This Fudgy Brownie Pecan Pie features all the amazing qualities of decadent chocolate brownies and gooey pecan pie filling atop a perfect all-butter pie crust!
Just look at that gooey buttery perfection!! If you love Pecan Brownies and Pecan Pie Bars, then this pie is the perfect pie for you! Like my Cheesecake Brownie Cupcakes, this fusion of two favorite desserts into one pie is an easy way to enjoy twice the desserts while only having to make one. This is perfect for the busy holiday season!
This pie could be a delicious addition to your Thanksgiving feast shining on its own or alongside Brown Sugar Vanilla Apple Pie or Homemade Pumpkin Pie for some variety. Other yummy pies to consider (in case you don't have enough food already going on) are Dark Chocolate Cream Pie or easy Coconut Cream Tarts!
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⭐️ Why You Need to Make This Recipe
- Flavor - Chocolate and pecans are always such a great combination and this pie is a wonderful way to combine these two of my favorite baking ingredients!
- Texture - The brownie layer is soft and fudge-like and the pecan layer is crunchy and gooey without being too syrupy like most pecan pies I have had.
- Method - There are 3 main steps to the recipe: pie crust, brownie pie filling, and pecan pie filling. Don't be intimidated, though, it is a fun project and so worth the result!
🧈 Ingredients
Here are the ingredients needed to make this pecan brownie pie.
Ingredient Notes
- Butter - A star ingredient in this recipe, butter is found in the crust, brownie filling, and pecan filling! But, we all know butter is worthy of being a star 3 times in one recipe.
- Sugar - You will need white sugar for the brownie pie filling and brown sugar for the pecan pie filling
- Cocoa - I always use this Dutch-processed cocoa that I buy at Costco in my baking recipes that call for cocoa powder, such as my Cookies and Cream Brownies.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, cornstarch, and salt. Cut the cubes of cold butter in using a pastry cutter.
Step 2: There should still be small clumps of butter throughout the flour mixture.
Step 3: Add just enough ice water for the dough to begin to come together. Turn onto a lightly flour counter and gently knead and press the dough together into a ball.
Step 4: Roll the dough out into a circle about 12 inches in diameter. Transfer the 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.
Step 5: Once chilled, line with parchment paper, pour beans or pie weights to fill, and blind bake the pie crust for 20-25 minutes or until the edges just begin to turn golden. Remove the parchment paper and pie weights immediately and prick the bottom of the pie crust all over with a fork.
Step 6: To make the brownie filling, whisk together the melted butter, sugar, egg, and vanilla until smooth. Add the flour and cocoa powder and whisk until incorporated.
Step 7: Make the pecan filling by whisking together the melted butter, brown sugar, eggs, and vanilla. Fold in the chopped pecans.
Step 8: Assemble the pie by pouring the brownie layer into the still-warm blind-baked crust. Smooth out the top.
Step 9: Pour the pecan pie filling on top.
Step 10: Bake in a preheated oven for 30-35 minutes or until the top is golden brown and the center has puffed up a bit.
Let the pie cool down to at least room temperature before slicing to serve. Or transfer to the refrigerator for at least 4 hours before serving. This pie really firms up nicely when chilled.
💡 Top Tip
This pie is absolutely delicious served with a scoop of vanilla ice cream! Or simply top with a generous amount of whipped cream if that's what you prefer!
🥧 More Pie Recipes
Looking for other recipes like this? Try these:
If you tried this Pecan Brownie Pie or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Fudgy 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 salted butter cold and cubed
- 2-3 tablespoons ice water
For the Brownie Filling:
- ¼ cup salted butter melted
- ½ cup 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 brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecans chopped
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.1 cup all-purpose flour, 1 tablespoon cornstarch, ¼ teaspoon salt, ½ cup salted butter, 2-3 tablespoons ice water
- 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. Mold 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, white sugar, egg, and vanilla in a mixing bowl. Add the cocoa powder and flour and whisk just until smooth and combined. Set aside.¼ cup salted butter, ½ cup white sugar, 1 egg, 1 teaspoon vanilla extract, ¼ cup Dutch-processed cocoa powder, 2 tablespoons all-purpose flour
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.¼ cup salted butter, 1 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 ½ cups pecans
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 at room temperature or cold with vanilla ice cream or whipped cream. Enjoy!
Rachel
Can you use refrigerated pie crust?
Naomi Andres
Yes, for sure!