Brownie Pecan Pie

A recipe for Brownie Pecan Pie! This homemade pie has a flaky crust with a fudgy, brownie-like filling packed with chopped pecans.

Foodie Extravaganza

Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you.

Wendy of A Day in the Life on the Farm chose to celebrate American Pies for today’s event! Other foods celebrated in February include chocolate, frozen yogurt, potato, tortellini, sticky bun, Kahlua, clam chowder, breakfast, and banana bread.

Brownie Pecan Pie

For the event, I made a Brownie Pecan Pie! Inspired by I am a Honey Bee’s Tar Heel Pie, this decadent dessert has a rich chocolate pecan filling with a buttery, flaky crust.

As far as pie fillings go, this one is fairly simple. Simply whisk together butter, melted chocolate, sugar (both granulated and light brown), a little flour, cocoa powder, eggs, vanilla, instant espresso, and salt until combined. Finish by folding in chopped pecans before pouring the mixture into a prepared pie crust.

Bake the Brownie Pecan Pie just until a crust forms across the top and the center is lightly set. Allow to rest for about an hour at room temperature before slicing.

Serve the pie on its own or alongside a scoop of vanilla ice cream and/or a dollop of whipped cream.

Forming the Pie Crust

I included a recipe for my go-to homemade pie crust. You can also swap for your personal favorite pie crust or a good quality store-bought refrigerated one.

To help create that light and flaky texture in the pie crust, use cold butter and chilled water. Take care not to overwork the dough. You want to mix everything just until soft and smooth.

I generally use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.

Refrigerating the dough will make it easier to handle and roll into a thin circle without tearing. If you refrigerate for longer than an hour, you may need to place it at room temperature for 5 minutes or so before handling.

A Few Brownie Pecan Pie Tips

I melted the butter and chocolate in the microwave, but you can also use a double boiler on the stove.

The instant espresso powder is optional, but helps enhance the flavor of the chocolate.

If desired, you can add a few pecan halves to the top of the pie for a little extra design.

If the crust or the topped pecans get too dark while the center still hasn’t set, lightly top with foil or a pie shield to protect from the heat.

The exact texture can be adjusted by the cooking time. For set edges and a gooey center, 40 minutes was perfect for my oven at 350˚F (180˚C). Longer in the oven will solidify the center more.

Refrigerate leftovers in an airtight container for up to five days. The center will thicken once chilled. Either serve straight from the refrigerator or warm for a few seconds in a microwave or a few minutes in a 300˚F (150˚C) oven.

Check out what everyone else made for the event:

• Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
• Grapefruit Pie by Rebekah at Making Miracles
• Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm
• Penne Pie by Terri at Our Good Life
• Brownie Pecan Pie by Tara of Tara’s Multicultural Table
• The Impossible Coconut Pie by Stacy of Food Lust People Love
• Walnut Crumble-Topped Apple Tart by Caroline at Caroline’s Cooking

This recipe was originally posted in February 2016 and updated in September 2025.

Brownie Pecan Pie Recipe

Adapted from I am a Honeybee

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Brownie Pecan Pie

A recipe for Brownie Pecan Pie! This homemade pie has a flaky crust with a fudgy, brownie-like filling packed with chopped pecans.

Course Dessert

Cuisine American

Keyword American, brownie, chocolate, dessert, pecan, pie

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 1 Pies

Ingredients

Pie Crust:

• 1 1/2 cups (190 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons (113 grams) unsalted butter chilled and diced, plus more for greasing the pan
• 3-4 tablespoons (44-60 milliliters) chilled water

Brownie Pecan Pie:

• 8 tablespoons (113 grams) unsalted butter
• 1/2 cup (85 grams) semisweet chocolate chips
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1/3 cup (42 grams) all-purpose flour
• 1/3 cup (35 grams) cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 1 1/2 cups (150 grams) pecans halves chopped, plus additional pecan halves to decorate the top (optional)
• whipped cream and/or vanilla ice cream for serving

Instructions

To make the pie crust:

• In a large bowl, combine the flour, sugar, and salt.
• Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea.
• Slowly add the cold water just until the dough comes together.
• Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
• Lightly grease a 9 inch (23 centimeter) pie dish with butter.
• On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 12 inches (30.5 centimeters) wide.
• Transfer to the prepared pie pan and decorate the edges as desired. Prick the bottom of the crust a few times with a fork. Refrigerate while you prepare the filling.

To assemble:

• Preheat oven to 350˚F (180˚C).
• Place the butter and chocolate chips in a large microwave safe bowl.
• Microwave in 30 second increments, stirring in between, until smooth.
• Stir in the granulated sugar, brown sugar, flour, cocoa powder, eggs, vanilla extract, coffee, and salt until smooth.
• Fold in the chopped pecans.
• Pour the mixture into the prepared pie dish and smooth the top. Decorate the top with additional pecan halves if desired.
• Place the pie dish on rimmed baking sheet and bake in the preheated oven until the top is just barely set through the center, 40-45 minutes.
• Allow the pie to rest at room temperature for 1 hour before serving with whipped cream or vanilla ice cream.