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PECAN CRUST: 3/4 c. finely ground pecans 8 Tbsp. (1 stick) unsalted butter, at room temperature 1/4 c. sugar 1 1/2 c. all-purpose flour 1 large egg yolk 1/4 tsp. pure almond extract BROWNIE FILLING: 1 1/4 c. (2 1/2 sticks) unsalted butter, melted and cooled 3/4 c. unsweetened cocoa powder, Dutch processed 4 large eggs 2 c. sugar 1/2 tsp. vanilla extract 3/4 c. all-purpose flour 1/2 c. coarsely chopped pecans PECAN CRUST: Preheat oven to 350 degrees. Whip ground pecans, butter, and sugar until light and smooth. Add the egg yolk and extract. Pulse in flour until mixture just holds together. Press dough into the bottom and sides of a 10 inch deep dish metal pie pan, starting with the edges. Line the crust with parchment paper, weighted down with pie weights or dry beans. Bake for 10 minutes. Remove from the oven, take out pie weights and paper, return to oven, and bake an additional 5 minutes to crisp. Take out and set aside to cool while making filling. BROWNIE FILLING: Whisk cocoa into butter until it is smooth and set aside. Place eggs in a large bowl and beat with sugar until light and thick (may take a while). Add vanilla. Beginning with cocoa mixture, add in thirds alternately with flour to the beaten egg mixture. (Mix in 1/4 cup cocoa then add 1/4 cup flour; repeat two more times). Fold in chopped pecans. Pour into prepared pie shell and bake in preheated oven at 350 degrees for 35 - 45 minutes. Pie should be just beginning to crack on top, yet still be soft in the center. Remove from the oven and cool slightly before serving. Recipe makes approx: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |