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Brownie Pecan Pie

Katie Calton
Servings: 12 servings
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 3 hours 15 minutes
Bringing the best of fudgy brownies and pecan pie into one place, this Brownie Pecan Pie recipe is an indulgent addition to the dessert table.

Ingredients 

Pie Crust

  • 1/3 cup pecan halves
  • 1 1/2 cup all-purpose flour
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon Diamond kosher salt
  • 10 tablespoons unsalted butter, very cold or frozen
  • 1/2 cup water, cold
  • 1 tablespoon white distilled vinegar

Brownie

  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder*
  • 1/2 cup all-purpose flour
  • 1 teaspoon espresso powder**
  • 1/2 teaspoon Diamond kosher salt
  • 3 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons vegetable oil

Pecan Pie Caramel

  • 1 large egg
  • 1 egg yolk
  • 1/3 cup corn syrup
  • 1/3 cup dark brown sugar
  • 1 teaspoon Diamond kosher salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsalted butter, cold
  • 1 1/2 cups pecan halves
  • 1/3 cup unsweetened coconut flakes

Instructions

Pie Crust

  • In a food processor, pulse the pecan halves until they resemble coarse sand. To the same food processor, add the flour, sugar, and salt, and pulse to combine. Cut the butter into ½-inch cubes, then add directly to the food processor with the flour mixture. Pulse again until the butter is no smaller than pea-sized. Transfer the mixture to a medium bowl and add the water and vinegar. Using a spatula, toss the mixture together until it forms a loose dough. It will be slightly tacky and wet but should still hold together and be workable.
  • Dust a workspace with flour and turn the dough out onto it. Without overworking the dough, pat it into a round disc, sprinkling more flour onto the surface of the dough if it gets too sticky. Cover the disc tightly in plastic wrap, then refrigerate for at least an hour or up to overnight.  
  • Preheat the oven to 425° Fahrenheit. Dust the workspace with flour again and roll out the pie dough approximately 12-inches in diameter. Drape the dough into an 8-inch pie plate, trimming the dough as needed to leave 1-inch of excess over the edges. Fold the dough on top of itself, crimping it around the edges. Using a fork, poke several holes into the base of the crust.
  • Take a sheet of tin foil and gently press it into the pie crust, softly folding the tin foil over the edges to cover the pie dough. Fill the pie crust with dried beans, pie weights, or sugar. Blind bake the pie crust for 25 minutes. Gently remove the tin foil with the pie weights, return the pie crust to the oven, reduce the heat to 325° Fahrenheit, and continue baking for an additional 20-25 minutes until the crust is just beginning to brown.  

Brownie

  • While the pie crust bakes, make the brownies. In a medium bowl, combine sugars, cocoa powder, flour, espresso powder, and salt. Beat the eggs, then add to the dry ingredients along with the melted butter and oil. Whisk until there are no dry spots, being sure not to overmix. Once the pie crust is finished blind baking, pour the brownie batter into the crust. Return to the oven and bake for 50-60 minutes, or until a toothpick comes out with only a few moist crumbs.  

Pecan Pie Caramel

  • As the brownies bake, make the pecan caramel. In a saucepan over medium heat, whisk together the egg and egg yolk, corn syrup, brown sugar, and salt. Whisk continuously until the caramel begins to thicken and bubble, approximately 8-10 minutes. At this point, the caramel should coat the back of a spoon. Add the vanilla and butter, one tablespoon at a time, until melted. Remove from heat, then add the pecan halves and coconut flakes.  
  • When the pie comes out of the oven, top it with the pecan caramel. Allow the pie to cool for at least an hour, chilling in the refrigerator for up to 8 hours prior to serving. Enjoy with dollops of fresh whipped cream or vanilla ice cream.  

Equipment

  • 1 9-inch pie pan

Notes

* For an extra decadent brownie pecan pie, use dutch process cocoa powder in place of standard unsweetened cocoa powder. 
**Although the espresso powder offers balance and greatly enhances the cocoa flavor of the pie, if you don't have this ingredient on hand you may omit it.