Brownie Pie

Crust:

• 1 1/4 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 3 tablespoons ice water

Fillings:

• 10 tablespoons of melted butter
• 3/4 cup sugar
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1/2 cup flour
• 2 teaspoons espresso granules
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

1. For the crust, combine flour, sugar, and a teaspoon of salt in a food processor and pulse about 3 times until combined. Scatter cold butter over the flour mixture in the food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons of water over the butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon of ice water if needed.
2. Transfer dough to a work surface, and press into a single mass. Shape and flatten the dough into a disk.
3. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
4. Unwrap the dough and place it on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust the top of the dough with flour. Using a lightly floured rolling pin, roll the disk into a 12-inch circle.
5. Place in a 9-inch pie plate, pressing into the bottom and up sides of the pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
6. Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over the dough on a pie plate; fill with pie weights or dried beans.
7. Bake in the preheated oven until the crust is starting to set, about 15 minutes.
8. Carefully remove the pie plate from the oven and take off the parchment paper and pie weights. Return the pie plate to the oven, and bake until the pie crust is light golden brown, 8 to 12 minutes.
9. Transfer to a wire rack; let cool to room temperature, for about 20 minutes.
10. Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup of chocolate chips.
11. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle the remaining 1/4 cup of chocolate chips on top of the pie.
12. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. 
13. Let cool for 20 minutes before serving.

Recipe courtesy of https://www.allrecipes.com/recipe/8487044/brownie-pie/?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons