Fudge Brownie Pie with Toasted Honey-Roasted Pecans Recipe

Introduction

Fudge Brownie Pie combines the rich, indulgent flavor of fudgy brownies with the flaky texture of a classic pie crust. This decadent dessert is perfect for chocolate lovers seeking something a little different and impressive for any occasion.

Ingredients

• 1 9-inch refrigerated pie crust (213 grams, blind-baked per package directions)
• 1 cup semisweet chocolate chips (170 grams, divided; Ghirardelli recommended)
• 4 tablespoons unsalted butter (57 grams, ½ stick)
• ¼ cup vegetable oil (50 grams)
• 2 tablespoons unsweetened cocoa powder (11 grams)
• ¾ cup dark brown sugar (160 grams)
• 2 large eggs (100 grams)
• 1 tablespoon pure vanilla extract (12 grams)
• 1½ teaspoons kosher salt (5 grams)
• ¼ cup all-purpose flour (30 grams)
• 1¼ cups chopped honey roasted pecans (143 grams, toasted)

Instructions

1. Step 1: Preheat the oven to 325°F. Blind-bake the refrigerated pie crust according to package directions and set aside to cool.
2. Step 2: In a microwave-safe bowl, melt ⅔ cup of the chocolate chips along with the butter at 50% power. Stir frequently and heat for about 90 seconds until the chocolate is nearly melted.
3. Step 3: Whisk in the vegetable oil and unsweetened cocoa powder until the mixture is smooth.
4. Step 4: In a separate bowl, whisk together the dark brown sugar, eggs, vanilla extract, and kosher salt until creamy and smooth.
5. Step 5: Add the chocolate mixture to the sugar and egg mixture, whisking until fully incorporated.
6. Step 6: Stir in the all-purpose flour and the remaining ⅓ cup of chocolate chips just until there is no dry flour left.
7. Step 7: Spread the toasted honey roasted pecans evenly over the bottom of the cooled pie crust.
8. Step 8: Pour the brownie batter over the pecans and gently use a rubber spatula to spread it evenly, if needed.
9. Step 9: Bake the pie for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a thin coating of batter attached.
10. Step 10: Transfer the pie to a cooling rack and allow it to cool for 1-2 hours until it is just warm.
11. Step 11: Serve warm, ideally with a scoop of ice cream and a drizzle of chocolate syrup for extra indulgence.

Tips & Variations

• Use toasted pecans for added crunch and flavor, or substitute with walnuts or almonds.
• For an extra fudgy texture, chill the pie for a few hours before serving.
• Swap semisweet chocolate chips with dark or milk chocolate chips to customize sweetness.
• Add a pinch of espresso powder to the batter to deepen the chocolate flavor.

Storage

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 15-20 seconds or until warm. This pie also freezes well for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of refrigerated?

Absolutely! A homemade pie crust works wonderfully in this recipe. Just be sure to blind-bake it fully before adding the filling to prevent sogginess.

Why should the pie be slightly underbaked?

Fudge Brownie Pie should have a gooey, fudgy center, so baking until a toothpick comes out with a thin coating of batter ensures it stays moist and rich rather than overcooked and dry.

Fudge Brownie Pie with Toasted Honey-Roasted Pecans Recipe

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This decadent Fudge Brownie Pie features a rich chocolate filling with honey roasted pecans baked into a flaky pie crust. Combining the fudgy texture of brownies with a buttery pie crust, this dessert is perfect for chocolate lovers looking for an indulgent treat. The bittersweet chocolate chips, brown sugar, and cocoa powder create a luscious and dense brownie layer, enhanced by the crunch and sweetness of toasted pecans.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch refrigerated pie crust (213 grams, blind-baked per package directions)

Filling

• 1 cup semisweet chocolate chips (170 grams), divided
• 4 tablespoons unsalted butter (57 grams, ½ stick)
• ¼ cup vegetable oil (50 grams)
• 2 tablespoons unsweetened cocoa powder (11 grams)
• ¾ cup dark brown sugar (160 grams)
• 2 large eggs (100 grams)
• 1 tablespoon pure vanilla extract (12 grams)
• 1½ teaspoons kosher salt (5 grams)
• ¼ cup all-purpose flour (30 grams)
• 1¼ cups chopped honey roasted pecans (143 grams, toasted)

Instructions

1. Preheat and prepare crust: Preheat your oven to 325°F (163°C). Blind-bake the refrigerated pie crust according to the package instructions, then set it aside to cool completely.
2. Melt chocolate and butter: In a microwave-safe bowl, combine ⅔ cup of the semisweet chocolate chips with the unsalted butter. Heat at 50% power in the microwave for about 90 seconds, stirring frequently, until the chocolate is almost completely melted and the mixture is smooth.
3. Add oil and cocoa powder: Whisk in the vegetable oil and unsweetened cocoa powder into the melted chocolate mixture until fully combined and smooth.
4. Mix sugar and eggs: In a separate large bowl, whisk together the dark brown sugar, eggs, vanilla extract, and kosher salt until the mixture is creamy and smooth.
5. Combine chocolate mixture: Add the chocolate mixture to the sugar and egg mixture and whisk until thoroughly incorporated.
6. Add flour and remaining chocolate chips: Stir in the all-purpose flour and the remaining ⅓ cup of semisweet chocolate chips just until no dry flour remains, being careful not to overmix.
7. Prepare pecan layer: Evenly spread the toasted, chopped honey roasted pecans over the bottom of the cooled pie crust.
8. Assemble and bake: Pour the brownie batter evenly over the pecans in the pie crust. Use a rubber spatula to spread the batter if needed. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with just a thin coating of batter attached.
9. Cool the pie: Transfer the pie to a cooling rack and allow it to cool for 1-2 hours, until it is just warm to the touch.
10. Serve: For an extra indulgent treat, serve slices with a scoop of ice cream and a drizzle of chocolate syrup.

Notes

• Blind-baking the pie crust ensures it remains crisp and doesn’t get soggy once the filling is added.
• Use good-quality semisweet chocolate chips like Ghirardelli for the best flavor.
• To toast pecans, spread them evenly on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, shaking the pan occasionally to prevent burning.
• Check the pie closely near the end of baking time as ovens vary; overbaking will dry out the fudgy center.
• Letting the pie cool before serving allows the filling to set properly for cleaner slices.
• Optional toppings like whipped cream or caramel sauce can complement this rich dessert beautifully.

Keywords: fudge brownie pie, chocolate pie, dessert, pecan pie, chocolate dessert, homemade brownie pie