Sponsor recipe courtesy of Fisher® Nuts

Pecan Brownie Pie

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This is such a good twist on a classic. The addition of the chocolate only enhances the pecan flavor. I love the tang of the chocolate against the buttery pie crust as well. This is the ?kids? version. Feel free to replace the vanilla with bourbon or cognac or even half vanilla and half bourbon. The pecans really shine here. It?s those little touches?like the cinnamon and vanilla?that move the story of this pie along and make it gooey, chocolatey and just plain addictive!
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  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 8-10 servings
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Pie Dough


  1. Preheat oven to 350°F.
  2. Make the filling: In a medium saucepan, simmer the condensed milk and sugar over medium heat, whisking steadily, 3 to 5 minutes or until the sugar dissolves. Shut off heat and whisk in 1½ cups of chocolate chips. In a medium bowl, whisk together eggs, vanilla, cinnamon and salt. Gently whisk chocolate mixture into egg mix, about a ½ cup at a time until well blended. Stir in 2½ cups of pecans.
  3. Bake the pie: Fill pie shell with filling. Bake on center rack of oven for 35 to 40 minutes, or until fairly firm in center. Cool.
  4. Chocolate sauce: After pie has cooled, place remaining ½ cup chocolate chips and milk in a small microwaveable dish. Microwave on HIGH for 30 seconds to 1 minute, stirring after 30 seconds, until chocolate has melted and sauce is smooth. Pour sauce over pie. Let cool.
  5. White chocolate glaze: For the white chocolate glaze, microwave white chocolate chips and milk on HIGH for 15 seconds. Stir and repeat in 10-second increments until the chocolate has melted. Drizzle white chocolate over pie. Sprinkle with the remaining ½ cup of pecans.

Pie Dough

  1. Make the pie dough: In the bowl of the food processor combine and pulse to blend the flour, salt and sugar. Open the top and sprinkle the cubed butter and shortening over the dry ingredients. Close the top and pulse to blend 10 to 12 times or until the mixture resembles coarse meal. Pour the water through the top and pulse to blend. Do not over-mix or your pie crust will be tough and chewy. Turn dough onto a lightly floured surface and knead a few times until it holds together. Form into a disc, wrap with plastic wrap and chill in the refrigerator for 15 to 20 minutes. Roll into a circle that is about 2 inches larger than your pie dish. Line the dish with the rolled dough and form an edge. Fill as described in Step 3.

Cook’s Note

Best pecan pie life hack: Do not pierce the dough for this pie with the tines of a fork or anything else to make it bake flatter. The sugary filling will sink below the crust as it bakes and makes the pie stick inextricably to the pie dish! You?ll never get a neat pie slice that way ? Then again, that can be fun too. Additional tips: For crunchier pecans in your pie, toast and cool the nuts at 350°F for 10 minutes and cool before folding into pie filling! If you really love chocolate, whisk 1 tablespoon unsweetened cocoa powder into the egg mix for an even richer chocolate taste.

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