Name: Pecan Brownie Pie
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Yield: 8 slices
Cuisine: American
Ingredients: 1.42 cups all-purpose flour; 0.5 tsp salt; 0.5 cup unsalted butter; 2 tablespoons vodka; 0.5 cup ice water; 0.25 cup unsalted butter; 0.22 cup bittersweet chocolate; 0.36 cup brown sugar; 0.33 cup granulated sugar; 1 egg; 0.5 tsp vanilla paste; 0.35 cup all-purpose flour; 0.22 cup dutch process cocoa powder; 0.5 tsp espresso powder; 0.5 tsp salt; 0.12 cup bittersweet chocolate; 0.09 cup pecans

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Pecan Brownie Pie

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Ingredients

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Instructions

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Instructions

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka and a small amount of water, then toss with your hands to combine.

Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for at least one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 30 minutes, but ideally overnight.

The day you are going to bake the pie, roll out the pie dough into a rough circle about ⅛″ in thickness.

Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.

Take the pie crust out, cut off the excess dough, and crimp the edges as desired, then chill for another 30 minutes while you make the brownie filling.

Preheat the oven to 350 degrees F (180 degrees C) and place a parchment lined baking sheet on the bottom rack.

In a large bowl, heat the butter in the microwave until fully melted.

Stir in the chocolate, brown sugar, and granulated sugar. If needed, heat the mixture in the microwave in 20 second increments until the chocolate is fully melted.

Whisk in the egg and vanilla until fully combined.

Next, fold in the flour, cocoa powder, espresso powder, and salt until just combined.

Fold in the chopped chocolate and chopped pecans.

Take the pie crust out of the fridge and pour the batter into in the center. Using a rubber spatula, spread the brownie filling out evenly and smooth out the top.

Top the brownie filling with more whole pecans.

Place the pie directly on the hot baking sheet in the oven and bake the pecan brownie pie for 45-50 minutes or until a toothpick inserted comes out clean and the pie crust is golden.

Allow the pie to cool completely before serving.

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Tips & Tricks (5)

Toast Your Pecans First 🥜
Lightly toast pecans at 350°F for 5-7 minutes before adding to the filling to deepen their flavor and prevent a soggy, underroasted texture in the final pie.
Bloom Your Espresso Powder ☕
Dissolve espresso powder in a small amount of warm water before mixing into the batter to fully activate its flavor compounds and eliminate grittiness.
Chill Your Crust Before Filling 🧊
Refrigerate your pie crust for at least 30 minutes after pressing it in the pan to prevent shrinkage and ensure crispy, flaky edges that won't get soggy from the brownie filling.
Use Ice Water for Flaky Pastry 💧
Keep your water and butter ice-cold when making the crust and add it gradually—this creates steam pockets that produce superior flakiness compared to room-temperature ingredients.
Underbake Slightly for Fudginess 🍫
Remove the pie when a toothpick inserted in the center shows a few moist crumbs (not clean), then let it cool completely—carryover heat will set it to perfect fudgy consistency without drying out.