Brownie Pecan Pie

Introduction

There are desserts that comfort, desserts that impress, and desserts that simply stop conversation the moment they hit the table. Brownie Pecan Pie is all three. Imagine the crackly top and fudgy center of a brownie meeting the sticky, nutty sweetness of classic pecan pie — all cradled in a flaky, buttery homemade crust. This is the kind of dessert that earns a permanent spot in your holiday rotation.

This show-stopping pie takes two Southern favorites and merges them into one rich, decadent dessert. The flaky crust adds the perfect crisp foundation for the gooey brownie filling, while the glossy pecan topping creates a glistening finish that looks straight out of a bakery window. Whether you’re making it for Thanksgiving, Christmas, or simply a cozy weekend gathering, this pie brings warmth, nostalgia, and a touch of indulgence to every bite.

What makes this Brownie Pecan Pie truly special is its texture contrast — buttery crust, soft chocolate center, and caramelized nuts — all layered into one cohesive, beautiful dessert. It’s a pie that looks impressive but feels wonderfully homemade, the kind you slice generously and serve warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• The best of both worlds: Combines a fudgy brownie and a sweet pecan pie in one unforgettable dessert.
• Homemade all-butter crust: Flaky, rich, and perfectly golden — the base that holds it all together.
• Make-ahead friendly: Both crust and filling components can be prepped in advance.
• Perfect for celebrations: A stunning addition to Thanksgiving, Christmas, or any festive dessert table.
• Customizable: A splash of bourbon or rum deepens flavor, but you can omit it for a family-friendly version.
• Texture perfection: Crisp crust, gooey center, and crunchy topping — every bite is balanced.

Ingredients Breakdown

This recipe makes one 10-inch Brownie Pecan Pie that serves about 10 to 12 slices.

For the Crust

• 2 and 1/2 cups (300g) all-purpose flour
• 2 Tablespoons (28g) granulated sugar
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter — high-quality butter recommended
• 1/3 cup (76ml) ice water (more only if needed)

For the Brownie Filling

• 1/2 cup (60g) flour
• 1/4 cup (22g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 6 Tablespoons (84g) unsalted butter
• 2 ounces semi-sweet chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 teaspoon espresso powder
• 2 Tablespoons (28ml) oil (canola, vegetable, or refined coconut oil)
• 3/4 cup (128g) semi-sweet chocolate chips

For the Pecan Pie Topping

• 1/2 cup (113g) unsalted butter, divided
• 2 cups (227g) pecans, roughly chopped
• 3/4 cup (235g) light corn syrup
• 1/2 cup (106g) dark brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 2 Tablespoons bourbon or dark rum
• 2 teaspoons vanilla extract

Tools & Equipment Needed

• Large mixing bowls (at least two)
• Pastry cutter or food processor
• Rolling pin
• 10-inch glass or metal pie dish
• Parchment paper
• Pie weights or dried beans
• Medium saucepan
• Rubber spatula and whisk
• Cooling rack
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Crust

1. In a large bowl, mix the flour, sugar, and salt.
2. Add cubed butter and toss to coat it with flour.
3. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse meal. The butter should be about the size of peas.
4. Gradually fold in the ice water with a spatula until the dough starts to come together.
5. Transfer the dough onto a clean surface and knead gently until it forms a cohesive ball. Add more ice water only if necessary.
6. Shape into a disk, wrap in plastic, and chill for at least 2 hours (up to 24 hours).

Pro Tip: Chilling allows the butter to firm up, which ensures a flakier crust.

Step 2: Roll and Shape the Crust

1. Remove the dough from the fridge about 15 minutes before rolling.
2. Lightly flour your work surface and rolling pin.
3. Starting from the center, roll the dough outward, rotating it a quarter turn after each roll. Keep dusting lightly with flour as needed.
4. Roll to about 16 inches in diameter and 1/4 inch thick.
5. Carefully fold the dough in half and place it over a 10-inch pie pan. Unfold and press it gently into the pan, ensuring no air pockets remain.
6. Trim the edges, leaving a 1½-inch overhang, then roll the excess underneath to create a thick rim. Crimp as desired.
7. Cover with plastic wrap and chill again for at least 1 hour.

Step 3: Par-Bake the Crust

1. Preheat the oven to 375°F (190°C).
2. Line the chilled crust with scrunched parchment paper and fill it with pie weights or dried beans.
3. Bake in the lower third of the oven for 22 minutes.
4. Carefully remove parchment and weights, then prick the crust bottom all over with a fork.
5. Return to the oven for another 18 minutes, until golden and crisp.
6. Cool on a wire rack, and reduce oven temperature to 350°F (175°C).

Step 4: Make the Brownie Filling

Note: Prepare the brownie batter right before baking.

1. In a medium bowl, whisk together flour, cocoa powder, and salt.
2. In a saucepan over low heat, melt butter and chopped chocolate together, stirring until smooth.
3. Pour the melted mixture into a large bowl. Add sugar, whole egg, and yolks; whisk until combined.
4. Whisk in vanilla, espresso powder, and oil.
5. Using a spatula, fold in the flour mixture until just combined.
6. Fold in chocolate chips.
7. Pour filling into the par-baked crust, spreading evenly.
8. Bake for 32 minutes, or until the top is set and crust golden brown.
9. Cool on a wire rack for at least 30 minutes (or up to 6 hours).

Step 5: Prepare the Pecan Pie Topping

1. In a large skillet over medium heat, melt 6 tablespoons (84g) of butter.
2. Add pecans and toast for 3–4 minutes, stirring frequently.
3. Reduce heat to low, then stir in corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon, vanilla, and remaining butter (28g).
4. Cook, stirring constantly, until thickened into a syrup, about 3 minutes.
5. Pour the warm pecan mixture over the brownie pie and let it set for 5 minutes before slicing.

Step 6: Serve

Slice and serve warm or at room temperature. Top with vanilla ice cream or whipped cream for an indulgent finish.

Tips & Variations

• Make it alcohol-free: Omit the bourbon or rum for a kid-friendly version.
• Nut-free twist: Replace pecans with toasted coconut flakes or chopped pretzels for crunch.
• Add chocolate intensity: Mix in dark chocolate chunks instead of semi-sweet chips.
• Gluten-free version: Substitute an all-purpose gluten-free flour blend for the crust and filling.
• Dairy-free adaptation: Use vegan butter alternatives and coconut oil for richness.
• Make mini pies: Use small tart shells for individual servings — perfect for parties or gifting.

Flavor Profile & Pairings

This pie delivers an indulgent balance of fudgy chocolate, buttery pastry, and caramelized nuttiness. The deep cocoa notes contrast beautifully with the toasty pecans and hint of bourbon, creating a flavor that’s both sophisticated and comforting.

The crust offers a delicate flake that melts into the warm filling, while the topping provides that irresistible chew and crunch. Each layer complements the next, ensuring no bite tastes the same.

Pair this dessert with:

• A scoop of vanilla or butter pecan ice cream
• A dollop of whipped cream
• A drizzle of warm chocolate or caramel sauce

Nutritional Overview (Approximate per serving)

Component	Amount
Calories	640 kcal
Protein	7 g
Carbohydrates	68 g
Fat	40 g
Fiber	4 g
Sugar	42 g

Dietary Notes:
Contains gluten, dairy, and nuts. Suitable for vegetarians.

Make-Ahead & Meal Prep Tips

• Pie crust: Can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months.
• Brownie filling: Mix dry ingredients in advance and store sealed at room temperature.
• Fully baked pie: Can be made 1 day ahead and stored covered at room temperature.
• Reheating: Warm slices in a 300°F oven for 10 minutes before serving.

FAQs

1. Can I use a store-bought crust?
Yes, a quality frozen or refrigerated crust will work, though homemade delivers the best flavor and texture.

2. Can I make this without bourbon or rum?
Absolutely. Simply omit it — the pie will still be rich and flavorful.

3. How should I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Bring to room temperature or reheat gently before serving.

4. Can I freeze Brownie Pecan Pie?
Yes! Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge before reheating.

5. How do I prevent a soggy crust?
Proper par-baking and cooling are key. Ensure the crust is lightly golden before adding the brownie filling.

6. How can I tell when it’s done?
The brownie layer should be set with a slightly glossy top, and the crust golden at the edges.

Cooking Timeline at a Glance

Step	Time
Crust prep & chill	2–24 hours
Rolling & shaping	20 minutes
Par-baking	40 minutes
Brownie filling & bake	32 minutes
Cooling	30–180 minutes
Pecan topping	10 minutes
Total Active Time	~1 hour
Total (including chilling)	~5 hours

Serving Suggestions

• Serve warm with ice cream or chilled for cleaner slices.
• Garnish with extra toasted pecans for presentation.
• Drizzle chocolate ganache or caramel over the top for added flair.
• For holidays, serve on a decorative pie stand or with a dusting of powdered sugar.

Recipe Variations

1. Mocha Brownie Pecan Pie: Add 1 tablespoon espresso powder to the brownie layer for deeper coffee notes.
2. Salted Caramel Pecan Brownie Pie: Drizzle salted caramel sauce between layers for a sticky surprise.
3. Triple Chocolate Version: Mix milk, dark, and white chocolate chips for extra indulgence.
4. Pumpkin Spice Pecan Brownie Pie: Add 1 teaspoon pumpkin pie spice to the pecan layer for a seasonal twist.

Ingredient Spotlight

Pecans

Pecans bring a buttery, slightly smoky richness to this pie. Look for plump, golden-brown nuts with no bitterness. Store them in the freezer in an airtight container to preserve freshness.

Butter

High-quality unsalted butter gives both crust and filling their signature flavor. European-style butter, with higher fat content, creates a richer texture and golden hue.

Pro Cooking Tips

• Chill your crust twice: Once after mixing and again after shaping. This prevents shrinking during baking.
• Don’t overmix brownie batter: Stop as soon as the dry ingredients disappear for a fudgier texture.
• Toast the pecans: Toasting intensifies flavor and prevents sogginess once combined with syrup.
• Bake on the lower rack: Ensures even baking and a crisp crust bottom.
• Cool before topping: Allow the brownie layer to set so the pecan syrup sits beautifully on top.

Storage & Freezing Guide

Room Temperature: Store covered for up to 1 day.
Refrigerator: Keeps well for 3–4 days, wrapped tightly.
Freezer: Freeze individual slices or the entire pie for up to 2 months. Wrap first in plastic, then foil.
Thawing: Thaw overnight in the refrigerator, then warm gently before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	640
Total Fat	40g
Saturated Fat	19g
Cholesterol	130mg
Sodium	180mg
Total Carbohydrates	68g
Dietary Fiber	4g
Sugars	42g
Protein	7g

Expanded Conclusion

Brownie Pecan Pie isn’t just another dessert — it’s the kind of rich, soul-satisfying indulgence that makes memories. The marriage of fudgy brownie and caramelized pecan pie creates an experience that’s equal parts familiar and extraordinary. From the first flaky bite of crust to the last spoonful of gooey chocolate center, it’s everything a dessert lover dreams of.

Whether you’re serving it at Thanksgiving, a family gathering, or simply on a quiet Sunday afternoon, this pie will always steal the spotlight. It’s deeply chocolatey, nutty, and unapologetically decadent — the perfect finale to any meal.

If you try this Brownie Pecan Pie, share it with loved ones, tag your creations online, and don’t forget to save the recipe for your next celebration. Because once you’ve made it once, you’ll be craving it again long before the next holiday rolls around.

Print