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Ingredients
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| unsalted butter: 10 Tbl |
| granulated sugar: 1 1/4 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| light brown sugar (packed): 1 cup |
| light corn syrup: 1 cup |
| eggs: 4 (large) |
| vanilla extract: 1 Tbl |
| unsalted butter: 1/2 cup (melted) |
| whiskey: 3 Tbl (optional) |
| pecans: 4 cups (chopped) |
| heavy whipping cream (fluid): 1/2 cup |
| 2% milk: 1 cup |
| whole vanilla beans: 1/2 (split) |
| eggs: 3 (yolks, large) |
| granulated sugar: 1/2 cup |
Pecan Pie With Brownie Crust and Vanilla Sauce
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
8 serving(s)
Tags
- 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.