Description
This Brownie Pecan Pie combines the rich, fudgy texture of brownies with the classic sweet crunch of pecan pie. Featuring a fudgy brownie base topped with a gooey pecan filling, this dessert is perfect for holidays or any special occasion when you want to impress your guests with a unique twist on traditional pie.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 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 the Brownie Base: Preheat your oven to 350°F (175°C). Press the unbaked pie crust into a 9-inch pie dish. Pour the brownie mix onto the pie crust and spread it evenly to cover the bottom completely.
- Mix Pecan Pie Filling: In a medium bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla extract until smooth and well combined. Stir in the chopped pecans.
- Assemble and Bake: Pour the pecan mixture evenly over the brownie layer in the pie crust. Carefully spread to cover without mixing. Bake in the preheated oven for about 50-60 minutes, or until the pecan topping is set and slightly golden. The center should be firm but moist when tested with a toothpick.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Allowing it to set helps the layers firm up for clean slices. Serve at room temperature or chilled, optionally with whipped cream or ice cream.
Notes
- You can substitute chopped walnuts for pecans if desired.
- Ensure the brownie mix is spread evenly in the crust to avoid uneven baking.
- Cool the pie thoroughly before slicing to keep the layers intact.
- Store leftover pie covered in the refrigerator for up to 3 days.
