Mouthwatering Brownie Pecan Pie

Here is my favorite brownie pecan pie recipe, with a rich, fudgy brownie layer baked right into a classic pecan pie filling, all nestled in a buttery pie crust.

This brownie pecan pie is always a hit at family gatherings. It’s the perfect dessert when you can’t decide between brownies or pecan pie—now you can have both in every single bite!

What Kind of Pecans Should I Use?

For this brownie pecan pie, you’ll want to use raw pecans rather than pre-roasted or candied ones, since they’ll be baking in the oven and you don’t want them to burn. Fresh pecans make a big difference in flavor, so if possible, give them a quick taste before using them to make sure they haven’t gone rancid – pecans have a high oil content and can go bad faster than other nuts. You can buy pecan halves and roughly chop them yourself, or save time by grabbing pre-chopped pecans from the baking aisle. If you’re storing pecans at home, keep them in the freezer to maintain their freshness for months.

Options for Substitutions

This recipe has some room for swaps, though a few ingredients are best left as-is:

• Pecans: While pecans are traditional, you can use walnuts for a similar texture and slightly different flavor. Toasting them beforehand will bring out even more richness.
• Bourbon or dark rum: If you’d rather skip the alcohol, replace it with the same amount of vanilla extract or strong brewed coffee. The coffee will actually complement the chocolate nicely.
• Espresso powder: Don’t have espresso powder? Use instant coffee granules instead – they work the same way to deepen the chocolate flavor without making it taste like coffee.
• Light corn syrup: You can substitute with dark corn syrup, honey, or golden syrup. Keep in mind that honey will add its own flavor, and dark corn syrup will make the filling slightly more robust.
• Semi-sweet chocolate: Feel free to use bittersweet chocolate or even milk chocolate depending on your preference. Just know that milk chocolate will make the brownie layer sweeter.
• All-purpose flour: For the crust, stick with all-purpose flour – it’s really important for getting that flaky texture. The brownie layer’s flour can’t be substituted either, as it provides the right structure.
• Unsalted butter: If you only have salted butter, you can use it but reduce or omit the added salt in each component to avoid an overly salty pie.

Watch Out for These Mistakes While Baking

The biggest mistake when making brownie pecan pie is overbaking, which turns the fudgy brownie layer into a dry, cake-like texture – pull the pie from the oven when the center still has a slight jiggle, as it will continue to set as it cools.

Another common error is not blind-baking your crust for 10-15 minutes before adding the filling, which can lead to a soggy bottom that nobody wants in their pie.

To prevent your pecans from burning on top, add them halfway through baking or cover the pie loosely with foil during the last 15-20 minutes if they’re browning too quickly.

Make sure to let the pie cool completely for at least 3-4 hours before slicing – cutting into it too early will cause the layers to fall apart and the filling to ooze out, even though waiting is tough when it smells so good.

What to Serve With Brownie Pecan Pie?

This brownie pecan pie is rich and decadent, so a big scoop of vanilla ice cream on top is pretty much essential – the cold creaminess balances out all that chocolate and caramel goodness. A dollop of fresh whipped cream works great too, especially if you add a splash of bourbon to match the pie. Since this dessert is on the sweeter side, I like serving it with hot coffee or even a glass of cold milk to cut through the richness. You could also go with a small side of fresh berries like raspberries or strawberries to add a little tartness to each bite.

Storage Instructions

Store: Once your brownie pecan pie has cooled completely, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 5 days—just know that the crust might lose a bit of its crispness in there.

Freeze: This pie freezes really well if you want to make it ahead for a special occasion. Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. Let it thaw overnight in the fridge before serving.

Serve: I think this pie tastes best at room temperature or slightly warm. If you’ve refrigerated it, let it sit out for about 30 minutes before serving. You can also warm individual slices in the microwave for about 15-20 seconds to get that gooey brownie layer nice and soft again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6200-6800
• Protein: 60-75 g
• Fat: 390-430 g
• Carbohydrates: 670-730 g

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter (high-quality recommended)
• 1/3 cup ice water, more if needed

For the brownie layer:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 6 tbsp unsalted butter
• 2 oz semi-sweet chocolate, chopped
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 tsp instant espresso powder
• 2 tbsp neutral oil (such as canola, vegetable, or refined coconut)
• 3/4 cup semi-sweet chocolate chips
• 1 tsp vanilla extract

For the pecan topping:

• 2 cups pecan pieces
• 3/4 cup light corn syrup
• 1/2 cup packed dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 2 tbsp bourbon or dark rum
• 1/2 cup unsalted butter, divided

Step 1: Prepare and Chill the Pie Dough

• 2 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter (high-quality recommended)
• 1/3 cup ice water, more if needed

In a large bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.

Add in 1 cup of high-quality unsalted butter, cubed, and toss to coat the butter with the flour.

Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal, with pea-sized pieces of butter.

Gradually fold in 1/3 cup of ice water using a silicone spatula, adding more ice water if needed, just until a shaggy dough forms.

Turn the dough out onto a clean surface and gently knead it until it comes together in a ball.

Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.

Step 2: Roll, Fit, and Par-Bake the Pie Crust

• pie dough from Step 1
• extra all-purpose flour (for dusting)

Remove the pie dough from the refrigerator 15 minutes before rolling to let it soften slightly.

Lightly flour a rolling pin and clean work surface.

Roll out the dough from the center, rotating as you go, until it’s about 16 inches in diameter and 1/4 inch thick.

Carefully fold the dough in half, transfer it to a 10-inch pie pan, and unfold it.

Gently fit the dough into the pan, ensuring there are no gaps or air bubbles.

Trim the overhang to 1 1/2 inches, roll it underneath, and crimp the edges.

Cover lightly with plastic wrap and refrigerate the crust for at least 1 hour.

When ready, preheat the oven to 375°F.

Line the crust with scrunched parchment paper and fill with pie weights.

Bake on the lower rack for 22 minutes, then remove the weights and parchment.

Prick the base with a fork, return to the oven, and bake for another 18 minutes, until the bottom is lightly golden brown.

Remove from the oven and cool on a wire rack.

Reduce oven temperature to 350°F.

I always make sure to chill the crust well before baking for the flakiest results.

Step 3: Make the Brownie Filling

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 6 tbsp unsalted butter
• 2 oz semi-sweet chocolate, chopped
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• 2 tbsp neutral oil (such as canola, vegetable, or refined coconut)
• 3/4 cup semi-sweet chocolate chips

In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt.

In a medium saucepan over low heat, melt 6 tablespoons unsalted butter with 2 ounces of chopped semi-sweet chocolate, stirring frequently.

Transfer the melted mixture to a large mixing bowl, then whisk in 3/4 cup granulated sugar, 1 large egg, and 2 large egg yolks until well combined.

Whisk in 1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, and 2 tablespoons neutral oil.

Fold in the flour mixture just until combined, then fold in 3/4 cup semi-sweet chocolate chips.

Step 4: Bake the Brownie Pie Layer

• brownie filling from Step 3
• partially baked pie crust from Step 2

Pour the prepared brownie filling into the partially baked pie crust from Step 2, spreading it evenly.

Bake in the lower third of the preheated 350°F oven for about 32 minutes, until the top is set and the crust is golden brown.

Remove from the oven and place on a wire rack to cool for at least 30 minutes (or up to 6 hours) before topping.

Step 5: Make the Pecan Topping

• 6 tbsp unsalted butter
• 2 cups pecan pieces
• 3/4 cup light corn syrup
• 1/2 cup packed dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 2 tbsp bourbon or dark rum
• 1 tsp vanilla extract
• 2 tbsp unsalted butter (from the remaining 1/2 cup unsalted butter, divided)

While the brownie pie cools, prepare the pecan topping.

In a large skillet over medium heat, melt 6 tablespoons of the unsalted butter.

Add 2 cups pecan pieces and toast, stirring frequently, for 3 to 4 minutes until fragrant.

Reduce the heat to low and add 3/4 cup light corn syrup, 1/2 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2 tablespoons bourbon or dark rum, 1 teaspoon vanilla extract, and the remaining 2 tablespoons unsalted butter.

Stir constantly until all the butter has melted and the mixture turns into a thick syrup, about 3 minutes.

For extra flavor, I sometimes add a pinch more sea salt to this topping.

Step 6: Finish and Serve the Pie

• pecan topping from Step 5
• brownie pie from Step 4

Spoon the hot pecan topping over the cooled brownie pie layer and spread evenly.

Let the topping set for 5 minutes.

Slice and serve the pie, preferably with a scoop of vanilla ice cream for the ultimate experience.

Mouthwatering Brownie Pecan Pie

Delicious Mouthwatering Brownie Pecan Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 6500 kcal

Ingredients

  

For the crust:

• 2 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter (high-quality recommended)
• 1/3 cup ice water, more if needed

For the brownie layer:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 6 tbsp unsalted butter
• 2 oz semi-sweet chocolate, chopped
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 tsp instant espresso powder
• 2 tbsp neutral oil (such as canola, vegetable, or refined coconut)
• 3/4 cup semi-sweet chocolate chips
• 1 tsp vanilla extract

For the pecan topping:

• 2 cups pecan pieces
• 3/4 cup light corn syrup
• 1/2 cup packed dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 2 tbsp bourbon or dark rum
• 1/2 cup unsalted butter, divided

Instructions

 

• In a large bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Add in 1 cup of high-quality unsalted butter, cubed, and toss to coat the butter with the flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal, with pea-sized pieces of butter. Gradually fold in 1/3 cup of ice water using a silicone spatula, adding more ice water if needed, just until a shaggy dough forms. Turn the dough out onto a clean surface and gently knead it until it comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
• Remove the pie dough from the refrigerator 15 minutes before rolling to let it soften slightly. Lightly flour a rolling pin and clean work surface. Roll out the dough from the center, rotating as you go, until it's about 16 inches in diameter and 1/4 inch thick. Carefully fold the dough in half, transfer it to a 10-inch pie pan, and unfold it. Gently fit the dough into the pan, ensuring there are no gaps or air bubbles. Trim the overhang to 1 1/2 inches, roll it underneath, and crimp the edges. Cover lightly with plastic wrap and refrigerate the crust for at least 1 hour. When ready, preheat the oven to 375°F. Line the crust with scrunched parchment paper and fill with pie weights. Bake on the lower rack for 22 minutes, then remove the weights and parchment. Prick the base with a fork, return to the oven, and bake for another 18 minutes, until the bottom is lightly golden brown. Remove from the oven and cool on a wire rack. Reduce oven temperature to 350°F. I always make sure to chill the crust well before baking for the flakiest results.
• In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt. In a medium saucepan over low heat, melt 6 tablespoons unsalted butter with 2 ounces of chopped semi-sweet chocolate, stirring frequently. Transfer the melted mixture to a large mixing bowl, then whisk in 3/4 cup granulated sugar, 1 large egg, and 2 large egg yolks until well combined. Whisk in 1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, and 2 tablespoons neutral oil. Fold in the flour mixture just until combined, then fold in 3/4 cup semi-sweet chocolate chips.
• Pour the prepared brownie filling into the partially baked pie crust from Step 2, spreading it evenly. Bake in the lower third of the preheated 350°F oven for about 32 minutes, until the top is set and the crust is golden brown. Remove from the oven and place on a wire rack to cool for at least 30 minutes (or up to 6 hours) before topping.
• While the brownie pie cools, prepare the pecan topping. In a large skillet over medium heat, melt 6 tablespoons of the unsalted butter. Add 2 cups pecan pieces and toast, stirring frequently, for 3 to 4 minutes until fragrant. Reduce the heat to low and add 3/4 cup light corn syrup, 1/2 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2 tablespoons bourbon or dark rum, 1 teaspoon vanilla extract, and the remaining 2 tablespoons unsalted butter. Stir constantly until all the butter has melted and the mixture turns into a thick syrup, about 3 minutes. For extra flavor, I sometimes add a pinch more sea salt to this topping.
• Spoon the hot pecan topping over the cooled brownie pie layer and spread evenly. Let the topping set for 5 minutes. Slice and serve the pie, preferably with a scoop of vanilla ice cream for the ultimate experience.