Description
This Brownie Pecan Pie Recipe combines the rich, fudgy texture of brownies with the classic sweet and nutty flavor of pecan pie for a decadent dessert that serves 8 generous slices. Featuring a brownie base topped with a traditional pecan pie mixture, it’s a perfect treat for holidays or any special occasion.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (prepared according to package instructions)
- 1 unbaked pie crust
Pecan Pie Topping
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/2 cup sugar
- 2 eggs
- 1/4 cup butter, melted
- 1 tsp vanilla extract
Instructions
- Prepare Brownie Base: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish. Prepare the brownie mix according to the package directions and pour the brownie batter evenly into the pie crust.
- Bake Brownie Layer: Bake the brownie base in the preheated oven for about 20 minutes or until it starts to set but is not fully cooked through. This will allow it to cook fully later without overbaking the pecan topping.
- Make Pecan Pie Filling: While the brownie layer bakes, in a mixing bowl combine the chopped pecans, corn syrup, sugar, eggs, melted butter, and vanilla extract. Whisk together until smooth and well incorporated.
- Add the Pecan Topping: Carefully pour the pecan filling over the partially baked brownie base, spreading it gently and evenly over the surface.
- Bake Finished Pie: Return the pie to the oven and bake for an additional 25 minutes, or until the pecan topping is set and golden, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the pie to cool completely on a wire rack to let the filling firm up before slicing. Serve at room temperature or slightly chilled.
Notes
- For best results, use a 9-inch deep-dish pie pan to accommodate the thick layers.
- You can toast the chopped pecans lightly before mixing for enhanced flavor.
- Ensure the brownie layer is only partially baked before adding pecan filling to prevent overcooking.
- This pie keeps well refrigerated for up to 3 days. Warm slightly before serving for optimal texture.
- Use light or dark corn syrup based on your flavor preference.
