Prep 30 mins
Cook 2 hrs
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.
- 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
- 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.