This Brownie Pecan Pie is the ultimate dessert fusion—rich, fudgy brownie meets classic Southern pecan pie in a buttery, flaky crust. With gooey chocolate decadence and a crunchy caramelized pecan topping, every bite is indulgent and satisfying. Perfect for holidays, potlucks, or anytime you want to impress with minimal effort!
Why You’ll Love This Recipe
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A two-in-one dessert that combines brownies and pecan pie
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Perfect for Thanksgiving, Christmas, or special occasions
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Uses a boxed brownie mix for convenience
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Crowd-pleasing texture—crispy, gooey, and rich
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Freezer-friendly and easy to make ahead
Ingredients Breakdown
For the Brownie Layer:
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1 box brownie mix – The fudgy base of the pie; use your favorite brand.
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Ingredients listed on the box – Usually eggs, oil, and water to prepare the mix.
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1 unbaked 9-inch pie crust – Provides a flaky shell to hold the rich fillings.
For the Pecan Pie Layer:
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1 cup chopped pecans – Adds texture and that classic nutty pecan pie flavor.
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1/2 cup corn syrup – Sweetens and thickens the pecan topping.
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1/2 cup granulated sugar – Enhances sweetness and helps caramelize the topping.
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2 large eggs – Binds the pecan layer and helps it set.
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1/4 cup unsalted butter, melted – Adds richness and buttery flavor.
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1 tsp vanilla extract – Enhances the depth of flavor with warm, sweet notes.
Tips and Tricks
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Prevent overbrowning: Cover crust edges with foil or a pie shield after 25 minutes.
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Let it set: Cooling completely ensures clean slices and defined layers.
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Make ahead: Bake the day before and refrigerate—flavors deepen overnight.
Variations and Customizations
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Bourbon Pecan Brownie Pie: Add 1 tablespoon bourbon to the pecan mixture.
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Nut-free version: Replace pecans with chopped chocolate chips or toffee bits.
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Extra fudgy: Use a “fudge-style” brownie mix and add chocolate chunks.
Pairing Suggestions
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Coffee or espresso
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Vanilla bean ice cream
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Salted caramel drizzle
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Fresh berries for contrast
Storage Instructions
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Room temperature: Store covered for up to 2 days.
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Refrigerate: Lasts 5 days in an airtight container.
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Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Popular Questions
Can I make this pie ahead of time?
Yes! It actually tastes better the next day. Just cover and refrigerate once fully cooled.
Can I use a homemade brownie batter?
Absolutely. If you have a favorite scratch-made brownie recipe, go ahead and use it.
Do I need to blind-bake the crust?
No, it’s not necessary. The brownie and pecan layers bake evenly together.
