- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 731
- Total Fat
- 46 g
- Saturated Fat
- 20 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 5 g
- Sugar
- 54 g
- Protein
- 8 g
- Cholesterol
- 92 mg
- Sodium
- 333 mg
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 731
- Total Fat
- 46 g
- Saturated Fat
- 20 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 5 g
- Sugar
- 54 g
- Protein
- 8 g
- Cholesterol
- 92 mg
- Sodium
- 333 mg
Ingredients
Crust:
Brownie Filling:
Pecan Topping:
Directions
- Preheat the oven to 350 degrees F.
- For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
- For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
- Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
- For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
- Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
- Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!
