Pecan Pie With Brownie Crust And Vanilla Sauce Recipes

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
• In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
• Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
• Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
• Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.