Gooey Chocolate Brownie Pecan Pie is insanely decadent, featuring a flaky all-butter crust, brownie filling, and pecan pie topping. If you love brownies and pecan pie, you have to try this!
The only thing that can make pecan pie… better? Chocolate! I mean, it’s no secret I think chocolate makes almost anything better But there’s just something about the combination of gooey chocolate and crunchy pecans that’s utterly divine!
In the past I’ve made Chocolate coconut pecan pie and classic chocolate pecan pie… but this brownie pecan pie? Omg. It’s ridiculous!
The Pie Crust
The most time consuming part of this recipe is definitely the crust. But oh, it’s so worth it! When made right, the crust is flaky, tender, and so buttery. The most important thing to note here is that it MUST be par-baked. Aka blind baked. This means you’ll fill the crust with dried beans or pie weights and bake it for about 20 minutes, then remove the weights and continue baking for another almost 20 minutes before you add the batter. This ensures your crust bakes through. Not necessary for every pie recipe, but a must for pies with shorter bake times, like this one. If you skip this step, your crust will be raw.
The Brownie Filling
The gooey chocolate brownie filling is so decadent and pretty easy to whip up! The most important thing to note here if the filling should be make right before you plan on adding it to the crust and baking. Otherwise it will seize and be very hard – if not impossible – to get into the crust. And even if you do get it into the crust, the texture will not be the same. So it’s very important to time this right!
The Gooey Pecan Topping
Similar to my notes on the brownie filling above, timing is everything with the pecan topping! You want to make it right before you plan on serving the pie (although the brownie pie itself will keep for up to 24 hours, so you can make everything up to this step in advance, then make the topping right before serving).
Also, keep an eye when you’re making the topping, as you don’t want to overcook the sauce. Once it’s thickened, it’s time to take it off the heat. Over cook it and you’ll have a rock hard pecan sauce that will likely chip a tooth. And no one wants that!
More Pecan Pie Recipes:
- Pecan Pie Bars
- Overnight Bourbon Pecan Pie French Toast Casserole
- Pecan Pie Cheesecake
- Pecan Pie French Toast
- Easy Pecan Pie Cheesecake Bars
- Pecan Pie Energy Bites
Brownie Pecan Pie
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 all work great here
- 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
For the Crust:
- In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and toss with a spatula to coat the butter in the flour.
- Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas.
- Using a silicone spatula, slowly fold in the water. Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed.
- Gather the dough into a large ball and gently flatten it into a disk.
- Wrap the disk in plastic wrap and place in the refrigerator to chill for at least 2 hour, or up to 24 hours.
- Remove the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack.
- Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and - beginning from the center of the disk - roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a 10-inch glass or metal pie pan, placing the seam of the dough in the center of the pan.
- Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the sides of the pan. If you see any visible air bubbles, gently burst them with a fork.
- Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. Roll the overhang underneath the rim of the pie plate and crimp.
- Lightly cover the crust with plastic wrap and place back in the refrigerator until needed, at least 1 hour.
For Par-Baking the Crust:
- When ready to par-bake, preheat the oven to 375 degrees (F).
- Remove crust from the fridge. Scrunch up a piece of parchment paper, then line the crust with the parchment paper and fill with pie weights or dry beans. Make sure the weights are evenly distributed around the pie crust.
- Bake, in the lower third of the oven, for 22 minutes. Remove from the oven. Carefully remove the pie weights and parchment paper and prick the bottom of the crust all over with a fork.
- Place back in the oven and bake for another 18 minutes, or until the bottom of the pie crust is lightly golden brown.
- Remove the partially baked crust from the oven and place on a wire cooling rack.
- Reduce the oven temperature to 350 degrees (F).
For the Brownie Filling:
- Note: Make the brownie filling right before you plan on adding it to the pie crust and baking!
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set the bowl aside until needed.
- In a medium saucepan over low heat, combine the butter and chocolate and cook, stirring frequently, until both are completely melted.
- Scrape the chocolate/butter mixture into a large mixing bowl. Add the granulated sugar, egg, and egg yolks, and vigorously whisk until well combined.
- Whisk in the vanilla, espresso powder, and oil. Using a rubber spatula, fold in the flour mixture, mixing just until combined.
- Fold in the chocolate chips, mixing just until combined.
- Spread the filling in the bottom of the partially baked pie crust. Place in the preheated oven and bake, in the lower third of the oven, for 32 minutes, or until the top is firm and the crust is golden brown.
- Place on a wire cooling rack to cool for at least 30 minutes (or up to 6 hours). Right before you plan on slicing, make your pecan topping.
For the Pecan Pie Topping:
- In a large skillet over medium heat, melt 6 Tablespoons (84g) of the butter.
- Add the pecans and toast, stirring frequently, about 3 to 4 minutes.
- Reduce the heat to low. Stir in the corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon, vanilla, and remaining butter (28g).
- Cook, stirring constantly, until the butter is melted and the mixture is a thick syrup, about 3 minutes.
- Top the pie with the pecan topping. Let the topping set for 5 minutes, then slice and serve with ice cream.
Michelle Crooks says
How much vanilla do you add to the brownie layer?
This was delicious! The brownie base was a totally perfect fudgey brownie on its own and the pecan pie topping was also great. The topping thickened into a nice syrup and didn’t get too hard at all. If you have a version of the brownie recipe for a full batch, I would totally eat the brownies on their own!
Serena Devoto says
Hello! Corn syrup is not been found in my country! Is it possible to change it with anything? For example Maple syrup or honey. Thank you
Codruta Grice says
I made brownie pies in the past, adored by my family!
I really, really want to make this pie, with the pecans layer! What about leftovers? Is the pecan layer getting too hard, once cooled? It seems like it does…from your notes…I hope this is not the case!
Thank you for your time,
Annette Schaefer says
Hi there, what could I use instead of the alcohol in the pecan layer. I was thinking of 2 T. Coffee. Any other ideas?
Ashley Manila says
Hi Annette! I would say coffee or one tablespoon of vanilla extract and one tablespoon of water.