- 1–9″ single Flaky Pie Crust or Pâte Sucrée, prepared
- 3 cups (280 grams) pecans, chopped, plus more for garnish
- 4 ounces (113 grams) unsalted butter, softened
- ½ teaspoon salt
- 3/4 cup packed (150 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons (15 grams) all-purpose flour
- ⅓ cup (30 grams) cocoa powder (dutch or natural)
- ½ cup (85 grams) chopped chocolate or chocolate chips
Prepare Pastry and Toast Pecans:
- Preheat oven to 400ºF.
- Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
- Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
- Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.
- Meanwhile, place pecans on a lined rimmed baking sheet, and bake in the oven until fragrant and toasted, about 10-12 minutes. Set aside to cool.
Prepare Filling and Bake:
- Using an electric mixer fitted with paddle attachment, cream together the butter, salt, brown sugar, granulated sugar and vanilla until very light, about 3 minutes.
- Add eggs, one a time, and beat until fully combined and fluffy, scraping down the sides of the bowl in between.
- Add in flour and cocoa powder and turn the mixture to low speed until incorporated.
- Add in pecans and chocolate chunks and slowly mix together until fully combined.
- Transfer the filling to the prepared pie tin and smooth over the top.
- Bake in the preheated 400º oven on the lowest rack for 15 minutes. Carefully remove the pie and place whole pecan halves on the outer edges of the barely set batter for decoration (this step is optional), and return to the oven to continue to bake for an additional 25 minutes, or until the pie is puffed all over and has reached an internal temperature of above 200ºF.
- Let the pie cool and set, at room temperature, for a minimum of 6 hours, before slicing.
- Serve with whipped cream or vanilla ice cream.
Adding the pecans halfway through baking ensures the pecans don’t get lost in the brownie batter as it puffs up (and ultimately shrinks back down when it cools). This is an optional, but recommended step. The pecans on the outside give a hint to the filling, but also add a toasty pecan crunch to the pie.
If at any point the crust or pie filling is browning too much, cover loosely with aluminum foil.
Want to serve the pie warm? It absolutely needs to set before you slice into it. But you can serve it warm by baking it briefly at 350ºF for a few minutes (or place an individual slice in a toaster oven) to briefly heat back up that chopped chocolate.
Keywords: Brownie Pecan Pie