Brownie Pie

Prepare the Crust: In a food processor, pulse together 1 1/4 cups flour, sugar, and 1/2 teaspoon salt until combined (approximately 5 seconds). Add cold butter and pulse until the mixture resembles coarse crumbs (approximately 8-10 seconds).

Add ice water, one tablespoon at a time, pulsing until the dough just comes together (approximately 5-8 seconds).

Shape and Chill: Turn the dough out onto a lightly floured surface. Gently form it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. (1 hour)

Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. (10 minutes)

Transfer and Shape: Carefully transfer the dough to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim and crimp the edges as desired. Freeze for 30 minutes. (40 minutes)

Pre-bake the Crust: Preheat oven to 350°F (175°C). Line the frozen pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. (15 minutes)

Remove the parchment paper and weights, then continue baking until the crust is lightly golden brown, about 8-12 minutes. (10 minutes)

Cool the Crust: Transfer the pre-baked crust to a wire rack to cool completely. (20 minutes)

Prepare the Brownie Filling: In a large bowl, whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla until smooth.

In a separate bowl, whisk together cocoa powder, 1/2 cup flour, espresso granules, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in nuts and 1/4 cup chocolate chips.

Assemble and Bake: Pour the brownie filling into the cooled pie crust and spread evenly. Sprinkle the remaining 1/4 cup chocolate chips over the top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs attached. If the crust begins to brown too quickly, cover the edges with aluminum foil. (30 minutes)

Cool and Serve: Let the pie cool slightly before slicing and serving. Enjoy warm with ice cream, whipped cream, or a drizzle of salted caramel.