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A slice of brownie pecan pie with glossy pecan topping on a plate.
ChefMaster Emily

Brownie Pecan Pie

This Brownie Pecan Pie combines the rich, fudgy depth of a brownie with the gooey crunch of classic pecan pie, all wrapped in a buttery crust. Perfect for holidays or indulgent weekends!
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 pie crust store-bought or homemade
Brownie Layer
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
Pecan Topping
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup dark corn syrup
  • 1 tsp vanilla extract
  • 1 cup chopped pecans toasted if desired

Equipment

  • 9-inch Pie Dish

Method
 

  1. Preheat oven to 350°F (175°C). Fit pie crust into a 9-inch pie dish and chill while preparing the filling.
  2. For the brownie layer: Melt butter in a saucepan. Remove from heat, whisk in cocoa powder, brown sugar, granulated sugar, and vanilla. Let cool slightly, then whisk in eggs one at a time. Stir in flour just until combined.
  3. Pour brownie batter into prepared crust and smooth the top.
  4. For the pecan topping: In a bowl, whisk eggs, brown sugar, corn syrup, and vanilla until smooth. Stir in chopped pecans. Gently spoon over brownie layer.
  5. Bake for 50–55 minutes or until center is just set. Tent with foil if crust browns too quickly.
  6. Let pie cool completely, about 2 hours, before slicing for clean cuts.

Notes

To store, cover and keep at room temperature for up to 3 days or refrigerate up to 5 days. For best results, cool completely before slicing. Great with whipped cream or ice cream.