Brownie Pecan Pie

This pie is exactly what it sounds like: a pecan pie crossed with a brownie. The filling starts with a boiled sugar and corn syrup base, then 4 ounces of sweet chocolate and butter get stirred in until melted and glossy. That chocolate layer is what pushes this past a standard pecan pie into brownie territory.

Cooling the chocolate mixture before adding the beaten eggs is a step you can’t rush. Hot chocolate scrambles the eggs on contact, and you’ll end up with a lumpy, grainy filling instead of a smooth, fudgy one. Let it come down to warm, then add the eggs gradually while stirring constantly.

The pecans float to the top during baking, forming a crunchy layer over the dense, almost truffle-like chocolate filling underneath. After 50 minutes in the oven, the center should be just barely set with a slight wobble. It firms up as it cools.

Pro Tips

• Use sweet baking chocolate (like Baker’s German’s), not unsweetened. The corn syrup and sugar provide plenty of sweetness, but unsweetened chocolate makes the filling bitter.
• Pour the filling into an unbaked pie shell. The crust bakes alongside the filling for a fully cooked bottom.
• Don’t overbake. The filling should jiggle slightly in the center when you shake the pan. It sets as it cools.
• Serve with vanilla ice cream. The cold cream against the warm, fudgy pie is everything.

Variations

• Use dark corn syrup instead of light for a deeper, more caramelized flavor.
• Add a tablespoon of bourbon to the filling for a boozy Southern twist.