Publisher Photo
Publisher Photo
I have a passion for creating my own recipes. I developed this pie from a favorite brownie. I’ve lost track of how many recipe requests this dessert has generated. —Michele Mazey, Centerville, Ohio
MAKES:
16-20 servings
TOTAL TIME:
Prep: 70 min. Bake: 35 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 70 min. Bake: 35 min. + cooling

Ingredients

  • PASTRY:
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/8 teaspoon salt
  • PRALINE TOPPING:
  • 3/4 cup chopped pecans
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • CARAMEL LAYER:
  • 2 tablespoons butter
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons heavy whipping cream
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Dash salt

Directions

In a small bowl, cream butter and confectioners’ sugar; beat in egg. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
Meanwhile, for topping, combine the pecans, butter, sugars and salt. Spread in a single layer in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes, stirring every 5 minutes. Cool.
For caramel layer, combine the butter and sugars in a saucepan. Bring to a boil, stirring constantly. Boil and stir for 2 minutes. Stir in the cream; return to a boil. Remove from the heat and set aside.
For filling, in a microwave-safe bowl, melt 1/2 cup chocolate chips, unsweetened chocolate and butter; stir until smooth.
Transfer to a large bowl; cool slightly. Beat in the sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in the flour and salt just until blended; set aside.
On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim even with top edge. Spread filling into crust. Top with caramel mixture; cut through with a knife to swirl. Sprinkle with topping and remaining chocolate chips.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16-20 servings.
Originally published as Praline Brownie Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p96

Nutritional Facts

1 slice: 330 calories, 20g fat (10g saturated fat), 65mg cholesterol, 165mg sodium, 38g carbohydrate (26g sugars, 2g fiber), 3g protein.

  • PASTRY:
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/8 teaspoon salt
  • PRALINE TOPPING:
  • 3/4 cup chopped pecans
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • CARAMEL LAYER:
  • 2 tablespoons butter
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons heavy whipping cream
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Dash salt
  1. In a small bowl, cream butter and confectioners’ sugar; beat in egg. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
  2. Meanwhile, for topping, combine the pecans, butter, sugars and salt. Spread in a single layer in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes, stirring every 5 minutes. Cool.
  3. For caramel layer, combine the butter and sugars in a saucepan. Bring to a boil, stirring constantly. Boil and stir for 2 minutes. Stir in the cream; return to a boil. Remove from the heat and set aside.
  4. For filling, in a microwave-safe bowl, melt 1/2 cup chocolate chips, unsweetened chocolate and butter; stir until smooth.
  5. Transfer to a large bowl; cool slightly. Beat in the sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in the flour and salt just until blended; set aside.
  6. On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim even with top edge. Spread filling into crust. Top with caramel mixture; cut through with a knife to swirl. Sprinkle with topping and remaining chocolate chips.
  7. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16-20 servings.
Originally published as Praline Brownie Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p96

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