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Brownie Pecan Pie
This pie is actually half brownie and half pecan pie. It is an amazing dessert that is actually easy to make.
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
20
minutes
mins
Cool time
3
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
703
kcal
Author:
Lyuba Brooke
Ingredients
1
pie crust dough
(1 round pie crust is about 7 oz.)
Brownie layer:
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
703
kcal
|
Carbohydrates:
91
g
|
Protein:
7
g
|
Fat:
37
g
|
Saturated Fat:
12
g
|
Cholesterol:
117
mg
|
Sodium:
273
mg
|
Potassium:
219
mg
|
Fiber:
3
g
|
Sugar:
73
g
|
Vitamin A:
545
IU
|
Vitamin C:
0.2
mg
|
Calcium:
75
mg
|
Iron:
2.1
mg