Chocolate Brownie Pecan Pie

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
  • Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
  • Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
  • Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
  • Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
  • Add in the pecans and stir well; pour filling into the cooled pie shell.
  • Using a fork, gently rake the nuts to distribute them evenly.
  • Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
  • Rotate the pie 180° halfway through the baking.
  • When done, it may be slightly wobbly at the center; don’t worry, the residual heat will continue to cook the pie.
  • Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
  • May serve with whipped cream or ice cream on top.
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