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Pecan Brownie Pie
Pecan Brownie Pie
Pecan Brownie Pie
Pecan Brownie Pie cover
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From the Cook
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Pecan Brownie Pie

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a medium bowl combine the flour and salt.
2
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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.
3
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Add the vodka and a small amount of water, then toss with your hands to combine.
4
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Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
5
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Wrap the dough tightly in plastic wrap, then chill for at least one hour.
6
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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.
7
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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.
8
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The day you are going to bake the pie, roll out the pie dough into a rough circle about ⅛″ in thickness.
9
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Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
10
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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.
11
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Preheat the oven to 350 degrees F (180 degrees C) and place a parchment lined baking sheet on the bottom rack.
12
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In a large bowl, heat the butter in the microwave until fully melted.
13
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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.
14
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Whisk in the egg and vanilla until fully combined.
15
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Next, fold in the flour, cocoa powder, espresso powder, and salt until just combined.
16
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Fold in the chopped chocolate and chopped pecans.
17
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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.
18
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Top the brownie filling with more whole pecans.
19
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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.
20
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Allow the pie to cool completely before serving.

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Tips & Tricks (5)

  • Chill Your Pie Crust Thoroughly 🧊
    Refrigerate the dough for at least 2 hours and keep the lined crust cold until baking to prevent shrinkage and achieve maximum flakiness in your buttery crust.
  • Bloom Your Espresso Powder ☕
    Dissolve the espresso powder in a small amount of warm water before adding to the batter to intensify chocolate flavor without adding bitterness or dry spots.
  • Toast Your Pecans First 🥜
    Lightly toast pecans at 350°F for 5-7 minutes before adding to the filling to deepen their nutty flavor and prevent them from becoming soggy during baking.
  • Temper Your Chocolate Properly 🍫
    Melt chocolate over a double boiler and let it cool slightly before mixing with other wet ingredients to prevent curdling eggs and ensure a silky, fudgy texture.
  • Underbake for Maximum Fudginess ⏱️
    Remove the pie when a toothpick inserted in the center still shows moist crumbs (not completely clean) - residual heat will continue cooking it as it cools for that perfect brownie-like consistency.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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