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!
Equipment
- 9-inch Pie Dish
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
Instructions
- Preheat oven to 350°F (175°C). Fit pie crust into a 9-inch pie dish and chill while preparing the filling.
- 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.
- Pour brownie batter into prepared crust and smooth the top.
- 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.
- Bake for 50–55 minutes or until center is just set. Tent with foil if crust browns too quickly.
- 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.