This rich, fudgy gluten-free brownie-bottom pie features a silky no-bake peanut butter mousse filling, but the brownie crust is the star. Swap in chocolate pudding, pumpkin filling, or a scoop of vanilla ice cream for an easy variation.
What makes this brownie-bottom pie different
Many gluten-free brownies are available, but this recipe is designed to create a flat, fudgy layer that works like a proper pie crust. It bakes glossy on top and stays dense enough to hold a variety of fillings without breaking apart.
The brownie base here is intentionally simple: fewer ingredients and fewer steps than many chewy gluten-free brownie recipes, while still producing a perfectly textured crust for pies and tarts.
How to make a gluten-free brownie bottom for any pie
For the brownie layer, melt 1/4 cup (4 tablespoons) chopped butter with 4 ounces chopped chocolate until smooth. Let it cool slightly so it won’t cook the eggs when added.
Stir in granulated sugar, then add 2 eggs, vanilla and a pinch of salt, mixing until glossy and smooth. Fold in a small amount of all-purpose gluten-free flour until you have a thick, pourable batter. Bake briefly so the center is set but still fudgy—do not overbake.
Cool the baked brownie bottom to room temperature, loosen it from the edges with a thin spatula, and refrigerate until ready to fill. The crust keeps well in the fridge for several days or can be frozen for longer storage.
Best fillings for a brownie bottom
This crust pairs with many fillings. While a traditional flaky gluten-free pie crust is ideal for fruit pies like apple, a brownie-bottom crust opens up different possibilities—especially creamy, no-bake fillings that contrast with the dense chocolate base.
Peanut butter filling
The silky, mousse-like peanut butter filling is simple and brilliant with chocolate. It’s made by beating cream cheese, smooth no-stir peanut butter and vanilla, then folding in sweetened whipped cream. The filling firms in the fridge and slices cleanly for neat wedges.
Other no-bake filling options
You can use the brownie bottom as the crust for a no-bake chocolate pudding pie or a no-bake cheesecake filling. Bake and cool the brownie base as directed, then follow the filling recipe of your choice for a firm, clean-slicing pie.
Brownie-bottom pumpkin pie
For a seasonal twist, use the brownie bottom as a crust substitute in a pumpkin pie—par-bake the crust about 10 minutes (rather than the full bake) so it’s slightly set, then add the pumpkin filling and bake according to your pumpkin pie recipe. The result is rich and festive.
Double the brownie
If you prefer a thicker crust, multiply the brownie ingredients by 1.5 and bake a bit longer (about 25 minutes). Serve with a scoop of vanilla ice cream and chocolate sauce for an indulgent dessert.
Scaled ingredients for a thicker crust:
- 6 tablespoons (84 g) unsalted butter, chopped
- 6 ounces dark or unsweetened chocolate, chopped
- 3/4 cup + 3 tablespoons (187 g) granulated sugar
- 3 eggs (150 g, weighed out of shell) at room temperature, beaten
- 1 1/2 teaspoons pure vanilla extract
- Heaping 1/4 teaspoon kosher salt
- 1/2 cup + 1 tablespoon (80 g) all-purpose gluten-free flour
Ingredients and substitutions
Dairy-free: Replace the butter in the brownie bottom with a buttery stick-style vegan spread (for example, Earth Balance) and use dairy-free chopped chocolate to make the crust dairy-free. The peanut butter filling relies on cream cheese and heavy cream; if you have a dairy-free cream cheese you like, try that, and use chilled coconut cream in place of the heavy whipping cream.
Egg-free: The two eggs in the brownie layer are key to the texture and structure. I don’t recommend an easy egg substitute for this crust, as the eggs help create the fudgy, cohesive texture needed for a pie base.
Gluten Free Brownie Bottom Pie | Peanut Butter Mousse Filling
Ingredients
For the brownie layer
- 4 tablespoons (56 g) unsalted butter, chopped
- 4 ounces dark chocolate, chopped
- 3/8 cup (125 g) granulated sugar
- 2 eggs (100 g weighed out of shell), at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3/8 cup (53 g) all-purpose gluten-free flour blend
For the peanut butter filling
- 3/4 cup (6 fl oz) heavy cream, chilled
- 1/2 cup (128 g) smooth no-stir peanut butter
- 4 ounces cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 3/8 cup (70 g) confectioners’ sugar
Optional toppings
- Whipped cream, chocolate sprinkles or shavings, chocolate sauce
Instructions
- Preheat oven to 350°F. Grease and/or line a standard 9-inch pie plate and set aside.
Make the brownie layer
- In a medium saucepan, melt the butter and chocolate over medium heat, stirring until smooth.
- Remove from heat and cool briefly. Once not very hot, add the sugar, then the eggs, mixing after each addition until smooth. Add vanilla and salt. Stir in the flour until just combined—the batter will be very thick but pourable.
- Pour into the prepared pie plate and tap it on the counter to release air bubbles.
- Bake until the center no longer glistens and a toothpick comes out with only a few moist crumbs, about 20 minutes. Do not overbake.
- Cool completely on a wire rack. Run a thin spatula around the edge and bottom to loosen the crust from the pan.
Make the filling
- Whip the chilled heavy cream to stiff peaks with a handheld mixer. Transfer the whipped cream to the refrigerator while you prepare the peanut butter mixture.
- In a large bowl, beat peanut butter, cream cheese and vanilla until well combined.
- Add the confectioners’ sugar to the whipped cream and fold gently with a wide spatula until evenly sweetened.
- Fold the sweetened whipped cream into the peanut butter mixture and beat until smooth; the filling will be thick but soft.
- Spread the filling over the cooled brownie bottom in an even layer. Chill in the refrigerator until firm, at least 1 hour.
- To serve, run a warm, moistened butter knife or thin spatula around the filling to separate it from the pan. Slide the pie out of the pan onto a cutting surface and slice with a sharp knife.
