Fudgy Chocolate Cosmic Brownie Pie has a rich chocolate brownie filling in a flaky pie crust topped with a creamy chocolate ganache and sprinkled with rainbow chips. Serve it at room temperature or warm with a scoop of vanilla ice cream for a decadent treat with a nostalgic twist!
Preheat the oven to 350°F and press the pie crust into a 9” pie plate, crimping the edges as you go. Set aside.
To a large microwave safe bowl, melt the butter and allow it to slightly cool. Whisk in the sugar until fully combined.
Whisk in the eggs and vanilla until smooth.
Add in the flour, cocoa powder, and salt. Mix until combined.
Fold in 1 cup of the chocolate chips until evenly distributed. Pour into the prepared pie crust and sprinkle with the remaining ¼ cup of chocolate chips.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the crust is browning too quickly, use foil or a pie shield to cover it.
Let the pie cool for approximately 30 minutes before adding the ganache.
To make the Chocolate Ganache:
To a large microwave safe bowl, add the chocolate chips and heavy cream. Heat in the microwave for 30 seconds, stir, then continue at 15 second intervals, stirring between each, until the ganache is creamy and smooth.
Pour the ganache over the cooled brownie pie and gently spread it evenly. Sprinkle with the rainbow chips and serve!
Notes
I use a Pillsbury premade pie crust. Let it come to room temperature for about 20 minutes before rolling it out. Homemade can be used, you need a 9" pie crust.Allow the melted butter to slightly cool before adding the eggs or it will scramble.This pie is very dense and fudgy. It may appear underbaked but that is from the lack of flour. It will not be a cakey brownie.Store leftovers covered at room temperature or in the fridge for up to 5 days.