Bourbon Pecan Brownie Pie

A rich fudgy brownie with ice cream is one of my favorite desserts, so why not brownie pie. I originally used a recipe straight off the internet for the first go around, but it came out cakey and did not have a very rich in chocolate flavor. So it was back to the drawing board for me.  I bumped up the amount of chocolate and decreased the amount of flour. These two changed made for a very rich fudgy dense filling, plus I added a hint of bourbon. I chose to use pecans because my husband had an aversion to walnuts, so if you prefer walnuts please use walnuts. Making these simple changes got me to the desired consistency, thick and fudgy.



  • 5.5 Oz of Chocolate Graham crackers
  • 6 oz of unsalted butter


  • 4 tablespoons unsalted butter
  • 1 cup semisweet chocolate chips
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon
  • ½ cup all purpose flour
  • 1/8 tablespoon salt
  • 1 cup pecan pieces roasted
  • ½ cup pecan halves



Preheat the oven to 350 degrees

Process the graham crackers in the food processor, so the mixture looks like sand. Add in the butter and continue to process the mixture till it is well combined.

Once the mixture is well combined press it into the bottom and up the sides of a pie dish I used ceramic, but you can also use glass.

Bake the pie for 10 minutes to set the pie crust.

Place the pie shell on a baking rack to cool. I just cooled the pie shell while I was mixing together the filling and poured the filling directly from the bowl to the pie shell. No need to wait too long for it to cool.



Melt the butter in a medium sauce pan over medium heat. Once the butter is melted add in the chocolate chips. Stir constantly until they are completely combined.

Whisk together the eggs, sugar, vanilla, and bourbon till they are well combined. Add the egg mixture to the chocolate mixture slowly. Whisk together quickly so that the eggs to cook into the chocolate mixture. Add in the flour and salt to the chocolate egg mixture. Once well combined, stir in the pecan pieces. Pour the batter into the pie shell and decorate the outer rim with the pecan halves.

Bake on the center rack for 30 to 35 minutes.  The edges of the pie puff up nicely. cover the Cover edge of the crust, as mine slightly burnt.

You can serve the pie warm or cool with a nice scoop of vanilla ice cream.

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