Two of my kids’ most favorite desserts in the world are brownies and pie. The first time I made this they thought I was some kind of miracle worker. This really is the best of both worlds: rich brownies with chocolate chips and nuts baked into a flaky pie crust.
| PREP: 25 minutes | COOK: 1 hour | COOL: 1 hour |
8 tablespoons (1 stick) salted butter
2 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
3 large eggs
½ cup all-purpose flour
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup (6 ounces) semisweet chocolate chips
½ cup coarsely chopped pecans
1 unbaked Pie Crust or a store-bought 9-inch deep-dish pie crust
Powdered sugar, for garnish
1. Preheat the oven to 350°F.
2. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.
3. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.
4. Whisk in the eggs one at a time. Whisk in the flour, vanilla, and salt.
5. Fold in the chocolate morsels and pecans. Pour into the pie crust.
6. Bake until just set and a crust forms on top, about 1 hour. Cool to room temperature on a wire rack.
7. Just before serving, dust with powdered sugar.
8. To store, wrap tightly and keep at room temperature for up to 2 days.
Makes 8 servings