This Fudge Brownie Pecan Pie features all the amazing qualities of fudgy chocolate brownies and gooey pecan pie filling atop a perfect all-butter pie crust!
THIS PIE!!! *cue the heart eye emojis*
I mean, soft fudge brownie meets toasty-on-the-top-gooey-under-the-surface pecan pie... The fillings kind of fuse in the center of the pie to create an amazing textured filling. Hands down my new favourite pie!
American Thanksgiving is next week, and if you haven't already made plans for dessert, I am practically begging you to give this recipe a try! Classic pecan pie with a very different but VERY delicious twist in adding a brownie layer!
Or save this recipe for the perfect finish to your Christmas dinner feast!
I love serving this pie with vanilla ice cream. Ice cream goes really well with brownies and also goes well with pie, so, why not?! You could also serve it with whipped cream if that's what you prefer on your pie!
This pie can be served after it has cooled down and set for about 2 hours, while it is still slightly warm, or it is also really tasty served chilled. Whichever you prefer!
If you enjoyed this recipe, I think you will love these similar recipes, too!
- Pecan Pie Bars -- These bars are so easy to make but are super delicious!
- Pumpkin Pie Recipe -- My homemade pumpkin pie recipe made with the same all-butter pie crust.
- Flourless Pecan Brownies {gluten free} -- These brownies are so, so good and are naturally gluten-free! Perfect if you are serving anyone with a gluten allergy.
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📖 Recipe
Fudge Brownie Pecan Pie
Equipment
- 9-inch pie pan
- parchment paper
- pie weights or dry beans
- mixing bowls
- measuring cups & spoons
- pastry cutter
- silicone spatula
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup cold salted butter, cubed
- 2-3 tablespoons ice water
For the Brownie Filling:
- ¼ cup salted butter, melted
- ½ cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup Dutch-processed cocoa powder
- 2 tablespoons all-purpose flour
For the Pecan Filling:
- ¼ cup salted butter, melted
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecan halves
Instructions
To Make and Blind Bake the Crust:
- In a medium-sized mixing bowl, stir together the flour, cornstarch, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter until the butter pieces are no bigger than peas. Add ice water, starting with 1-2 tablespoons and adding up to 3 in total or just until the dough starts to hold together when pinched. Turn onto a counter and form together into a disk with your hands. Generously flour the counter and the top of the disk of dough and begin to roll out into a circle about 12 inches in diameter.
- Transfer the 12-inch round of dough to an ungreased 9-inch pie pan. Gently work out any air pockets and form the dough to the bottom and sides of the pan. Fold the excess dough from the edges to form a thick edge and style/crimp as desired. Coat the bottom and sides of the pie crust with a generous coat of flour (This helps prevent the crust from going soggy). Cover and chill in the freezer for 30 minutes or refrigerate for 1 hour.
- Preheat the oven to 375℉. Take the chilled crust out of the freezer and cut a piece of parchment paper into a 12-inch diameter circle. Mould the parchment paper into the pan on top of the crust. Fill the lined pan almost to the top with pie weights (or dry beans like I use!). Bake in the preheated oven for 25 minutes or until the edges begin to turn lightly golden. Start preparing the fillings when the crust is baking (instructions below). Remove from the oven and very carefully lift the parchment paper and pie weights out of the pan. Use a fork to poke a few holes in the bottom of the pie crust and then let it cool slightly on a wire rack while you finish making the fillings.
To make the Brownie Filling:
- Whisk together the melted butter, sugar, eggs, and vanilla in a mixing bowl. Add the cocoa powder and flour and mix just until smooth and combined. Set aside.
To make the Pecan Filling:
- Whisk together the melted butter, brown sugar, eggs, and vanilla in a mixing bowl. Fold in the chopped pecans. Set aside.
To Assemble and Bake the Pie:
- Preheat the oven to 375℉. Pour the brownie filling into the slightly cooled pie crust and spread it into an even layer. Then, pour the pecan filling on top and gently spread it evenly on top of the brownie filling.
- Bake the pie in the preheated oven for 30-35 minutes or until the crust is nicely golden brown, the center has puffed up, and the nuts on top are toasted in appearance and fragrance. Let the pie cool on a wire rack for at least 2 hours before serving if you would like to serve it at room temperature or refrigerate for at least 4 hours (after it cools to room temperature) if you would like to serve it cold. This pie is great served room temperature or cold with vanilla ice cream or whipped cream. Enjoy!
Notes
Love and Cookies,
Naomi ♡
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Thank you so much for following Knead Some Sweets! ♡
Rachel
Can you use refrigerated pie crust?
Naomi Andres
Yes, for sure!