This Easy Pecan Pie Has a Brownie Bottom Instead of Crust

Tasked with making dessert for Thanksgiving? If you’re pie-making skills are a little rough, don’t worry — this forgiving recipe is just what you need. Made with a brownie base instead of traditional pie crust, it’s a rich twist on a classic that’s sure to impress everyone this year.

To start you’ll whip up a simple brownie batter, pour it into a pie pan (the author notes you can also bake this in an 8×8-inch baking pan to make bars instead of pie), and bake it for about 15 minutes. While the brownie layer is baking and cooling, you make your pecan topping with honey, brown sugar, eggs, butter, salt, vanilla extract, and pecans.

Then you simply pour the pecan mixture on top of the brownie layer (or place in a pretty pattern, as shown) and finish baking everything for another 30 minutes or so. The hardest part is waiting for the pie to completely cool in the fridge — the author notes that you’ll need at least two hours, which actually means this the perfect make-ahead dessert to bring to Thanksgiving.

I love how this recipe is easy and infinitely more exciting than standard pie. Cut slices, finish with a dollop of whipped cream, and wait for the accolades from Aunt Susan.

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→ Get the Recipe: Brownie Pecan Pie from Broma Bakery