Chocolate Bottom Pecan Pie

I’ve always wanted to make a double layer pie. This autumn I’ve made it a goal to expand my pie repertoire, so I thought I’d try something layered with chocolate. Growing up we often went to my great aunt Ina’s house for Thanksgiving. My grandmother and her sister live right next door to each other, so after appetizers at my grandma’s we’d all head over to Ina’s for a big get together and meal. (P.S. Elsie and I have dreams of living next door like this some day too!).

There are two things I remember most from these Thanksgivings: honey butter and Mississippi Mud pie. I can’t quite remember how or who made the Mississippi Mud pie every year but as an avid chocolate lover my 9 year-old self (and 10, 11, and 12…) could never resist that chocolaty layered pie. I didn’t yet understand the beauty of a pumpkin or apple pie and I wouldn’t even consider them if chocolate was in the room. So, of course, I had to try out a chocolate pie this season. I decided to combine two favorites: pecan pie and brownies. The results are pretty tasty (although I must say, I’m still feeling the spiced bourbon apple pie!).

Brownie Pecan Pie, makes one.

Needed: pie crust (store bought or make your own, I used a store bought one this time), brownie mix + ingredients called for, 1 cup chopped pecans plus more for the top, 2 eggs, 1/4 cup brown sugar, 3/4 up light corn syrup, 1 tablespoon melted butter and 1 teaspoon vanilla extract.

In a bowl mix together the brownie mix and any additional ingredients your package calls for. I had bought a small brownie mix but I still only used 2/3 of the batter. What to do with extra brownie batter? Hmm… Pour the batter into your prepared pie crust. In another bowl mix together the eggs, sugar, corn syrup, butter and vanilla. Stir in 1 cup of chopped pecans. Pour over the brownie batter layer. Now decorate the top with a layer of pecan halves. This is optional but really adds to the look of the pie. Cover the top of the pie with aluminum foil (poke a small hole in the center) and bake at 350 F for 45 minutes. Remove the aluminum foil and continue baking for another 30-40 minutes. I allowed the very center of my pie to be a little undercooked because that’s how I like my brownies too. But if you’re not into that then just adjust your bake time. You can always insert a toothpick in the center of the pie to check if it’s done.

P.S. I’m gonna have to ask my grandma about that Mississippi Mud pie this Thanksgiving. Gonna have to track down that family recipe. 🙂 xo. Emma