Brownie Pecan Pie is a twist on a classic pie in this amazing combination of two classic desserts. This pie is actually half brownie and half pecan pie. It is a heavenly dessert that is quite easy to make.

a lice of pecan brownie pie on to pf the rest of the pie in a pie dish.

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Pecan pie is a delicious, rich Southern pie made with pecans and filled with a soft, sweet egg based filling. Classic Pecan Pie is super easy to make and this brownie layered recipe is just as easy.

That’s right, I did say that this pie has a brownie layer. This dessert is actually a combination of a brownie and a pecan pie.

In the past, I had the idea in my head to make a beautiful layered brownie bars with a pecan pie layer over the top. Unfortunately, I was never able to perfect that recipe to be exactly as I imagined it.

This time, I reinvented my idea into a pie. After a couple of trials, this brownie pecan pie turned out perfect.

There is a soft pecan pie filling layer on the bottom, then a layer of moist brownie, with pecan crust on top. When putting this recipe together, the brownie layer actually goes on the bottom and the pecan pie filling is spooned over the top.

As the pie bakes, the layers actually switch places and that infuses brownie layer with a delicious pecan pie flavor in the process. The taste of this pie is pure heaven.

How To Make Brownie Pecan Pie

brownie layer spread in the pie shell for the brownie pecan pie.

Don’t be fooled by the layers, this pie is very easy to put together.

Note: I use prepared pie crust dough but homemade pie crust can be used if preferred.

Grease deep pie dish and fit pie crust in it. Make sure the crust is centered and gently mold it to the pie dish.

For the brownie layer, simply whisk all ingredients in a bowl until smooth. Spread brownie batter in the bottom of the crust evenly.

Spread crushed pecans over the brownie layer but do not press.

To make it easy, you can use the same mixing bowl, just wash and dry it first.

Whisk together the ingredients for pecan pie, whisk vigorously for a few seconds.

Do NOT pour the pie filling but spoon it over the pecans and brownie carefully with a large serving spoon.

Cover with aluminum foil, carefully tucking the ends so that you don’t squash the pie crust.

Place the pie dish on a baking sheet and bake covered for 40 minutes. Take off foil and bake uncovered for 55-60 minutes.

pecan pie in a pie crust shell in the pie baking dish.

Ingredient Tips and Substitutions

Buttermilk – use low fat buttermilk is the best option to create soft and moist texture. Normally, I don’t recommend substituting buttermilk in recipes because it never work as well. Although, with such a small amount you can substitute it with whole milk (or half and half) mixed with a little bit of lemon juice.

Eggs – remember to give them some time to warm up to room temperature prior to using, so give them 30-45 minutes on the counter.

Dark Corn Syrup – Corn syrup is an important addition because it adds a touch of sweetness to the pie. It also helps to prevent the mixture from crystalizing.

Pecans – The halved pecans contribute to both the look and texture of the pie filling. However, feel free to use crushed or chopped pecans instead of halves. You can also use walnuts if you wish.

whole brownie pecan pie in the pie baking dish with one slice taken out.

Frequently Asked Questions

How to Keep Pie Crust Edges From Browning Too Much

To keep the pie crust from getting too dark, you can cut 3-4 strips of aluminum foil that are about 2-3 inches wide and gently wrap them around the edge of the pie dish, covering the crust. Place it loose, no need to wrap it tight, you just need to create a direct heat barrier.

How should I store brownie pecan pie?

If you’re planning on serving it right away, you can leave it in an airtight container right on the countertop for 1 to 2 days. In the refrigerator, it will stay good for up to 5 days, just make sure to keep it air-tight.

a slice of brownie pecan pie on a plate next to the whole pie dish.

Some More Pies You Must Try

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Originally published on Will Cook For Smiles in November 2018.

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