Enjoy a slice of indulgence with this vegan brownie pie that features a perfectly flaky dairy-free all-butter crust and a rich, fudgy crinkle-top brownie filling. Entirely vegan, this dessert forgoes eggs and dairy without sacrificing flavor or texture.
Ingredients:
For the Vegan Pie Crust:
- 2 cups (250 g) all-purpose flour or gluten-free 1:1 baking flour, plus more for rolling
- 3/4 cup (180 g) salted vegan butter, chilled and cubed
- 3 tbsp (30 g) dairy-free sour cream
- 1/4 tsp sea salt
- 2 tbsp sugar
- 6–8 tbsp chilled water
- 2 tbsp maple syrup
- 1 tbsp soy milk
For the Vegan Brownie Filling:
- 1 2/3 cups (200 g) all-purpose flour or gluten-free 1:1 baking flour
- 1/2 cup (50 g) Dutch Processed cocoa powder
- 1/2 cup (113 g) vegan butter or coconut oil, melted
- 6 ounces high-quality vegan dark chocolate
- 1/3 cup (80 mL) aquafaba (chickpea brine), room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 tbsp ground flaxseed mixed with 1/2 cup coffee, room temperature
- 1 tsp vanilla extract
- Additional 1/2 cup (80 g) high-quality vegan dark chocolate
Instructions:
- Pie Crust Preparation:
- Begin with the pie dough using either a 9” or 10” pie dish.
- For a step-by-step guide, especially for beginners, refer to the pie crust guide provided in the recipe notes.
- Make the Pie Dough:
- In a food processor, pulse together the flour, sugar, and salt.
- Add in the chilled, cubed vegan butter and pulse until a sand-like texture forms.
- With the processor running, add maple syrup (if not using sugar) and chilled water one tablespoon at a time until a smooth dough ball forms.
- Wrap the dough in plastic and chill for at least 30 minutes or overnight.
- Pie Crust Rolling:
- Allow the dough to rest for 15 minutes at room temperature after chilling.
- On a floured parchment paper, roll the dough to about 1/8" thickness and gently place it over the pie dish, pressing it into the sides.
- Par-Bake the Pie Crust:
- Create a vegan egg wash by whisking maple syrup with soy milk.
- Brush the crust with the wash and chill for 15 minutes.
- Preheat the oven to 400°F (204°C), poke holes in the crust, use pie weights, and bake for 10-12 minutes. Then reduce the oven temperature to 350°F (177°C).
- Brownie Batter:
- Whisk granulated sugar, brown sugar, aquafaba, vanilla, and flaxseed-coffee mixture until sugars dissolve.
- Melt the vegan butter and chocolate together until smooth, then whisk in the cocoa powder.
- Combine the chocolate mixture with the sugar mixture, then add the flour and sea salt, whisking until just incorporated. Fold in additional chocolate.
- Assembling and Baking:
- Pour the brownie batter into the par-baked crust and bake for 55-65 minutes or until a toothpick comes out nearly clean.
- Cooling and Serving:
- Let the brownie pie cool for 20-30 minutes before slicing.
- Serve with a sprinkle of flaky sea salt if desired.
Notes:
- For a gluten-free crust, add 1 tbsp arrowroot powder to your gluten-free flour to improve the texture.
- Aquafaba is the liquid from a can of chickpeas. If unavailable, substitute with soy milk, oat milk, or almond milk.
Enjoy your decadent vegan brownie pie, a treat that promises to satisfy your sweet cravings while adhering to a plant-based lifestyle.
