Are you a fan of brownies? How about a fall form of them?! I've created the ultimate autumn treat combination with this Pecan Brownie Pie! It's the most fudgy brownie layer topped with a pecan pie filling, all atop a classic pie crust! Pumpkin pie has always been my favorite Thanksgiving dessert, but this new recipe might just give it a run for its money!
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What You Need to Make This Recipe
- Semi sweet chocolate chips
- All purpose flour
- Cocoa powder
- Vanilla extract
- Chopped pecans
- Dark brown sugar
- Light corn syrup
- Granulated sugar
- Unsalted butter
Check out more cozy fall recipes here! 🍁
Step 1 - Prepare your crust.
If you're using a store bought pie crust, prepare it in a 9 inch pie dish as instructed on the package. If you'd like to make it from scratch, I recommend this recipe - it's super easy & you can make it in a stand mixer or blender. You only need one bottom crust so you don't have to worry about making the top look pretty!
Step 2 (Picture 1 below) - Make the pecan pie topping.
Brown 2 tablespoons of butter in a small saucepan and let it cool. Whisk together the corn syrup, brown butter, vanilla extract, brown sugar, cinnamon, nutmeg and salt. Then stir in one egg, followed by the pecans. Set it aside while you make the brownie batter.
Step 3 (Pictures 2 & 3 below) - Make the brownie layer.
These steps are just like the ones from my Samoa Brownies! First, you're going to melt the chocolate and butter until they're nice and smooth. Let that cool while you whisk the eggs and sugar together, and then pour the chocolate mixture into the eggs. Mix all of that together really well, then fold in the dry ingredients!
Step 4 (Pictures 4 & 5 below) - Assemble the pie.
Add the brownie batter to the cold pie crust and smooth it out with a spatula. Spread the pecan pie filling over so it's a nice blanket covering the brownies.
Step 5 (Picture 6 below) - Bake the pie.
Place the dish on a larger baking sheet and bake the pie at 350°F. When the edges start to puff up and you can see that the brownie is baked but the middle still jiggles slightly, it's ready to come out. It took mine about an hour and twenty minutes, but I recommend to start checking it around an hour.
Tips for Success
Use room temperature ingredients - About 30 minutes before you get started, take the eggs out of the fridge and let them sit at room temperature. This will help them combine with the rest of the ingredients better!
Chill the pie crust - I recommend doing this for every pie! Before you add the fillings, refrigerate or freeze the unbaked crust until it's firm. This will help prevent the dough from shrinking and losing its shape while it bakes!
Don't underbake it - That is, unless you like eating brownie batter! The first time I tested this pie, I only baked it for about 40 minutes. I took it out of the oven while the entire middle was still very jiggly, thinking the brownie would continue to bake afterward. It didn't. But, it was still delicious & I wasn't too mad about it!
Let it cool - The brownie will continue to bake a bit after you take it out of the oven, so let it sit for at least an hour before you cut into it! It'll also be easier to slice through when it's completely cooled. For nice clean cuts, use a warm chef's knife - run it under hot water for a minute and then dry it off before slicing into the pie!
FAQ & Storage
In an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
I haven't tested them with gluten free ingredients, but would love to hear how it goes if you try it!
I prefer slicing the pie into 8 triangles, but you can make them as big or small as you'd like!
Did you try this pie recipe?
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Pecan Brownie Pie
- 9 inch pie dish
- Mixing bowls
- Measuring spoons
- Measuring Cups or Scale
- 1 pie crust
Pecan Pie Topping
- 2 tablespoons unsalted butter browned
- ¼ cup light corn syrup
- ¼ cup dark brown sugar packed
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tiny pinch salt
- ½ teaspoon vanilla extract
- 1 large egg room temperature
- 1½ cups chopped pecans
- 10 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- Prepare your pie crust in an 9 inch dish and place it in the refrigerator or freezer. Preheat oven to 350°F.
Pecan Pie Topping
- Cook 2 tablespoons of butter in a small saucepan over low-medium heat while stirring constantly. Once the butter is melted, it will start to bubble and darken. When you see bits of the butter turning brown on the bottom of the pan and it smells nutty, remove it from the heat and let it cool.
- In a small bowl, whisk together the corn syrup, cooled brown butter, dark brown sugar, cinnamon, nutmeg, salt and vanilla extract. Mix in the egg. Finally, stir in the pecans.Set aside while making the brownie batter.
- Heat the butter and chocolate chips in the microwave, stirring every 30 seconds until it's melted and smooth. Let it cool.
- In a small bowl, whisk together the flour, cocoa powder and salt.
- In a large bowl, whisk together the eggs and sugar for 1-2 minutes. Add the melted chocolate & butter and stir for another 1-2 minutes.
- Fold the dry ingredients into the wet ingredients until the flour streaks have all disappeared.
Assemble the Pie
- Fill the pie crust with the brownie batter, and then add the pie filling on top so that it covers it completely.
- Place the pie on a large baking sheet and bake at 350°F for about 1 hour and 20 minutes. When the edges of the pie puff up so you can see that the brownie is baked, but the center is still very slightly jiggly, remove it from the oven.
- Let the pie cool for at least 1 hour before slicing into it. Enjoy!