Tuesday, October 30, 2018

Pecan Brownie Pie

Want a different pie for Thanksgiving this year? You need to try this Pecan Brownie Pie. Looks yummy, doesn’t it? Serves 8-10 Total Time: 50 minutes 


1 14 oz can sweetened condensed milk
1/2 cup sugar
2 cups (one 12 oz bag) semi-Sweet chocolate chips, divided 
3 large eggs 
1 tablespoon vanilla 
1/2 teaspoon cinnamon 
1/4 teaspoon kosher salt 
3 cups toasted pecan halves, divided (to toast: preheat oven 350F and bake 10 minutes, let cool)
2 tablespoons milk 
1 refrigerated pie crust (you can make your own pie crust see The Only Dough for Pie Crusts)
1/4 cup white chocolate chips 
1 teaspoon milk 


Preheat oven to 350F. Make the filing by adding the condensed milk and sugar in a saucepan over medium heat, whisk continuously until sugar dissolves about 5 minutes. Shut off the heat and whisk in 1 1/2 cups of the chocolate chips. In a medium bowl whisk together the eggs, vanilla, cinnamon and salt. Gently whisk the chocolate mixture into the egg mixture, about a 1/2 cup at a time, until blended. Stir in 2 1/2 cups of the toasted pecans. Spread the pie crust over a pie plate and crimp the edges. Fill the pie crust with the filling and place on the center rack of the oven for 35-40 minutes or until the center is fairly firm. Let cool.

After the pie has cooled place the remaining chocolate chips and the 2 tablespoons of milk in a small microwaveable bowl. Microwave on high for 30 seconds to 1 minute, stir after 30 seconds until chocolate has melted and the sauce is smooth. Pour the sauce over the pie. 

For the white chocolate glaze microwave the white chocolate chips and the 1 teaspoon of milk on high for 15 seconds, stir and repeat in
10 seconds increments until it has melted. Drizzle white chocolate over pie, then sprinkle on the remaining pecans. Yum Yum!

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