Last week I suddenly realized that it was Pi Day and I had made no plans for pie. Not a catastrophe, I know, but it’s fun to celebrate those light-hearted holidays with the kids. They make fun opportunities to learn on the fly, and I decided to challenge the kids to create some sort of chocolate brownie pie.
And then we headed down a rabbit hole during school, as we often do, and time got away from us. I ended up playing around, and this is what I created.
It’s a simple, quick pie to make that’s chock-full of chocolate. With an Oreo-crumb crust and chocolate chips in the brownie batter, there’s a lot of molten chocolate in this pie – and that’s before you add the ganache topping.
It’s good cold but way better warm, when the chocolate oozes out and the gooey richness melts onto your tongue.
Serve it with some whipped cream and a big glass of milk and you’ll have happy customers.
Forget creating a new pie – this is what we’ll be making next year on Pi Day.
- 1 c. sugar
- 1/2 c. whole-wheat flour
- 1/3 c. cocoa powder
- 1/4 t. salt
- 1/4 t. baking powder
- 2 eggs
- 1/2 c. butter
- 1 t. vanilla
- 1/3 c. chocolate chips + 1 handful more
- scant 1/3 c. whipping cream
- 15 Oreos, cream scraped out and crushed
- Press Oreo crumbs into a pie pan.
- Mix sugar, flour, cocoa, salt, baking powder, eggs, butter, vanilla, and the handful of chocolate chips well.
- Smooth into pan over the crumbs.
- Bake for 20-25 minutes at 350 degrees.
- Meanwhile, heat cream until just shy of bubbling.
- Pour hot cream over chocolate chips.
- Whisk until chocolate is melted and smooth.
- Let ganache cool until thick, at least 20 minutes.
- Pour ganache over the top of the pie.
- Serve warm.
- Store in refrigerator.