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I have a love hate relationship with this pie.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

I mean I stinkin love it. It is the pie of Thanksgiving this year. Like THE pie. It is so good.

First there is the pie crust, that in my opinion is one of the best. Then there is an entire layer of thick fudgy brownies. Then for the best part, the boozy, silky smooth chocolate Crème Brûlée layer. It is definitely a pie for chocolate lovers or lovers of pie. It’s just a darn good pie.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

So, for as much as I love this pie, I also hate it.

I made it three times over the course of three days. Yes, that is three full pies in three days. Ok, the middle pie was never fully finished, but it was a half pie complete with the brownie layer.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

The first pie turned out great. The crust looked perfect and the pie was delicious, but it was 3:30pm by the time I got everything all cooled and ready for photos. The sun sets behind the mountains by 4:10pm and basically, I just lost the light and took some seriously horrible photos.

They were so bad.

I do not even like thinking about it.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

For the second pie I totally screwed the crust up.

I tried to get all fancy with it and spent like a good thirty minutes on it. It looked awesome, until I put the pie in the oven and pulled out a sunken-in pie crust. Ugh. This one was a bummer. I threw in the towel on that pie and did not even attempt to add the Crème Brûlée layer.

I just gave the brownie pie to they boys. They loved it… they’re like dogs, I know I can count on them with anything sweet (or with bacon) to lick the dish clean and make it disappear. Bye bye bad pie!

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

The third pie?

Yeah, I still messed it up, but it was workable and just as delicious as the first. This is what I am calling a rustic pie. It may not look perfect, but it tastes better than any picture perfect store-bought pie out there.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

Oh, but wait, I almost forgot to tell you about the big incident with the third pie.

Ahh, well actually I did not almost forget. I have just been debating in my head whether or not to tell you guys. I mean, I cook for a living so you would think I would have the smarts to not do stupid stuff. But seriously, I should not be allowed anywhere near open flames.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

See, I have this blow torch thing, and it’s not a kitchen torch, it is a real torch.

I was brûléeing the top of the pie and set the torch down on the counter, flame still on. Oh man, never leave the flame on.

Like NEVER.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

I almost burned my whole head of hair off.

Alright, that is a major exaggeration, but it so could have happened if I did not smell the ends of my hair fringing. There was even a tiny flame for like a millisecond on the end of my hair. Lucky for me, my head and my long hair (that I would be not very attractive without) that I was able to blow the flames out. There is just a little bit of the end of my hair missing. I really need to get it cut anyway, it is ridiculously long.

Fudge, that one was just too close.

I need a brain and to never play with torches again….NAH! I need the brain, but I have to say I am loving being able to brûlée things. I feel pretty bad ass while doing it. Just sayin.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

So this pie. Like I said, it is a chocolate lover’s dream, gorgeous for that Thanksgiving table and believe it or not, pretty quick and easy for a pie.

So do not be afraid of the Crème Brûlée layer. I promise it is SO easy and nothing to fret about. If you do not have a kitchen torch (get one!!) you can brûlée the top under the broiler, but be super watchful of it!! The broiler and I, we are not always the best of friends either.

Oh, and the pie crust. You can use your favorite crust recipe or even a store-bought one, but I have to say that I LOVE this crust. I do use all butter, which I know some people will highly disagree with. But we like butter over here and shortening kind of grosses me out a bit. Promise though, this crust it so incredibly flakey. It is actually so good and so flakey that I am thinking of doing a “how to” on it. What do you think. Yeah? Nah?

Oh, and the booze! Yes! I used a hazelnut liqueur, which smells incredible! Seriously, it just screams holiday dessert!

Ok, I am done now.

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

Fudge Browne and Chocolate Frangelico Crème Brûlée Pie

Prep Time 20 minutes
Cook Time 1 hour
Rest/Refrigerate 2 hours 15 minutes
Total Time 3 hours 35 minutes
Servings: 10 Servings
Calories Per Serving: 845 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Pie Crust

Fudge Brownie layer

Chocolate Frangelico Crème Brûlée Layer

  • 3/4 cup heavy cream
  • 1/4 cup Frangelico hazelnut liqueur swap coffee bourbon or simply more cream), or kahlua (YUM!
  • 4 ounces semi-sweet chocolate chopped
  • 1 vanilla bean seeds scraped
  • 2 large egg yolks
  • 1 tablespoon corn starch
  • 1 1/2 tablespoon sugar
  • 6-8 tablespoons brown sugar for topping

Hazelnut Whipped Cream

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon powdered sugar
  • 1 tablespoon Frangelico hazelnut liqueur or vanilla

Instructions

  • To make the pie crust. In a large bowl, with a pastry cutter, gradually work the butter into the flour until it resembles coarse meal. In a small bowl, beat the egg with a fork and then pour it into the flour and butter mixture. Add 5 tablespoons of cold water, 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated and dough forms a ball.
  • Separate the dough ball into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag or wrap with plastic wrap. Using a rolling pin or your hands, slightly flatten each ball of dough to make rolling easier later. Seal the bags and place them in the freezer until you need them. If using the dough right away, remove 1 of the rounds of dough from the freezer after 15 minutes, then remove from bag or wrap and roll the dough out. Leave the remaining pieces of dough in the freezer for another use.
  • On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about 1/2 to 1 inch larger in diameter than your pie plate. Now carefully fold the dough in half and then in half again to make a large triangle. Carefully lift the triangle into a pie plate and unfold. Press the dough into the pie plate and shape the edges as desired.
  • To make the brownie layer. Pre-heat oven to 325 degrees F.
  • Mix canola oil and butter, add cocoa and stir until well blended. Beat the eggs with a mixer. Add sugar and vanilla, beat well. Add the chocolate mixture and continue to beat to combine. Slowly add in the flour and salt. Stir in chocolate chips.
  • Spread the brownie mixture evenly into pie plate. Bake at 325 degrees for 45-50 minutes or until the top of the brownies are set. Remove from the oven and allow to cool while you make the Crème Brûlée Layer.
  • For the Crème Brûlée, add the heavy cream, hazelnut liqueur, chopped chocolate and vanilla bean seeds to a medium sauce pot. Heat the mixture over medium heat, stirring frequently until the chocolate is melted and the mixture is smooth. Once smooth and melted remove from the heat and let sit 5 minutes.
  • In the meantime add the eggs, sugar and cornstarch to a small bowl and whisk until smooth. Once the chocolate has set for 5 minutes whisk the egg mixture into the chocolate until smooth. Return the mixture back to medium heat and whisk consistently for 5-10 minutes or until the mixture is thickened. Don't worry if some of the alcohol separates from the chocolate, just keep whisking. Once the mixture is thick like pudding remove from the heat and pour over the brownie layer, smoothing out the top. Let cool slightly for 5 minutes and then cover with plastic wrap, pressing the plastic wrap against the chocolate Crème Brûlée. Refrigerate the pie for at least 2 hours (in a pinch the whole pie can be placed in the freezer for 1 hour) or until ready to serve.
  • Before serving, whip the cream. Pour the cream into the a large bowl or bowl of a stand mixer and whip cream until stiff peaks are just about to form. Beat in the hazelnut liqueur and powdered sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
  • When ready to serve slice the pie into your desired amount of triangles. Sprinkle the brown sugar over each piece and use a kitchen torch to brûlée the top (do not brûlée the top until just before eating). Hold your kitchen torch two inches above the sugar and move it in a circular motion until the sugar creates a caramelized top. If you don’t have a kitchen torch, you can use the broiler for two to three minutes. Just make sure you watch the pie closely!! You do not want it to burn and you may need to rotate it to help it evenly caramelize. Also, you can brûlée the whole pie instead of doing individual slices, but I found that doing the slices made things easier to cut.

Notes

*The pie can be made 2 days in advance and kept in the fridge. Just do not brûlée the top until ready to serve. *I like to remove the pie 30 minutes prior to eating to help the brownies soften a bit. *Pie crust measurements based off the [Pioneer Women. | http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/]

Fudge Brownie and Chocolate Liqueur Crème Brûlée Pie | halfbakedharvest.com

Bring on the pie!

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Comments

  1. I was just thinking I should do a chocolate pie of some sort for T-Day this sounds amazing!!! Being a Pastry chef I love trying new things ☺ Thanks Tieghan

    1. I am so glad this is going to be apart of Thanksgiving for you! I hope it turns out great (I am sure it will) and you love it!! Thanks Yolanda!

  2. Hi…it looks yummy!!!Incase you don’t have frangelico liqouer…what can you substitute this with…I wanna try it this weekend…awesome work…

    1. Hey Aisha!! Thanks so much!! You can swap in the same amount of cream for the frangelico or coffee would be good! Let me know if you have any more questions and I hope you love the pie!!

      Thanks!!

  3. This looks amazing and I plan on making it for Thanksgiving!
    One question, in step 8 you say to add the sugar and cornstarch to a small bowl and whisk until smooth, but never mention when it is supposed to be added to the chocolate. Do I combine the sugar and cornstarch and whisk it in with the egg?

    1. Hey Candace!!
      So excited you are making this for Thanksgiving. I fixed the recipe, but you whisk the egg, sugar and cornstarch and then add it to the chocolate. Thank you so much for letting me know that part was missing. Hope you love this!

  4. This looks so good and I can’t wait to make it! Just one question: are there eggs in the fudge brownie layer? It says to beat eggs in step 5 but none are listed. Thanks!

    1. He Meg! Yes, there are eggs! Three actually! Thank you for letting me know. I will fix the recipe now. Hope you love this pie!

  5. That is my biggest fear when using the torch! OMG! Can we talk about the pure awesomeness of this pie? I need it in my life!

    1. Thanks Dorothy! Oh and I am not sure I will ever touch a torch again….
      Ok, I will, but i have to be more careful!

  6. Hi! Wow I want to eat this for breakfast right now! lol I have a question. Do I need to cover the edges of the crust so they dont burn while it is cooking with the brownie layer? I seem to burn everything!
    Thanks!

    1. Thank you, Judy!

      I did not have to cover my edges, but if you feel yours are looking a little brown towards the end feel free to cover them carefully with foil. Hope you love the pie!

  7. Your pie looks incredible and well worth pushing through to the end! Those layers are absolute heaven, how I wish I had a slice now!

  8. This pie is insane! The brownie layer, the creme brûlée layer… the hazelnut whipped cream! I can barely stand it! And the whole
    making a recipe over and over and having horrible lighting and having to reshoot… Been there, done that. No fun! Luckily you have plenty of eaters around there!
    P.S. You have butter listed twice in the brownie ingredients. I think that might have been an accident?! 🙂

    1. Thank Alexandra and for the heads up about the butter! I will head and fix that now. Hope you are having a great weekend!

  9. OMG yummmmmmm and this would be AMAZING with the Beeroness’ Pale ale pie crust- or maybe a porter crust! Mmmmm!

  10. Wow… I admire your perseverance. I would not have been able to survive three days of pie making with my hair almost catching on fire.
    This looks delicious, though! So gorgeous and I love the rustic job with the crust – it looks organic and doesn’t take away from the chocolate awesomeness.
    Pinned!

  11. Look at us with our burleed pies! We’re awesome.
    And I love that you make it 3 times, I just made mine twice.

  12. Awesome recount of your pie baking, I can totally relate!! (ugh!) What a beauty you ended up with, though. Wowzers! And I love your enamelware!!!!

  13. Oh jeez, I’m sorry about your singed ends! Personally, I would not trust myself anywhere near a torch or a broiler I’m WAY too clumsy and accident prone. That being said, I think this pie looks way more amazing than you give it credit for!

  14. Great looking pie; I just love chocolate and Frangelico together. I also used one of those cute little kitchen torches for so long…once you switch to a for real torch it’s great but yeah, watch the hair!

  15. Oh, Tieghan, I know I would love this pie. Chocolate, chocolate chocolate! I’m glad you saved your hair just in time. Whew!

    1. Hey suzanne!
      Thanks for letting me know, I just fixed the recipe. It is just 6 tablespoons butter, melted. Sorry about that!

  16. this pie looks perfect…seriously! and I have totally set my hair on fire, making hot chocolate. in my defense, I was 10.

    1. Girl, you were 10! I am 20, I have got to be more aware. I have burned one too many towels on the stove! LOL!

      Thanks Cindy!

  17. I am dying over this pie for reals. How can you go wrong with chocolate and booze in a crust? You just can’t.

    P.s so happy you still have your hair. That stuff is important!

  18. I had to laugh at the thought of you nearly catching your hair on fire! Sounds like something I would do if I ever got my hands on a blow torch. But anyway, great-looking pie! Loveee all the fudgy chocolate!

  19. Gorgeous, rustic, boozy, chocolate-y, dreamy pie! I love fudge brownie pies and this one is destined to become my new favorite version. You thought of everything, Tieghan! Averie is right…you are definitely a dedicated baker with all that testing. So glad you didn’t singe all your hair off! Those torches are more than dangerous but so helpful. Thanks for sharing, girl. Pinning tonight and this weekend! xo

    1. THANK YOU!! You are the most generous person, Stacy! You always do such a greta job pinning others recipes. How do you keep up?!?

      Thanks Again, Stacy!

  20. You got to enjoy THREE of these pies?? By golly, that sounds amazing! There’s always a nemesis recipe that pops up from time to time that needs t be re-made and re-photographed and it’s definitely disheartening…but sticking with it seems to always pan out in our favor…because holy crap, have you SEEN this pie? I couldn’t be happier you made it 3 times! This is the exact pie my family would chow down on for Thanksgiving!

    1. Ha! Thanks Julia! I seriously wish I could have sent you a pie. It was a lot of pie in just not a long enough period. LOL!

  21. True story: I’ve been sending my mom links to many of your recipes, because I want her to make your baked recipes on Thanksgiving. I’m a horrible baker, so I’m leaving it up to her. Thanks for the inspiration!

  22. Do you use salted or unsalted butter for the crust? Enjoyed the post — I can almost taste the pie without making it! 🙂

  23. Ok, for realzies. This pie looks SO good! Love me some chocolate. These pictures are absolutely gorgeous and I’m totally laughing over the torch incident. Sorry not sorry. Have a great weekend 🙂

  24. the boozy, silky smooth chocolate Crème Brûlée layer <— can only imagine how amazing it tastes.

    Gah the blow torch antics – at least your hair and you are safe 🙂

    3 pies, bad lighting/no lighting, recipe fails, girl…Ive been there. You are so dedicated. Your new goods will help you so much with lighting. You'll be able to crank up that ISO without worrying about effecting image quality nearly as much.

    The pics here are gorgeous! pinned

    1. Thanks so much, Averie! I have to say I am struggling with the new camera, but learning. It is going to be a slow process!

      Thanks for pinning!!