For the pie crust

  • 160g all-purpose flour
  • ½ tsp salt
  • 113g unsalted butter (cold, cubed)
  • 25g vodka
  • ½ cup ice water

For the pecan brownie filling

  • 56g unsalted butter
  • 28g bittersweet chocolate
  • 46g brown sugar
  • 66g granulated sugar
  • 1 egg
  • ½ tsp vanilla paste or extract
  • 42g all-purpose flour
  • 27g Dutch process cocoa powder
  • ½ tsp espresso powder
  • ½ tsp salt
  • 35g bittersweet chocolate, chopped
  • 25g chopped pecans + more whole pecans for topping


For the pie crust

  1. In a medium bowl combine the flour and salt.
  2. Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left. 
  3. Add the vodka and a small amount of water, then toss with your hands to combine. 
  4. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
  5. Wrap the dough tightly in plastic wrap, then chill for at least one hour.
  6. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes. 
  7. Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 30 minutes, but ideally overnight. 
  8. The day you are going to bake the pie, roll out the pie dough into a rough circle about ⅛″ in thickness.
  9. Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
  10. Take the pie crust out, cut off the excess dough, and crimp the edges as desired, then chill for another 30 minutes while you make the brownie filling.

For the filling

  1. Preheat the oven to 350 degrees F (180 degrees C) and place a parchment lined baking sheet on the bottom rack. 
  2. In a large bowl, heat the butter in the microwave until fully melted. 
  3. Stir in the chocolate, brown sugar, and granulated sugar. If needed, heat the mixture in the microwave in 20 second increments until the chocolate is fully melted.
  4. Whisk in the egg and vanilla until fully combined.
  5. Next, fold in the flour, cocoa powder, espresso powder, and salt until just combined. 
  6. Fold in the chopped chocolate and chopped pecans.
  7. Take the pie crust out of the fridge and pour the batter into in the center. Using a rubber spatula, spread the brownie filling out evenly and smooth out the top. 
  8. Top the brownie filling with more whole pecans.
  9. Place the pie directly on the hot baking sheet in the oven and bake the pecan brownie pie for 45-50 minutes or until a toothpick inserted comes out clean and the pie crust is golden.
  10. Allow the pie to cool completely before serving. 


Recipe courtesy of Sloane's Table and Scharffen Berger Chocolate