Pecan Brownie Pie

  • Yield : 8-10 servings
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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  • One 14-ounce can sweetened condensed milk
  • 1/2 cup sugar
  • 2 cups (one 12-ounce bag) semi-sweet chocolate chips, divided
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 3 cups Fisher(R) Pecan Halves, divided
  • 2 tablespoons milk
  • 1 refrigerated pie shell
  • 1/4 cup white chocolate chips
  • 1 teaspoon milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 3/4 stick (6 tablespoons) unsalted butter, cold, cubed
  • 2 tablespoons cold shortening
  • 2 tablespoons cold water


Step 1

Preheat oven to 350°F.

Step 2

Make the filling: In a medium saucepan, simmer the condensed milk and sugar over medium heat, whisking steadily, 3 to 5 minutes or until the sugar dissolves. Shut off heat and whisk in 1½ cups of chocolate chips. In a medium bowl, whisk together eggs, vanilla, cinnamon and salt. Gently whisk chocolate mixture into egg mix, about a ½ cup at a time until well blended. Stir in 2½ cups of pecans.

Step 3

Bake the pie: Fill pie shell with filling. Bake on center rack of oven for 35 to 40 minutes, or until fairly firm in center. Cool.

Step 4

Chocolate sauce: After pie has cooled, place remaining ½ cup chocolate chips and milk in a small microwaveable dish. Microwave on HIGH for 30 seconds to 1 minute, stirring after 30 seconds, until chocolate has melted and sauce is smooth. Pour sauce over pie. Let cool.

Step 5

White chocolate glaze: For the white chocolate glaze, microwave white chocolate chips and milk on HIGH for 15 seconds. Stir and repeat in 10-second increments until the chocolate has melted. Drizzle white chocolate over pie. Sprinkle with the remaining ½ cup of pecans.

Step 6

Make the pie dough: In the bowl of the food processor combine and pulse to blend the flour, salt and sugar. Open the top and sprinkle the cubed butter and shortening over the dry ingredients. Close the top and pulse to blend 10 to 12 times or until the mixture resembles coarse meal. Pour the water through the top and pulse to blend. Do not over-mix or your pie crust will be tough and chewy. Turn dough onto a lightly floured surface and knead a few times until it holds together. Form into a disc, wrap with plastic wrap and chill in the refrigerator for 15 to 20 minutes. Roll into a circle that is about 2 inches larger than your pie dish. Line the dish with the rolled dough and form an edge. Fill as described in Step 3.

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