Best Pecan Pie With Brownie Crust And Vanilla Sauce Recipes

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BROWNIE PECAN PIE



Brownie Pecan Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 18

1 refrigerated pie dough crust
1 stick (1/2 cup) unsalted butter
2 ounces unsweetened chocolate, roughly chopped
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 cup semisweet chocolate chips
1/4 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup pecans, coarsely chopped
1/4 cup light corn syrup
1 teaspoon vanilla extract
Ice cream, for serving

Steps:

  • 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!

PECAN PIE WITH BROWNIE CRUST AND VANILLA SAUCE



Pecan Pie With Brownie Crust and Vanilla Sauce image

The sauce can be made up to 1 day in advance and refrigerated, covered. Bring to room temperature before serving. Recipe is from Sunday Night Football Cookbook.

Provided by CookingONTheSide

Categories     Pie

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 19

2 large eggs
1 teaspoon vanilla extract
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 cup packed light brown sugar
1 cup light corn syrup
4 large eggs
1 tablespoon vanilla extract
1/2 cup unsalted butter, melted
3 tablespoons whiskey (optional)
4 cups pecans, chopped
1/2 cup heavy cream
1 cup milk
1/2 vanilla bean, split
3 large egg yolks
1/2 cup granulated sugar

Steps:

  • Make the brownie crust: Preheat oven to 325 degrees F.
  • In small bowl, beat the eggs and vanilla, and set aside.
  • Put the butter, sugar, cocoa powder and salt in a large metal bowl.
  • Set the bowl over a pan of simmering water and stir until the butter is melted and the mixture is warm; remove the bowl from the pan.
  • Whisking constantly, add the egg mixture and continue to whisk until thoroughly incorporated.
  • Beat in the flour, then spread the batter evenly in a 9-inch round cake pan that is 2 inches deep.
  • Bake for 15 minutes, then cool to room temperature.
  • Leave the oven on.
  • Make the pecan filling: In large bowl using an electric mixer, beat the sugar and corn syrup, until very smooth, about 3-4 minutes.
  • Add the eggs and vanilla and beat until just combined.
  • Add the butter and the whiskey, if using, and beat until just combined.
  • Fold in the pecans, then pour the mixture into the baked and cooled brownie crust.
  • Bake for 45 minutes, until firm in the center, then cool to room temperature on wire rack.
  • Make the vanilla sauce: In small saucepan, combine the cream and milk.
  • Scrape the vanilla bean and add the seeds and bean to the pan.
  • Bring just to a simmer, then remove from the heat and let steep for 30 minutes.
  • Remove the vanilla bean.
  • In medium bowl, whisk the egg yolks and 1/4 cup of the sugar until smooth.
  • Stir the remaining 1/4 cup sugar into the milk mixture and bring to a bare simmer.
  • Whisk about 1/2 cup of the milk mixture into the egg mixture, then slowly pour the egg mixture into the saucepan and whisk to combine.
  • Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon; do not boil.
  • Pour through a fine-mesh sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature.
  • Serve slices of the pie drizzled with the sauce.

Nutrition Facts : Calories 1198.8, Fat 78.4, SaturatedFat 26.3, Cholesterol 330.6, Sodium 191.5, Carbohydrate 123.8, Fiber 8.1, Sugar 84.5, Protein 14.7

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