Pecan Pie With Brownie Crust And Vanilla Sauce Recipes

BROWNIE PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
• For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
• Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
• For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
• Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
• Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!

PECAN PIE WITH BROWNIE CRUST AND VANILLA SAUCE

Steps:

• Make the brownie crust: Preheat oven to 325 degrees F.
• In small bowl, beat the eggs and vanilla, and set aside.
• Put the butter, sugar, cocoa powder and salt in a large metal bowl.
• Set the bowl over a pan of simmering water and stir until the butter is melted and the mixture is warm; remove the bowl from the pan.
• Whisking constantly, add the egg mixture and continue to whisk until thoroughly incorporated.
• Beat in the flour, then spread the batter evenly in a 9-inch round cake pan that is 2 inches deep.
• Bake for 15 minutes, then cool to room temperature.
• Leave the oven on.
• Make the pecan filling: In large bowl using an electric mixer, beat the sugar and corn syrup, until very smooth, about 3-4 minutes.
• Add the eggs and vanilla and beat until just combined.
• Add the butter and the whiskey, if using, and beat until just combined.
• Fold in the pecans, then pour the mixture into the baked and cooled brownie crust.
• Bake for 45 minutes, until firm in the center, then cool to room temperature on wire rack.
• Make the vanilla sauce: In small saucepan, combine the cream and milk.
• Scrape the vanilla bean and add the seeds and bean to the pan.
• Bring just to a simmer, then remove from the heat and let steep for 30 minutes.
• Remove the vanilla bean.
• In medium bowl, whisk the egg yolks and 1/4 cup of the sugar until smooth.
• Stir the remaining 1/4 cup sugar into the milk mixture and bring to a bare simmer.
• Whisk about 1/2 cup of the milk mixture into the egg mixture, then slowly pour the egg mixture into the saucepan and whisk to combine.
• Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon; do not boil.
• Pour through a fine-mesh sieve set over a bowl, then set the bowl in a larger bowl of ice water and cool to room temperature.
• Serve slices of the pie drizzled with the sauce.