Description
This Halloween Brownie Pie combines rich, fudgy brownies baked in a flaky pie crust and topped with colorful swirls of orange, yellow, and white frosting decorated with Halloween M&M’s for a festive and delicious treat perfect for the spooky season.
Ingredients
Scale
For the Pie
- 1 refrigerated pie crust
- 1 (13×9) box brownie mix
- 1 cup Halloween M&M’s, plus extra for garnish
For the Frosting
- ½ cup unsalted butter, softened
- ½ teaspoon table salt
- 1 ½ teaspoons vanilla extract
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- Orange gel food color
- Yellow gel food color
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature when you’re ready to bake the pie.
- Prepare Pie Crust: Unroll the refrigerated pie crust and carefully place it into a 9 ½ inch deep dish pie plate, then crimp the edges to seal and shape the crust. Place it in the refrigerator to keep it firm while you prepare the brownie batter.
- Mix Brownie Batter: Prepare the brownie mix according to the instructions on the box. Once mixed, stir in 1 cup of Halloween M&M’s by hand to evenly distribute the candy within the batter.
- Assemble and Bake: Pour the brownie batter into the chilled pie crust. To prevent the crust edges from over-baking or burning, cover them with foil or a pie crust shield. Bake the pie at 350°F for 45-50 minutes, or until a knife inserted into the center comes out with a few moist crumbs attached. Remove from oven and cool the pie on a wire rack completely.
- Make Frosting: In a mixing bowl, beat the softened butter, salt, and vanilla extract until creamy. Gradually add powdered sugar and heavy whipping cream, then beat until the frosting is light and creamy.
- Color Frosting and Fill Piping Bags: Reserve ¼ cup of white frosting and fill a piping bag fitted with icing tip 21. Take ½ cup of frosting, tint it orange using gel food color, and place it into a piping bag fitted with tip 32. Tint the remaining frosting yellow and fill a large piping bag fitted with a 1M tip.
- Decorate Pie: Pipe yellow swirls all around the edge of the cooled brownie pie. Pipe orange swirls next to the yellow ones, then pipe white swirls on top. Finish by topping each swirl with a brown M&M for a festive Halloween look.
Notes
- Try making a double batch of homemade chocolate chip brownies instead of using a boxed mix for extra flavor and freshness.
- Use leftover Halloween candy such as mini candy bars, Reese’s Pieces, peanut butter cups, or Junior Mints to mix into the batter or garnish.
- Ensure the pie is completely cooled before decorating; if it is still slightly warm, the frosting swirls will melt and become a colorful, gooey mess.
- Using three separate pastry bags with different cake tips will help create perfect, distinct frosting swirls easily.
- For clean pie slices, dip your knife in hot water, dry it off thoroughly, and slice slowly for neat pieces.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
