Pecan Pie is getting an upgrade in this amazing combination of two classic desserts. This pie is actually half brownie and half pecan pie. It is a heavenly dessert that is quite easy to make.
Pecan pie is a delicious, rich Southern pie made with pecans and filled with a soft, sweet egg based filling. Classic Pecan Pie is super easy to make and this brownie layered recipe is just as easy.
That’s right, I did say that this pie has a brownie layer. This dessert is actually a combination of a brownie and a pecan pie.
In the past, I had the idea in my head to make a beautiful layered brownie bard with a pecan pie layer over the top. Unfortunately, I was never able to perfect that recipe to be exactly as I imagined it.
This time, I reinvented my idea into a pie. After a couple of trials, this brownie pecan pie turned out perfect.
There is a soft pecan pie filling layer on the bottom, then a layer of moist brownie, with pecan crust on top. When putting this recipe together, the brownie layer actually goes on the bottom and the pecan pie filling is spooned over the top.
As the pie bakes, the layers actually switch places and that infuses brownie layer with a delicious pecan pie flavor in the process. The taste of this pie is pure heaven.
How to make this Pecan Pie:
Don’t be fooled by the layers, this pie is very easy to put together.
I use prepared pie crust dough but homemade pie crust can be used if preferred.
Grease deep pie dish and fit pie crust in it. Make sure the crust is centered and gently mold it to the pie dish.
For the brownie layer, simply whisk all ingredients in a bowl until smooth. Spread brownie batter in the bottom of the crust evenly.
Spread crushed pecans over the brownie layer but do not press.
The same mixing bowl can be used, just wash and dry it first.
Whisk together the ingredients for pecan pie, whisk vigorously for a few seconds.
Do not pour the pie filling but spoon it over the pecans and brownie carefully with a large serving spoon.
Cover with aluminum foil, carefully tucking the ends so that you don’t squash the pie crust.
Place the pie dish on a baking sheet and bake covered for 40 minutes. Take off foil and bake uncovered for 55-60 minutes.
Some more pie recipes you’ll want to try:
Bourbon Maple Acorn Squash Pie
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Brownie Pecan Pie
- 1 pie crust dough (1 round pie crust is about 7 oz.)
- 1/4 cup butter melted
- 1/2 cup sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
- 1/4 cup all purpose flour
- 3 tbsp cocoa powder
- 1/4 tsp baking powder
- 1 tbsp buttermilk
- pinch of salt
Pecan pie layer:
- 1 1/2 cups chopped pecans
- 1 cup brown sugar
- 1 cup light corn syrup
- 1/3 cup butter melted
- 1 tsp vanilla
- 3 eggs room temperature
- Preheat oven to 350 and grease a 9-inch, deep pie dish.
- Place pie crust in the pie dish, gently fitting it in.
- For the brownie layer, simply whisk all ingredients in a bowl until smooth. Spread brownie batter in the bottom of the crust evenly.
- Spread crushed pecans over the brownie layer but do not press.
- For pecan pie filling, whisk together the ingredients for pecan pie (except pecans of course), whisk vigorously for a few seconds.
- Spoon pecan pie filling over the pecans and brownie, try to spoon it evenly. Do not pour.
- Cover with aluminum foil, carefully tucking the ends so that you don’t squash the pie crust.
- Place the pie dish on a baking sheet and bake covered for 40 minutes. Take off foil and bake uncovered for 55-60 minutes.
- Take out the pie and let it cool and set for at least 3 hours (or overnight).
- You don't need to refrigerate this pie.
- TIP: To cut the pie easier, use serrated knife to gently cut through the pecan crust on top.
Oh, yumm I can’t wait to try this pie. I’m going to make it for Thanksgiving for the ones who don’t like pumpkin.
Thank you so much for all your wonderful recipes. I look forward to your E-Mails
I really hope everyone enjoys it!
Happy holidays, Shelly!
Ok so your picture and the way you describe putting the pie together doesn’t make sense to me because the brownie looks like it’s in the middle of the pie. Just looking for clarification. Thanks.
PS. Either way this is getting made. 😃
Yeap, I mentioned it quickly in my little rambling but the layers actually switch during the baking process. Every time I’ve made it, it switched. But it actually tastes so much better because the brownie gets infused with some pecan pie flavor.
You do put the brownie layer fist and the spoon the pecan pie filling over it. As it bakes, it just does a little flip-flop all on it’s own 🙂
Thank you so very much. I appreciate this. Happy Thanksgiving!!!!
I’ve got this in the oven right now. I followed all of the directions, but not all of the pecan filling fit in the pie. I’m hoping it turns out anyway…
The pie pan must not have been deep enough. I really hope it turned out well!!
Quyashawn L Graves says
Yay! So happy to hear it 🙂
Penny Ballinger says
Just to clarify, you cook the pie covered for 40 minutes, and cover and cook for an additional 55 to 60 minutes?
Penny, cook it covered first and then uncover to finish. Hope that helps!
Can you make it with a box brownie mix? Maybe just using half the batter??
Hi, LJ! I haven’t tried it but I think it would work!
Erica Renna says
Did you use salted or unsalted butter?
This was the first pie with an actual crust I’ve ever made! I made this exactly as written (except I poked some holes in the bottom of the crust with a fork because that was what the crust box instructions said, but I don’t know that it was necessary). It came out great and was wonderfully easy! Served with whipped cream. I felt proud to bring it to the Friendsgiving party. Thanks for the recipe!
Hi, Bay! I am so pleased that it turned out well for you! Thanks for letting me know! 🙂
What is the total cook thin 40 plus another 55/60 minutes
Hi, Doris, cook it covered for the first 40 min then cook uncovered 55-60 to finish. Hope that helps!
Jo Leigh says
Making this for Christmas; what is the best way to store the pie overnight? Refrigerated, or just fully covered in a pie container, and on the kitchen counter. Thank you
Hi Jo, I am so sorry I am just now seeing your comment. I hope it all worked out but I would store this fully covered in the refrigerator.