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
A two-in-one dessert that combines brownies and pecan pie
Perfect for Thanksgiving, Christmas, or special occasions
Uses a boxed brownie mix for convenience
Crowd-pleasing texture—crispy, gooey, and rich
Freezer-friendly and easy to make ahead
Ingredients Breakdown
For the Brownie Layer:
1 box brownie mix – The fudgy base of the pie; use your favorite brand.
Ingredients listed on the box – Usually eggs, oil, and water to prepare the mix.
1 unbaked 9-inch pie crust – Provides a flaky shell to hold the rich fillings.
For the Pecan Pie Layer:
1 cup chopped pecans – Adds texture and that classic nutty pecan pie flavor.
1/2 cup corn syrup – Sweetens and thickens the pecan topping.
1/2 cup granulated sugar – Enhances sweetness and helps caramelize the topping.
2 large eggs – Binds the pecan layer and helps it set.
1/4 cup unsalted butter, melted – Adds richness and buttery flavor.
1 tsp vanilla extract – Enhances the depth of flavor with warm, sweet notes.
Tips and Tricks
Prevent overbrowning: Cover crust edges with foil or a pie shield after 25 minutes.
Let it set: Cooling completely ensures clean slices and defined layers.
Make ahead: Bake the day before and refrigerate—flavors deepen overnight.
Variations and Customizations
Bourbon Pecan Brownie Pie: Add 1 tablespoon bourbon to the pecan mixture.
Nut-free version: Replace pecans with chopped chocolate chips or toffee bits.
Extra fudgy: Use a “fudge-style” brownie mix and add chocolate chunks.
Pairing Suggestions
Coffee or espresso
Vanilla bean ice cream
Salted caramel drizzle
Fresh berries for contrast
Storage Instructions
Room temperature: Store covered for up to 2 days.
Refrigerate: Lasts 5 days in an airtight container.
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.
