Description
Indulge in this decadent Brownie Pecan Pie that combines the rich, fudgy texture of brownies with the classic nutty sweetness of a pecan pie. Featuring a buttery pie crust filled with a gooey brownie batter layered under a luscious pecan topping, this dessert offers a delightful contrast of chewy and crunchy textures. Perfect for holidays, special occasions, or anytime you crave an irresistible chocolate and nut treat.
Ingredients
Scale
Pie Base and Brownie Layer
- 1 box brownie mix
- 1 unbaked pie crust
- 1/4 cup butter, melted
- 1 tsp vanilla extract
Pecan Pie Topping
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/2 cup sugar
- 2 eggs
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a pie dish, pressing gently to fit the dish evenly. Set aside while preparing the filling.
- Make Brownie Batter: In a medium bowl, prepare the brownie mix according to the package instructions, incorporating the melted butter and vanilla extract to enhance the flavor and texture.
- Pour Brownie Layer: Pour the prepared brownie batter evenly into the pie crust, spreading it gently to cover the bottom fully.
- Prepare Pecan Pie Filling: In a separate bowl, whisk together the corn syrup, sugar, and eggs until smooth. Stir in the chopped pecans evenly to distribute them throughout the filling.
- Add Pecan Topping: Carefully pour the pecan pie filling over the brownie layer, ensuring the pecans are well spread out for an even topping.
- Bake: Place the pie in the preheated oven and bake for approximately 50-60 minutes. Bake until the filling is set and the crust is golden brown; a toothpick inserted in the center should come out mostly clean with some moist crumbs.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack to let the layers set before slicing. Serve at room temperature or slightly warmed for the best taste experience.
Notes
- You can substitute corn syrup with maple syrup or honey for a different sweetness profile.
- For extra crunch, toast the pecans lightly before mixing.
- Let the pie cool fully to ensure clean slices and better flavor development.
- Store leftover pie covered in the refrigerator for up to 4 days.
- This recipe can be doubled for a larger gathering, using two pie crusts and mixing accordingly.
