Fudy Brownie Pie, Gluten Free

Stop scrolling because your life can’t go on without my brownie pie. I’ve been dreaming of this pie since early December and I knew I had to make it for my birthday month. The best part is that you can make just the brownie part if you’re not in the mood for pie crust.

Did I mention this dessert is healthier for you? Yep! I used real food ingredients + brownie batter protein powder to really make this treat extra special. Trust me me when I say you’d never know it’s healthy though.

Brownie Pie:

• 1 unbaked 9 inch pie crust (homemade or store bought will work, i love the Trader Joe’s gluten free pie crust)
• 2 cups Ground Up classic almond cashew butter, code WHATROBINEATS for a discount
• 2 large eggs
• 1 1/4 cups maple syrup
• 1 tablespoon vanilla extract
• 1/4 cup 100% unsweetened cacao powder
• 1/4 cup Clean Simple Eats Brownie Batter Protein Powder, code ROBIN for a discount or more cacao powder
• 1 teaspoon baking soda
• 1/2 teaspoon himalayan pink salt
• 1 cup vegan chocolate chips

Optional Topping:

• Homemade coconut whipped cream

Instructions:

• Preheat oven to 350ºF.
• If using homemade pie crust – Place your pie dough on a well floured surface and roll out into a large circle to about an 1/8th of an inch thickness. Place your pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.
• Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
• Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.  Or use the back of a fork like I did here. Place in the fridge to chill while you make the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the almond cashew butter on medium speed, then mix in the eggs one at a time, maple syrup, and vanilla.
• In a medium bowl whisk together the cacao powder, protein powder, baking soda, and salt. A little at a time, add the dry ingredients into the wet in the stand mixer, stirring until a dough comes together. Stir in about three-fourths of the chocolate chips, the pour and spread the batter into the pie crust pan.
• Sprinkle the remaining chocolate chips over the top of the brownies batter and bake for 35 to 40 minutes, until the edges have set and they are still a bit fudgy in the center, then remove from the oven. Make sure not to overcook and not to burn the pie crust.
• Let sit for at least once hour before cooling completely in the fridge. Top with homemade coconut whipped cream and cacao powder + enjoy!