Ingredients
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1 unbaked 9-inch pie crust
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1/2 cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1 tsp vanilla extract
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1/4 tsp salt
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1 cup chopped dark chocolate or chocolate chips
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3 large eggs (for pecan layer)
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3/4 cup light corn syrup (or substitute maple syrup)
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1/2 cup brown sugar
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1 tsp vanilla extract
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2 tbsp melted butter
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1 1/2 cups pecan halves
Instructions
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Preheat your oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie pan and chill it in the fridge.
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Prepare the brownie batter: In a bowl, whisk melted butter and sugar. Add eggs one at a time, then stir in cocoa powder, vanilla extract, flour, and salt until smooth. Fold in chopped chocolate.
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Pour brownie batter into the chilled pie crust and spread evenly.
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Prepare the pecan topping: In another bowl, whisk eggs, corn syrup (or maple), brown sugar, vanilla, and melted butter. Fold in pecan halves.
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Gently spoon the pecan mixture over the brownie batter to avoid mixing layers.
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Bake the pie for 50–60 minutes until the top is set and slightly puffed, with a gentle jiggle in the center.
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Let the pie cool at room temperature for at least 2 hours before slicing to set properly.
Notes
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Use room temperature eggs for better consistency in both layers.
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You can use maple or golden syrup instead of corn syrup without changing the texture much.
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Bake on the lower-middle rack to avoid underbaking the brownie layer.
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Great with vanilla ice cream or whipped cream on top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 510
- Sugar: 38g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg