Brownie Pie is a dessert made with an Oreo cookie crust, a layer of chewy brownies, and topped with homemade whipped topping with a drizzle of chocolate syrup. Be sure to try my Death By Chocolate Pie for another decadent treat made with brownies.
It starts with the perfect homemade brownie mix for this brownie pie dessert (which makes a delicious batch of brownies on its own). Then, the brownie batter is baked in a pie pan with an Oreo cookie crust. Finally, the brownies are topped with a layer of homemade whipped topping and drizzled with chocolate syrup. This was a recipe from my Five Ways to Eat Homemade Brownies post.
Brownie Pie Ingredients
There are three layers in this brownie pie–the Oreo cooking crust, the brownies, and the whipping topping. Plus, you can add more chocolate with some chocolate syrup.
Crust: To make the Oreo cookie crust, you could buy it or crush about 20 of the sandwich cookies with the fillings removed.
Brownies: There are only three wet ingredients (butter, eggs, vanilla) that you add to the dry ingredients, and the brownies can be mixed in one bowl!
Whipped Topping: Sure, you could get by using a storebought cool whip, but it’s easy to make your own homemade whipping cream. Using a lower fat cream or milk will not whip as well when making this; the end result would be a more unstable form.
Chocolate Syrup: Again, you could use a chocolate syrup like Hershey’s. Or, you could make your own homemade chocolate syrup for drizzling over the whipped topping.
Oreo Cookie Crust
To make the crust for this brownie pie, you need about 20 Oreo cookies. Remove the filling of each cookie before crushing them. If you are crushing your own cookies, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs.
Combine the crushed cookies and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients (with a fork), make sure every single crumb is coated in butter. The butter acts as the binding agent, so when you see recipes that have piles of crumbs left on the plate, it is usually because they were not coated with butter.
Press the crust into a 9-inch pie dish using your hand or the bottom of a glass to get the crust flattened across the bottom of the pan. Make sure to get the crust up the sides of the pie pan as well. Set that aside as you prepare the brownie mix.
How to Make Brownie Pie
With the crust ready to go, it’s time to get the brownie batter mixed and baked in the crust. To get the batter made, first, melt the butter in the microwave and let it cool slightly. Next, in a medium bowl, whisk together the sugar, cocoa powder, flour, salt, and baking powder.
Then, in a separate large bowl, beat the eggs with the vanilla. Stir in the dry ingredients and pour in the melted butter. Mix the ingredients until just incorporated. Pour the batter over the Oreo crust and bake at 350°F for 35-45 minutes. The brownies are done when an inserted toothpick comes out mostly clean with a few dry crumbs. Allow the pie to cool completely before adding the whipped topping.
How to Make Homemade Whipped Topping
With just TWO ingredients, you can make your own light and creamy whipped cream topping. Just make sure the heavy whipping cream is cold to get the best results.
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream. .But, fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand.
- Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
- Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed. After that, it may start to separate.
Evenly spread the whipped cream over the cooled brownie pie and drizzle chocolate syrup on top for a touch more chocolate flavor.
Quick Tip for a FAST Dessert
Want to make a fun dessert with little to no effort? You can replicate this with store-bought oreo crust, brownie mix in a box, cool whip, Hershey’s syrup, and store-bought chocolate curls. Semi-homemade yet still really delish!
Looking for More Brownie Desserts?
- 1½ cups (about 20) Oreo sandwich cookies, filling removed and cookies crushed
- 6 tablespoons butter, melted
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) unsweetened cocoa powder, sifted
- ½ cup (64g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (113g) butter, melted then cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Homemade Whipped Topping
- 1 pint heavy whipping cream
- ¼ cup confectioners’ sugar
- chocolate syrup, for drizzling
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
- Pour the coated Oreo crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out and up the sides. Set aside.
- Preheat oven to 350°F.
- In a microwave-safe bowl, melt butter and set it aside to cool slightly.
- In a medium bowl, whisk together the sugar, cocoa powder, flour, salt, and baking powder.
- In a large bowl, beat two eggs with the vanilla. Add in the dry ingredients and gently stir. Pour the melted butter into the brownie mixture and mix until just incorporated.
- Pour batter into the pie pan, on top of the Oreo crust.
- Bake for 35-45, or until the center is firm and an inserted toothpick is removed mostly clean. Allow the brownie pie to cool completely before adding homemade whipped topping and chocolate syrup.
Homemade Whipped Topping
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- Store the whipped topping in the refrigerator for up to 10 hours if not using right away.
- Top the brownies with the whipped topping and drizzle with chocolate syrup before cutting and serving.