Saturday, November 30, 2013

Brownie Pecan Pie

Whether for Thanksgiving, Christmas, or any other occasion, this pie is the best of both worlds - fudgy brownies AND pecan pie! Even better, you don't have to make brownies or pie crust from scratch - frozen pie crusts work just fine, and brownie mix makes for a quick and tasty shortcut. Simply mix up a pecan pie batter, pour over the brownie batter, and bake. Easy!

The brownie layer is cakier (that is so not a word) than how I usually like my brownies, but it gives structure to the pie. For a gooey, fudgier option, check out Bakerella's post! Keep in mind that this recipe makes two pies - one for eating, and another for sharing :)

Brownie Pecan Pie
adapted from Bakerella

1/4 cup packed brown sugar
1 Tbsp all-purpose flour
1/4 cup light corn syrup
1 tsp vanilla extract
1/4 cup melted butter
2 eggs, room temperature
2 cups pecan halves
1 box brownie mix (not the family size)
2 frozen regular pie shells (not deep dish)

Place the brown sugar in a large bowl and press out any lumps. Add the flour and stir until completely combined. 

Add the corn syrup and vanilla; stir until combined. Fold in the melted butter and mix completely.

Loosely beat the eggs and fold into the sugar mixture. Stir in the pecans and set aside.

Prepare the brownie batter according to package directions.

Divide the brownie batter between the pie shells. Spoon the pecan mixture on top .

Bake for 35 minutes in a 350° oven, placing foil over the top during the last 10-15 minutes to prevent the pie crust from overbrowning.

Let cool completely before eating.

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