A decadent dessert that’s the best of both worlds: a fudgy brownie and a classic pecan pie, all in one slice.
Author
Lisa Stephens
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Unbaked 9” Pie Shell |
| 2/3 cup | Sugar |
| 1/8 teaspoon | Salt |
| 1 cup | Light Corn Syrup |
| 4 ounces | Semi-sweet Chocolate Chips |
| 3 tablespoons | Margarine or Butter |
| 3 | Eggs, slightly beaten |
| 1 teaspoon | Vanilla |
| 1 cup | Coarsely chopped Pecans |
Instructions
- Preheat the oven to 350°F.
- In a saucepan, combine the sugar, salt, and corn syrup. Bring to a boil and cook for 2 minutes, stirring until the sugar dissolves.
- Remove from the heat and add the chocolate chips and butter. Stir until melted and smooth. Let the mixture cool for about 10 minutes.
- In a separate bowl, slowly pour the cooled chocolate mixture into the slightly beaten eggs, whisking well to combine.
- Stir in the vanilla and pecans.
- Pour the filling into the unbaked pie shell.
- Bake for 50 minutes.
- Let the pie cool completely before serving.
Note
Serve topped with whipped cream or vanilla ice cream. Enjoy with friends at Thanksgiving or any time!!
