Momofuku Brownie Pie

When I got my hands on Momofuku Milk Bar , I could not wait to bake dessert! There are some special ingredients required for a number of the recipes. You should have all the ingredients for this brownie pie on hand. It is very rich and I actually cut up the leftover pie into 1 inch squares. The perfect texture of the brownie with the crunchy graham cracker crust is an addictive combination. This is so simple to make and you get to use a disposable tin pie dish, what’s easier than that? I have been working my way through Robicelli’s A Love Story with Cupcakes and it has been a truly fabulous journey. I needed to switch up my dessert style and this was just the book to do that. I often read cooking magazines or check out cookbooks from the library, and I mark the recipes I am interested in with post-its. Well, I would pretty much mark every page in Momofuku Milk Bar.


This brownie pie is the perfect dessert to take to a 4th of July barbecue. Now below you are going to make two recipes, the filling and the graham crust. The brownie pie only uses 3/4 of the absolutely delicious graham crust. You could use this to sprinkle on ice cream or fresh fruit. But that leftover 1/4 recipe is actually the amount you need to make compost cookies. So save it in the freezer for when you make compost cookies, because if you don’t make compost cookies, you are an idiot. They are unbelievable cookies! You can actually make the graham crust ahead of time and form it in the pie tin and store the pre-made crust in the fridge. I hope by now you have all purchased a kitchen scale, it really is the best way to bake. It is actually less of a hassle than dirtying all those measuring cups and of course is more accurate. Almost all the baking books I pick up lately are in grams. I have had this American Weigh Pocket Scale for a few years now and it has not failed me! It uses AAA batteries and measures down to the tenth of a gram. It is really a great value for $18.



Brownie Pie

3/4 recipe graham crust – 255 grams
125 g 72% chocolate (I used a combo of 60% and 80%)
6 tbsp butter
2 eggs
150 g sugar
40 g flour
25 g cocoa powder
2 g kosher salt
110 g heavy cream

Graham Crust

190 g graham cracker crumbs
20 g milk powder
25 g sugar
3 g kosher salt
1/2 stick butter, melted
55 grams heavy cream

Make the graham crust

Toss the graham crumbs, milk powder, sugar, and salt, together in a medium bowl. Whisk the butter and cream together. Pour the wet ingredients into the graham crumbs mixture. The butter will glue the crumbs together, you may need a little more to get it to hold its shape. Add 1 tbsp at a time.

Make the brownie pie

Preheat the oven to 350 degrees.

Measure out 210 grams of graham crust into a 9 inch pie tin. Press the crust into the pie tin, covering the bottom and sides completely.

In a microwave safe bowl, mix together the chocolate and butter. Heat on 50% power for 30 seconds at a time until they are melted. Stir with a spatula until glossy.

In a stand mixer fitted with the whisk attachment, beat the eggs and the sugar on high for 4 minutes. The mixture will be fluffy and pale, in the ribbon stage.

Switch out for the paddle attachment. Add the chocolate mixture into the eggs and mix on low. Increase the speed to medium and beat for 1 minute, until all mixed in.

Add the flour, cocoa powder, and salt, paddle on low for 1 minute. Stream in the cream on low speed, mix for 45 seconds.

Remove the bowl and gently fold in the 45 grams of graham crust.

Place the pie tin with graham crust on a sheet pan. Scrap the batter into the pie tin. bake for 25 minutes. It will puff up in the oven.

You will likely not have any leftovers, but if you do, store them in the fridge.

Adapted from Momofuku Milk Bar

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