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Mon, Oct. 14

Cooking With Diane: Pecan Brownie Pie

My daughter made this decadent Pecan Brownie Pie for our Thanksgiving. It is very delicious and very rich. We cut it into Brownie squares instead of slices of pie. We loved it, and so will you.

“Pecan Brownie Pie”

1 14-ounce can of Eagle Brand milk

2 cups semi-sweet chocolate chips (divide)

3 eggs

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 cups pecan halves (divide)

2 tablespoons milk

1 frozen pie curst (thawed)

1/4 cup white chocolate chips

1 teaspoon milk

In a saucepan, simmer Eagle brand milk for three minutes, shut off the heat and stir in 1½ cups chocolate chips, let cool slightly. In a bowl whisk the eggs, vanilla, cinnamon, salt. Slowly stir the chocolate mixture into the eggs a little at a time until well-blended. Add 2½ cup of pecans.

Pour into unbaked pie shell. Bake at 300 degrees for 50-60 minutes until middle is fairly firm. Cool.

For chocolate sauce: In a sauce pan, put ½ cup chocolate chips, and 2 tablespoons milk, cook on low heat and stir until smooth. Pour over cooled pie. Do the same with white chocolate and drizzle over top of pie. Arrange remaining pecans on pie.

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