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.
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.