For the last week, I've been eating variations of this pecan brownie pie. I am now 37% toasted pecan. It's taken a lot of terribly arduous effort to perfect, but I promise that this will one of the most incredible desserts you'll ever make. I didn't create the recipe, my housemate Laura did. I was in charge of taking photos and Very Important Pie Testing. Luckily Laura was very happy to share the recipe without me having to resort to blackmail.
The brownie section is based on a Delia Smith recipe. It's fudgy rather than cakey so it's very forgiving of substituting gluten free flour. The rest? Sticky, wonderful gooey pie with just a hint of booze and richness.
Pecan Brownie Pie
Pecan Brownie Pie
For the pecan pie layer:
- 300g pecans
- 55g butter
- 55ml maple syrup
- 110g of brown sugar
- Decent splash of whiskey (don’t go crazy, you mad boozehound)
- 1 egg, beaten
For the brownie layer
- 55g dark chocolate
- 110g butter
- 2 eggs, beaten
- 55g self raising flour, sifted (switch for gluten free flour if you'd rather, same measurements)
- 220g brown sugar
- Preheat the oven to 180 degrees/gas mark 4, and line an 8 inch springform tin.
- Lightly coat your pecans in maple syrup, and toast them in the oven for 6-7 minutes (keep an eye on them, they burn quickly and pecans are expensive). Once your pecans are nicely toasted, turn the oven down to 160 degrees/gas mark 3.
- Put half of the pecans as a flat layer on the bottom of your lined cake tin. Use the less pretty ones and save the nicer looking half for later.
- Mix the butter, maple syrup, sugar and whisky in a pan on a low heat. As soon as the butter is melted take it off the heat.
- When the mixture has cooled, beat in the egg and pour it over the pecans.
- Pop in the oven for about 15 minutes. It should be just setting slightly, but not cooked.
- Using the same pan that you probably haven’t washed up yet, melt the butter and chocolate together and then let cool. Fold everything else into the pan.
- When the pie is ready, pour the brownie mixture into the cake tin and put back into the oven for about 30 minutes, until the top is springy and fairly solid.
- Remove from the oven and let it cool in the tin a little, then run a knife around the sides before releasing it.
- Turn out onto a plate, so the pecan pie section is facing upwards. Press some more of your toasted pecans into a lovely pattern while the brownie is still warm and squishy. Admire your handiwork.
- Serve in giant slices with thick cream, hot chocolate, whisky, a dance movie and anything else that fills you with warm autumnal feelings.
Thanks very much to Laura Crichton for the recipe. And all of the pie.