I love a good chocolate brownie, but I also love a good pie…so the thought of combining the two started creeping into my mind and I thought what could be better! This chocolate brownie pie cimbines a rich good-for-you chocolate brownie with an easy gluten free graham cracker crust.
Let’s be real, I’m always craving chocolate. I’ll take warm chocolate chips, a fudgy brownie and a crunchy crust any time of the day. This chocolate brownie pie recipe is easy to make, only takes 5 minutes to prepare and actually uses better-for-you ingredients! It is gluten free, dairy free and vegan…but you’d never know!
If you love this easy gluten free dessert, you’ll also love my gluten free dairy free brownies, and my gluten free banana cream pie!
Why you’ll love this Chocolate Brownie Pie
- Each bite of this chocolate brownie pie is rich, fudgey, soft and chewy!
- This recipe is allergy friendly. For a gluten free chocolate pie make sure to use a gluten free pie crust like I did here. I used a mi del gluten free crust. For a dairy free recipe make sure to use dairy free chocolate chips and make sure your cocoa powder is dairy free.
- I feel like I don’t need to go into a whole lot of detail to covince you to make this recipe. Brownies are delicious. Pies are delicious. End of story!
Ingredients & Substitutions
- Graham Cracker Crust: I used Mi-Del Gluten-Free graham cracker crust but any crust will work here. You can choose from a graham cracker crust, a cookie crust or a flaky pie crust. Make your own or use store bought to save time!
- Bananas: Adds in some extra good-for-you ingredients.
- Applesauce: You can also use more banana if you don’t have apple sauce.
- Peanut Butter: I used creamy peanut butter. You can also use crunchy if you want. If you are allergic to peanuts or don’t have peanut butter any nut butter will work. You can also use tahini for a nut free option.
- Unsweetened Cocoa Powder: Gives the pie its traditional chocolate brownie flavor.
- Chocolate Chips: I used dairy free chips. I just add them to the top so they melt when the pie is warm.
How do I make this Chocolate Brownie Pie?
In a medium bowl, I mash the ripe bananas until smooth. Then, I add the applesauce, peanut butter, and cocoa powder. I mix thoroughly until everything is well combined and you have a smooth, brownie-like batter.
Next, I pour the banana-peanut butter mixture into the graham cracker crust, spreading it evenly.
I preheat your oven to 350°F (175°C). Bake the pie for 30 minutes, or until the filling is set around the edges but still slightly soft in the center.
Next, I remove the Chocolate Brownie Pie from the oven. I sprinkle the chocolate chips evenly over the top immediately to let them naturally melt on top.
What kind of crusts can I use?
If I’m in a pinch, I use a store-bought graham cracker crust. If you have a little more time though you can make a homemade graham cracker crust using 1 1/2 cups of ground graham crackers or cookies and mix it with 5-6 tablespoons of butter. You can also use a premade flaky pie crust. If you use this, I would bake it for a bit before adding the filling and baking again. This ensures the crust on the bottom is fully cooked, flaky and crunchy. Make sure to use a gluten free graham cracker crust or a gluten free pie crust for a gluten free chocolate pie.
Can I make the brownie Batter in Advance?
Unfortunately, no. If you mix together the brownie batter ahead of time the cocoa powder soak up the moisture from the banana and applesauce and will make the texture too dry and not easy to spread onto the crust.
Can you use a boxed brownie mix?
If you need to save time when making this Chocolate Brownie Pie you can always use a gluten free boxed brownie mix but just note it will not be the same good-for-you filling as this one with bananas and apples.
Is Cocoa Powder Dairy-Free?
Contrary to what it sounds like, cocoa powder is actually dairy free. Cocoa powder is made with from ground cocoa solids and should not have any dairy or milk in it. When I said SHOULD be dairy-free, that is what the classic cocoa powder is. There are so many on the market though that I just don’t trust them all to be classic and dairy free so I always check that it is labeled 100% Cocoa, and has no dairy ingedient on the ingredient list. Always check to make sure it doesn’t say “traces of dairy” if you are highly sensitive, lactose intolerance or allergic to it!
How Do I Serve this Chocolate Brownie Pie?
I love to top this chocolate brownie pie recipe with cold, creamy cool whip, ice cream, or even hot fudge. Sometimes I even add chopped pecans, peanuts or chocolate chips to add a little texture.
This is the perfect versatile dessert because it can be served warm or cold! Like it warm? Dig into the gluten free chocolate pie right when it comes out of the oven! Like your brownie cold or room temperature? Pop some whipped cream, ice cream, or fresh berries on top!
How do I Store this Chocolate Brownie Pie recipe?
To store, I let the Chocolate Brownie Pie cool completely before refrigerating in an airtight container for up to four days.
Looking for more gluten free dessert recipes?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Chocolate Brownie Pie (Gluten Free)
Ingredients
- 1 9-inch Graham Cracker Crust (I used Mi-Del Gluten-Free graham cracker crust)
- 2 Ripe Bananas mashed
- 1/4 cup Unsweetened Applesauce
- 1/2 cup Creamy Peanut Butter
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Chocolate Chips or dairy free chips
Instructions
- Prep the Filling: In a medium bowl, mash the ripe bananas until smooth. Add the applesauce, peanut butter, and cocoa powder. Mix thoroughly until everything is well combined and you have a smooth, brownie-like batter.
- Fill the Crust: Pour the banana-peanut butter mixture into the graham cracker crust, spreading it evenly.
- Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 30 minutes, or until the filling is set around the edges but still slightly soft in the center.
- Top it Off: Remove the pie from the oven. Sprinkle the chocolate chips evenly over the top immediately to let them naturally melt.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving. It’s delicious warm or at room temperature.
Nutrition
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