Description
A rich and indulgent Brownie Pecan Pie combining the fudgy texture of brownies with the nutty crunch of pecans, all nestled in a flaky pie crust. Perfect for dessert lovers looking for a decadent treat that merges two classics into one delightful pie.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Brownie Filling
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie pan, ensuring it fits snugly. Set aside while preparing the filling.
- Mix Brownie Batter: In a large bowl, whisk together granulated sugar, melted butter, all-purpose flour, unsweetened cocoa powder, eggs, vanilla extract, and salt until smooth and well combined.
- Add Nuts and Chocolate Chips: Gently fold the chopped pecans and semi-sweet chocolate chips into the brownie batter to evenly distribute them.
- Fill Pie Crust: Pour the brownie mixture into the prepared pie crust, spreading it evenly to ensure uniform baking.
- Bake Pie: Place the pie in the preheated oven and bake for 35 to 40 minutes. The pie is done when the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Remove the pie from the oven and let it cool at room temperature. Serve warm or at room temperature for best flavor and texture.
Notes
- Check the pie a few minutes before the end of baking time to avoid overbaking, which can dry out the brownie filling.
- For an extra indulgent touch, serve with vanilla ice cream or whipped cream.
- Storage: Keep leftover pie covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Chopped pecans can be toasted beforehand for enhanced flavor.
