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Brownie Pecan Pie
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Indulgent Brownie Pecan Pie That Will Wow Your Guests

This Brownie Pecan Pie beautifully blends two beloved desserts into one decadent masterpiece, delighting chocolate and nut lovers alike.
Course Dessert
Cuisine American
Keyword Brownie Pecan Pie, chocolate, Dessert, Indulgent, pecans, pie
Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 2 hours
Total Time 3 hours 15 minutes
Servings 8 slices
Calories 450kcal

Equipment

  • Mixing bowl
  • pie pan
  • Saucepan
  • Skillet
  • Parchment Paper
  • pie weights

Ingredients

Crust

  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 2 tablespoons Granulated sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter Use high-quality butter for best results.
  • 3-4 tablespoons Ice water Add more as needed for a shaggy dough.

Brownie Layer

  • 1/2 cup Unsweetened cocoa powder
  • 4 ounces Semi-sweet chocolate (chopped)
  • 2 whole Eggs
  • 2 yolks Egg yolks
  • 1 teaspoon Instant espresso powder
  • 1/2 cup Neutral oil (canola/vegetable)
  • 1/2 cup Semi-sweet chocolate chips

Pecan Topping

  • 1 cup Pecan pieces Use raw pecans; avoid pre-roasted or candied.
  • 1/2 cup Light corn syrup
  • 1/2 cup Dark brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Fine sea salt
  • 2 tablespoons Bourbon or dark rum Can be omitted for a non-alcoholic version.
  • 2 tablespoons Unsalted butter

Instructions

Preparation

  • In a mixing bowl, combine flour, sugar, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Chill for 2 hours for best results.
  • Preheat your oven to 375°F. Roll the chilled dough into a circle and fit it into your pie pan. Line with parchment paper and fill with pie weights. Bake for 22 minutes, remove weights and parchment, then bake for an additional 18 minutes until lightly golden.
  • Lower the oven temperature to 350°F. Melt the chopped chocolate and butter together in a saucepan over low heat. Once melted, mix in the eggs, sugar, espresso powder, oil, and cocoa powder until well combined. Pour this batter into your pre-baked crust.
  • In a skillet, sauté the pecan pieces in unsalted butter until fragrant. Stir in the corn syrup, brown sugar, cinnamon, nutmeg, and bourbon. Cook gently until the mixture becomes syrupy, about 3-5 minutes.
  • Carefully pour the pecan mixture over the brownie layer in the pie crust. Bake for an additional 15-20 minutes, until the topping is set but still slightly jiggly in the center. Allow cooling completely before slicing.

Notes

Serve each slice warm with a scoop of vanilla ice cream for the ultimate indulgence! Allowing the pie to cool completely before slicing ensures that the layers hold together beautifully.