bowl.
   • Place the bowl on top of a saucepan with about ½ to 1 inch of simmering water over low-medium heat.
   • Ensure that the bottom of the bowl does not touch the water.
   • Gently stir the mixture as it melts together.

5. To finish the brownie batter:

   • Whisk in the sugar, vanilla, and salt using a wire whisk.
   • Then whisk in the 2 eggs and additional egg yolk. Make sure the mixture isn't hot when you add in the eggs, or else the eggs can scramble.
   • Then gently stir in the flour using your rubber spatula or wooden spoon.

6. To assemble and bake the brownie pie:

   • Remove the prepared pie crust from the fridge and pour/spoon the brownie batter into your prepared crust.
   • Cover the edges of your pie with a pie shield or strips of aluminum foil to prevent burning.
   • Bake in your preheated oven for 30-35 minutes.
   • After about 15-20 minutes, remove the pie shield/aluminum foil so the edges of the pie can brown.
   • When the brownie is done baking, the top should be set and no longer shiny. The brownie will be very gooey and fudgy, but if you prefer it less gooey you'll want to bake it for 35-40 minutes.
   • Let the brownie cool fully before digging in.
   • You can cover the pie with foil and store it in the refrigerator for up to 4 days.

Tips:

• For a richer chocolate flavor, use dark chocolate with a higher cocoa content.
• For a more gooey brownie, bake it for less time. For a less gooey brownie, bake it for longer.
• To prevent the edges of the pie crust from burning, cover them with a pie shield or strips of aluminum foil.
• Let the brownie cool completely before slicing and serving. This will help it hold its shape and prevent it from crumbling.