Combining the pleasures of a molten brownie with a flaky piecrust, this Turtle Brownie Pie is a masterclass in decadence. Finished with a rich pour of dulce de leche, don’t expect there to be any leftovers of this delicious chocolate dessert.
And, in case you’re headed to a holiday feast a little further away, this pie is incredibly portable and reheats beautifully. Be sure to check out our November/December 2021 issue for more bakes that travel with ease!
- Orange Zest Pie Dough (recipe follows)
- 6 ounces (170 grams) 60% cacao bittersweet chocolate, chopped
- ½ cup (113 grams) unsalted butter, cubed
- ⅔ cup (147 grams) firmly packed dark brown sugar
- ½ cup (100 grams) granulated sugar
- ½ cup (63 grams) all-purpose flour
- 1 tablespoon (5 grams) unsweetened cocoa powder, sifted
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon instant espresso powder
- 2 large eggs (100 grams), room temperature and lightly beaten
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (57 grams) chopped pecans
- 1 (13.4-ounce) can (380 grams) dulce de leche, divided
- Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with baking spray with flour.
- On a lightly floured surface, roll Orange Zest Pie Dough into a 12-inch circle (about ⅛ inch thick). Transfer to prepared plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Freeze until firm, about 15 minutes.
- In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.
- In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.
- Slowly add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Fold in pecans. Spread batter in prepared crust. Dollop half of dulce de leche by teaspoonfuls on top of batter. Using the tip of a knife, gently swirl together.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 to 50 minutes, covering with foil halfway through baking to prevent excess browning. Let cool completely on a wire rack.
- In a small microwave-safe bowl, heat remaining dulce de leche on high in 10-second intervals, stirring between each, until fluid. Serve pie with warm dulce de leche.
To Serve: In a small microwave-safe bowl, heat remaining dulce de leche on high in 10-second intervals, stirring between each, until fluid. Serve pie with warm dulce de leche.
- 1¼ cups (156 grams) all-purpose flour
- 1 teaspoon (3 grams) tightly packed orange zest
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
- In a medium bowl, stir together flour, orange zest, and salt with a fork until combined. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly and butter is pea-size. Add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, stirring with a fork to bring dough together.
- Turn out dough onto a clean surface, and knead by hand until flour is well combined. Shape into a 5-inch disk. Wrap tightly in plastic wrap, and refrigerate for 30 minutes.