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My kind of pie

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Beautiful on the outside…

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and glorious on the inside

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

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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.

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Mix brown sugar and flour.

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Add corn syrup and vanilla. Yum!

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And melted butter. Yummer!

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A couple of eggs…

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And pecans of course.

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

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

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

And bake away!

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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.

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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…

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Brownie Pecan Pie!

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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

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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

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OR

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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

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  • 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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255 comments on “My kind of pie”

  1. The fudgy version is the best pie ever. I’ve made it every year since I came across this website. It’s amazing 

  2. Awesome. Do most people use a hand or a stand mixer for this recipe? Any difference in final result or effort/time required?
    Thanks!
    Dave

  3. Hi! I love this recipe. I was wondering though, is it ok to refrigerate the pie (uncooked) the night before (so with the pie crust filled with raw brownie and topped w the pecans) and then cook it the next day?

  4. Do you think this would freeze and defrost okay? We have a friendsgiving a couple of weeks before Thanksgiving and it would be great to use one pie at each event.

  5. It’s such a pain that I literally can’t find pecans anywhere in my country. I’m drooling every time I see a pecan pie picture, and yours looks too delicious! Hoping that one day I’ll get hold of some pecans and make this recipe :)

  6. Agreed-it’s my kind of pie too. The cake one looks better but I would eat the other one. YUM!!:-)

  7. Just made this for tomorrow’s Thanksgiving dinner! Cannot wait to try them…

  8. I don’t know how I keep making Pinterest recipes to the letter and they still don’t turn out … are you sure 3/4 cup of butter is correct? It would NOT “disappear” and I finally wound up pouring some of it down the sink. I baked the pies for 40 minutes and the inside is soup. I let them sit for a good while, but they never did sit up, so I just heated the oven back up and I’m putting them in for 10 more minutes. I was going to take one to a potluck tonight, but I can’t serve that. What did I do wrong?

  9. I just made this yesterday! AMAZING!

    My brother and his 2 friends finished half the pie before it had even cooled.

    …and I had it today for breakfast…

    loved the idea of covering the pie with foil so that the crust doesn’t overbake! thanks!

  10. I know people who would kill for this pie!!!

  11. I’ve been following your posts for a while now, trying a few recipes now and then, but tonight I came across this and it looked really good.
    Right now I’m waiting for the pies to come out of the oven. I can’t wait to bring them to school for the Teacher’s Day festivity we’re having tomorrow.
    I hope I don’t turn out eating both of them by myself though!
    Greeting from Mexico :)

  12. Can’t wait to make this pie!!!!

  13. ???? ???!!! ????? ?????????!! ????? ??????????!!!!

  14. Oh wow. I can feel myself getting fatter just looking at this pie. I have to try this.

  15. If you are A-MAZ-ING enough (which you are) to make that pie, then try making creme brulee sometime!! If you have already posted about it please email me at maggiesully99@yahoo.com, I’m new to here and do not know of any.

  16. Made this is afternoon. I put it in a 13×9 buttered pan because I’m not a fan of crust. I think we’ve found out new favorite! Thank You! =)

  17. Guess what’s in the oven. Yup, the super fudgy version. Can’t wait for dinner!

  18. I must say this was sooooo yummo!!!!!!!!!!! I made it today for a party and put the other in the fridge for saturday…although I don’t know if it will make it to saturday!!!!! Thanks..and I LOVE your site!!!! I make my son the cake pops and freeze them..he has allergies and I need to have special ‘treat’ back ups for him for parties etc. I make them dairy and egg free..and they are still super yummy!!!!

  19. I plan on making this pie for our family Christmas dinner but would like to make one pie with the fudgy brownie base and the other pie with the more cakey brownie base. Can you help me figure out how to do this? Thank you. By the way, love the cake balls/pops. I’ve started making them myself. Merry Christmas.

  20. I LOVE this pie. It was a hit at my party tonight. Thank you for the idea!

  21. Holy Moly….I just made the super gooey fudgy one for my family – they went crazy for it. Brought the 2nd one over the next day and it got a warmer wlecome then I did!!! Thanks for our new favorite pie!!!

  22. I made these the other day and I tell you what…. they are AWESOME. I used the regular sized pie crusts but mine still came out gooey which was fine. :) I took them out after 30 mins because I didn’t want the pecan topping to get too hard. The edges of the topping were a bit crunchy but it was the perfect blend of crunchy, chewy and gooey. Shamefully, I have eaten half a pie by myself. lol Thank you for the awesome recipe.

  23. I usually don’t like pecan pie (what, a girl from the South who doesn’t like pecan pie?!? I know….), but this brownie one looks wonderful!

  24. Many thanks for that marvelous post! I really enjoyed reading it, I believe you are a great author. I added your blog official coach handbagsto my bookmarks and will return soonto your blog.

  25. That pie looks amazing! I made a Rum Cake for Thanksgiving but I think I’ll need to make your brownie pecan pie for Christmas.

  26. I made the super fudgy version for thanksgiving and it was a hit. I absolutely loved it. I think I’m truly addicted to it now ;)

  27. Everyone loved these pies during Thanksgiving. I made the super -fudgy version. :)

  28. I made these for Thanksgiving and my family and friends loved them. They were so easy to make and did not last long on the table!

  29. oh i made this over the weekend and it was great! not quite gooey enough, but thats probably due to me guesstimating cooking times! There was no excuse for me baking it, as being in the UK there is no Thanksgiving, but who cares? the pie tasted just as great without the excuse

  30. I would like to thank you for the 3 deserts recipes I used this Thanksgiving. I made your brownie pecan pie. I was so very good. I cut the ingredients in half to make only 1 pie and then adjusted it so I ended up with a pie in the middle of your 2 pies. Every one could not believe that it was a brownie on the bottom. The second one I made was your Cheese cake Bars. But, I put it in a Cheese cake pan. I was told by every one that it tasted like a boston cream pie. The last one was your mini pumpkin pies. My mom thought I made them all look like little pumpkins by hand not with the cookie cutter. They were a big hit especially by my 2 year old niece. She ate so many I didn’t get one. Thank you so much for sharing your recipes.

  31. Not sure which recipe I would go with – Super Fudgy or Basic Brownie. Probably would need to make both. Delightful!

  32. OH.MY.GOODNESS. I am going to try this recipe soon!!! I LOVE pecan pie!

  33. ohhh that looks great. I am loving the chocolate.

  34. Made this for Thanksgiving this year and got MAJOR compliments!!! Thanks so much for the recipe . . . now to try the fudgey version at some point. :-)

  35. making these right now! we have our thanksgiving late (sunday) and this is going to be a hit! I know it! :) Thanks for this!! i’ll let ya know how it goes over!

  36. I made your pie and it was delicious! I made the ooey gooey one and had Rave reviews from all that had it.

  37. I tried this pie for Thanksgiving and it was a hit. I had to bake it a lot longer that suggested though. No worries because it was yummmmy! Also, the leftovers have kept well for the past couple of days.

  38. I was sous chef for my mom!
    I also made a pie similar to that – but I used walnuts instead, and put a layer of cream cheese/vanilla/sugar in the brownie mix. Yum!

  39. I made this for Thanksgiving and everyone LOVED it!!!!!!!!! I will defintly be making it again for Christmas!!!!!!!!!!!!!!!

  40. I’ve made the chocolate chip bourbon pecan pie and wonder if I could combine the idea and present this wonderful chocolaty version to really make the chocolate lovers crazy! I would definitely have the brownies with chocolate chips too!

  41. So, I made two of these pies for Thanksgiving. One for work, one for my family. They were SUCH a huge hit. Loved them chilled. So good that my sister wants that to be a substitute for her birthday this year instead of the usual cookie cake. Thank you for posting this.

    -K. Michelle

  42. My pies are in the oven as we speak. I am trying the brownie version first, then we’ll taste compare with the fudgy version next!!! Bake On!!

  43. Ya know, I’ve always loved the pecan pie topping but not really the insides……now THIS chocolatey filling i could really sink my teeth into!! yummmmm!!

  44. Made the fudgy version) and my husband loved it! I could swear I saw them shown in mini pie version and I can’t find the post! I was wondering how long to bake them if I made mini pies–any idea??

  45. hi angie,
    i’m taca from malaysia.. i just get to know ur website when i was searching for popcake! and yes i read ur postings and keep clicking on older post button! i just can’t stop! especially when reading ur entries and ur glorious photos!

    unfortunately, i’m a type 1 diabetic… but i hope that it is not an excuse to stop me from enjoying my life..

    btw, i hope somehow after this u can post some recipes (desserts!) that low in carbs and maybe use sugar substitute~

    thank u~

  46. since i’m in my cupcake phase right now, i decided to combine pumpkin and custard pies into a cupcake! i altered martha stewart’s pumpkin cupcake recipe, filled it with vanilla custard, topped it with whipped cream frosting (cus what’s pie w/o whipped cream?) and streusel topping. yuuuum!

  47. I hope you have a WONDERFUL Thanksgiving : )

  48. We made the browine version for Thanksgiving and it turned out wonderfully. Thanks so much for sharing!!!!

  49. Happy Thanksgiving! I made these pies and brought them to two family celebrations. They were the hit of the dessert table at both. My chocoholic aunt told me it was the best dessert she’d ever had, and that’s saying something! Thanks Bakerella!

  50. A delicious pumpkin cake roll!! :)

  51. I made this for Thanksgiving and wept tears of joy as my pancreas went into shock. Thanks for sharing!

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