Description
This Brownie Pecan Pie recipe combines the rich, fudgy texture of brownies with the classic, nutty sweetness of a pecan pie. It features a simple preparation layering a brownie mix within a pie crust topped with a sweet pecan filling, offering a decadent dessert perfect for gatherings or special occasions.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 1 unbaked pie crust
Pecan Pie Filling
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/2 cup sugar
- 2 eggs
- 1/4 cup butter, melted
- 1 tsp vanilla extract
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish. Spread the brownie mix evenly over the bottom of the crust, creating the base layer.
- Make the Pecan Filling: In a mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla extract until well combined. Stir in the chopped pecans.
- Assemble and Bake: Pour the pecan filling mixture over the brownie layer in the pie crust, ensuring an even distribution of nuts. Place the pie on the center rack of the oven and bake for about 45-50 minutes, or 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. This cooling step helps the filling to firm up for easier slicing. Serve at room temperature or slightly chilled.
Notes
- You can substitute the boxed brownie mix with a homemade brownie batter if preferred for a more personalized flavor.
- Use light or dark corn syrup according to your taste; dark will add a richer flavor.
- Ensure the eggs are well beaten to incorporate air for a lighter filling texture.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For an extra touch, serve with whipped cream or vanilla ice cream.
