Let’s talk about decisions, shall we?
I don’t know about you, but I for one, hate making them. I’m talking about literally the smallest decisions there are. Like in the ice cream store when they ask if I want chocolate, vanilla or mixed. Um, so I know I don’t want plain vanilla; my love of chocolate is just too strong. But as between chocolate or mixed…I don’t know! How should I decide? And when the decisions get bigger, oy. Don’t get me started. I hate decisions.
That’s why this dessert is so darn awesome! Say you just finished a humongous meal, like, the biggest one of the year. It’s time for dessert, and you don’t have much room. Imagine choosing between a fudgey chocolatey dessert and a fabulously decadent pecan pie. I’m getting stressed out just THINKING about a decision like that! Enter pecan pie topped fudge brownie pie. I know, right? Just thinking about that makes me drool. It’s totally as decadent as it sounds.
First I started with a pre-made pie crust. Because I’m not as crazy as you think I am. Next I baked it a bit. Then I filled it about 3/4 of the way with the fudgiest brownie mixture you’ve ever seen. Baked that a bit, then topped it with some fabulous pecan pie mixture. Baked the whole thing one last time, and then took the most amazing dessert out of the oven.
Oh. And I made these mini because my name is Miriam and I’m addicted to making things mini.
Not sure if there’s really any decision left here. Just make these. Now, preferably.
Pecan Pie Topped Mini Fudge Pies
Brownie mixture slightly adapted from King Arthur Flour, Pecan Pie mixture loosely based on Karo Syrup bottle recipe.
36 premade mini pie shells
for the brownie mix
1 cup (two sticks) butter or margarine
2 1/4 cups sugar
1 1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
For the pecan pie filling
3/4 cup corn syrup
2/3 cup sugar
2 Tablespoons butter or margarine
1 teaspoon vanilla extract
1 1/3 cup finely chopped pecans
Preheat the oven to 350.
Place pie shells on a cookie sheet. Bake at 350 for ten minutes.
While pie shells are in the oven, prepare the brownie mixture.
Melt the butter in a double boiler or microwave. Add the sugar and stir until smooth. Return to heat and stir until hot but not bubbling.
Remove from heat and add cocoa powder, baking powder and salt. Stir to combine.
Add the eggs, one at a time, whisking until smooth. Add the flour and stir until smooth.
Pour the filling into the pre-baked pie crusts, filling them about 3/4 full. Put the pies back in the oven and bake for 10 minutes.
After ten minutes, check that the tops of the pies are just firm enough to support additional weight. If not, bake for another minute or two. If it is, proceed to next step.
While brownie pies are baking, prepare pecan mix. Whisk all pecan mixture ingredients except pecans together in a small bowl. Add the pecans and stir to combine.
Pour a small amount of the pecan mixture over the partially baked brownies, enough to cover the top. Place back in the oven and bake an additional 15 minutes.
Remove from oven and serve hot. You can make these in advance, freeze them, and warm them up for a couple of minutes just before serving.
Hope you folks all love these beauties! What’s your favorite desserts you’d like to combine?! Enjoy these and come back soon! -Miriam