Gooey Chocolate Brownie Pecan Pie is insanely decadent, that includes a flaky all-butter crust, brownie filling, and pecan pie topping. When you love brownies and pecan pie, you must do this!
The one factor that may make pecan pie… higher? Chocolate! I imply, it’s no secret I feel chocolate makes virtually something higher However there’s simply one thing concerning the mixture of gooey chocolate and crunchy pecans that’s completely divine!
Prior to now I’ve made Chocolate coconut pecan pie and traditional chocolate pecan pie… however this brownie pecan pie? Omg. It’s ridiculous!
The Pie Crust
Essentially the most time consuming a part of this recipe is certainly the crust. However oh, it’s so value it! When made proper, the crust is flaky, tender, and so buttery. An important factor to notice right here is that it MUST be par-baked. Aka blind baked. This implies you’ll fill the crust with dried beans or pie weights and bake it for about 20 minutes, then take away the weights and proceed baking for one more virtually 20 minutes earlier than you add the batter. This ensures your crust bakes by. Not needed for each pie recipe, however a should for pies with shorter bake occasions, like this one. When you skip this step, your crust will probably be uncooked.
The Brownie Filling
The gooey chocolate brownie filling is so decadent and fairly simple to whip up! An important factor to notice right here if the filling needs to be make proper earlier than you propose on including it to the crust and baking. In any other case it can seize and be very onerous – if not not possible – to get into the crust. And even if you happen to do get it into the crust, the feel won’t be the identical. So it’s essential to time this proper!
The Gooey Pecan Topping
Just like my notes on the brownie filling above, timing is the whole lot with the pecan topping! You need to make it proper earlier than you propose on serving the pie (though the brownie pie itself will maintain for as much as 24 hours, so you may make the whole lot as much as this step prematurely, then make the topping proper earlier than serving).
Additionally, maintain an eye fixed while you’re making the topping, as you don’t need to overcook the sauce. As soon as it’s thickened, it’s time to take it off the warmth. Over prepare dinner it and also you’ll have a rock onerous pecan sauce that may probably chip a tooth. And nobody desires that!
Extra Pecan Pie Recipes:
Brownie Pecan Pie
Gooey Chocolate Brownie Pecan Pie is insanely decadent, that includes a flaky all-butter crust, brownie filling, and pecan pie topping. When you love brownies and pecan pie, you must do this!
Substances
For the Crust:
- 2 and 1/2 cups (300g) all-purpose flour
- 2 Tablespoons (28g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter high-quality butter really helpful
- 1/3 cup (76ml) ice water extra provided that wanted
For the Brownie Filling:
- 1/2 cup (60g) flour
- 1/4 cup (22g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 6 Tablespoons (84g) unsalted butter
- 2 ounces semi-sweet chocolate chopped
- 3/4 cup (150g) granulated sugar
- 2 massive egg yolks
- 1 massive egg
- 1 teaspoon espresso powder
- 2 Tablespoons (28ml) oil canola, vegetable, or refined coconut oil all work nice right here
- 3/4 cup (128g) semi-sweet chocolate chips
For the Pecan Pie Topping:
- 1/2 cup (113g) unsalted butter divided
- 2 cups (227g) pecans roughly chopped
- 3/4 cup (235g) gentle corn syrup
- 1/2 cup (106g) darkish brown sugar packed
- 1 teaspoon floor cinnamon
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon superb sea salt
- 2 Tablespoons bourbon or darkish rum
- 2 teaspoons vanilla extract
Directions
For the Crust:
-
In a big bowl, combine collectively the flour, sugar, and salt. Add within the cubed butter and toss with a spatula to coat the butter within the flour.
-
Utilizing a pastry cutter, work the butter into the flour till the combination is a rough meal. The butter needs to be concerning the measurement of peas.
-
Utilizing a silicone spatula, slowly fold within the water. Pour the shaggy dough out onto a clear floor and knead it gently, till it comes collectively in a ball, including extra ice water provided that completely wanted.
-
Collect the dough into a big ball and gently flatten it right into a disk.
-
Wrap the disk in plastic wrap and place within the fridge to sit back for a minimum of 2 hour, or as much as 24 hours.
-
Take away the dough from the fridge quarter-hour earlier than you propose on rolling, as dough that’s too chilly will crack.
-
Calmly flour a rolling pin and a big clear work floor. Set the dough in the course of the work floor and – starting from the middle of the disk – roll the dough away from you in a single agency and even stroke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Calmly sprinkle extra flour on the work floor, pie dough, and rolling pin as wanted. You need to use simply sufficient to stop the dough from sticking. As your disc of dough turns into bigger, ensure to not overstretch the middle of the dough. Proceed rolling till the dough is about 16-inches in diameter, and round a 1/4″ in thickness.
-
Fastidiously fold the dough in half and lay it throughout one facet of a 10-inch glass or steel pie pan, putting the seam of the dough within the heart of the pan.
-
Gently unfold the crust, then use your palms to suit the dough down into the pan, ensuring there are not any gaps between the dough and the perimeters of the pan. When you see any seen air bubbles, gently burst them with a fork.
-
Utilizing kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inside rim of the pan. Roll the overhang beneath the rim of the pie plate and crimp.
-
Calmly cowl the crust with plastic wrap and place again within the fridge till wanted, a minimum of 1 hour.
For Par-Baking the Crust:
-
When able to par-bake, preheat the oven to 375 levels (F).
-
Take away crust from the fridge. Scrunch up a bit of parchment paper, then line the crust with the parchment paper and fill with pie weights or dry beans. Be certain the weights are evenly distributed across the pie crust.
-
Bake, within the decrease third of the oven, for 22 minutes. Take away from the oven. Fastidiously take away the pie weights and parchment paper and prick the underside of the crust throughout with a fork.
-
Place again within the oven and bake for one more 18 minutes, or till the underside of the pie crust is flippantly golden brown.
-
Take away the partially baked crust from the oven and place on a wire cooling rack.
-
Cut back the oven temperature to 350 levels (F).
For the Brownie Filling:
-
Observe: Make the brownie filling proper earlier than you propose on including it to the pie crust and baking!
-
In a medium bowl, whisk collectively the flour, cocoa powder, and salt. Set the bowl apart till wanted.
-
In a medium saucepan over low warmth, mix the butter and chocolate and prepare dinner, stirring often, till each are fully melted.
-
Scrape the chocolate/butter combination into a big mixing bowl. Add the granulated sugar, egg, and egg yolks, and vigorously whisk till nicely mixed.
-
Whisk within the vanilla, espresso powder, and oil. Utilizing a rubber spatula, fold within the flour combination, mixing simply till mixed.
-
Fold within the chocolate chips, mixing simply till mixed.
-
Unfold the filling within the backside of the partially baked pie crust. Place within the preheated oven and bake, within the decrease third of the oven, for 32 minutes, or till the highest is agency and the crust is golden brown.
-
Place on a wire cooling rack to chill for a minimum of half-hour (or as much as 6 hours). Proper earlier than you propose on slicing, make your pecan topping.
For the Pecan Pie Topping:
-
In a big skillet over medium warmth, soften 6 Tablespoons (84g) of the butter.
-
Add the pecans and toast, stirring often, about 3 to 4 minutes.
-
Cut back the warmth to low. Stir within the corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon, vanilla, and remaining butter (28g).
-
Cook dinner, stirring continuously, till the butter is melted and the combination is a thick syrup, about 3 minutes.
-
Prime the pie with the pecan topping. Let the topping set for five minutes, then slice and serve with ice cream.
