Monday, November 22, 2010

My kind of pie


Beautiful on the outside…


and glorious on the inside


The great part about this recipe is that it makes two pies. TWO! Great to bake and take.


The topping is made using basic pecan pie ingredients. I used the same ingredients from this pecan pie recipe and scaled them down to accommodate.


Mix brown sugar and flour.


Add corn syrup and vanilla. Yum!


And melted butter. Yummer!


A couple of eggs…


And pecans of course.


Then the chocolate part. This is easy. Just mix up a regular box of brownies according to the directions on the box.


Divide the brownie batter between two frozen deep dish pie shells.


Then divide the pecan pie topping right on top of that. Tah dah… two pies.

And bake away!


So the original intent when I decided to use brownies as the base, was to have the brownie texture inside the pie crust with the pecan pie right on top. But it turns out TOO much pecan pie mixture will yield a fudgy, syrupy center. The heaviness basically combined with the brownie batter instead of sitting on top.

Good, but I wanted to try it again to have a cakey, brownie texture instead.


So I baked two more pies.

This time I decreased the amounts of the ingredients for the pecan pie mixture and also used regular size pie shells instead of deep dish.

And voila…


Brownie Pecan Pie!


But now, after all that, I think I like the first one better. Especially straight out of the fridge. Fudgy and cold. Either way, it’s my kind of pie. Chocolatey!

Brownie Pecan Pie


3/4 cup melted butter
3/4 cup packed brown sugar
1 Tablespoon self-rising flour
3/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans

1 package brownie mix and ingredients listed on the box

2 frozen deep dish pie shells




1/4 cup melted butter
1/4 cup packed brown sugar
1 Tablespoon self-rising flour
1/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans

1 package brownie mix and ingredients listed on the box

2 frozen regular pie shells


  • Preheat oven to 350 degrees.
  • Place brown sugar in a large bowl and work out lumps. Add flour and stir together until the flour disappears.
  • Add corn syrup and vanilla. Stir until thoroughly until combined.
  • Add melted butter. Fold into mixture until it disappears.
  • Loosely beat two eggs in a separate bowl and fold into mixture until the eggs disappear.
  • Stir in pecans and set aside.
  • Prepare brownie batter as instructed on package.
  • Remove two frozen pies shells from freezer and divide brownie batter evenly between the two. (Deep dish for fudgy version and regular-size for the brownie version.)
  • Spoon pecan pie mixture evenly between the two pie shells.
  • Bake fudgy deep dish version for about 40-45 minutes. Place a large sheet of foil across the top of the two pies for the last 10-15 minutes to avoid pie crust from browning too much.
  • Bake brownie regular pie shell version for about 35 minutes.
  • Remove from oven and cool.

FYI – The fudgy version is really good refrigerated and I liked the brownie version best at room temperature.

So, what dessert are you planning to make this Thanksgiving? A special pie, cake, pudding? A decadent dessert? What’s your family’s favorite? Do tell.

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