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:
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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.