Monday, November 22, 2010

My kind of pie

IMG_2950

Beautiful on the outside…

IMG_2956

and glorious on the inside

IMG_2944

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

IMG_2839

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.

IMG_2865

Mix brown sugar and flour.

IMG_2870

Add corn syrup and vanilla. Yum!

IMG_2880

And melted butter. Yummer!

IMG_2886

A couple of eggs…

IMG_2902

And pecans of course.

IMG_2905

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

IMG_2910

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

IMG_2930

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

And bake away!

IMG_2956

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.

IMG_2970

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…

IMG_2990

Brownie Pecan Pie!

IMG_2964

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

———————————

SUPER-FUDGY VERSION
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

———————————

OR

———————————

BROWNIE BASE VERSION
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.

Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Advertisement
Google Left
image
image
popshop
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey