Brownie Pecan Pie

I was in Virginia for Thanksgiving. This means I was making a dessert in someone else's kitchen. And this means I was making a mess in someone else's kitchen.

Whoops. Well, flour is my nemesis everywhere, not just in my own kitchen.

Naomi, my boyfriend's sister-in-law, was nice enough to let me use her kitchen for 2 hours Thanksgiving morning. And by use I mean commandeer.

On Bakerella's site I saw what looked like heaven. A pie with brownie in the middle and pecan pie on top. I HAD to try to make it for Thanksgiving. I'm not much of a pie person. (Seriously. I was born after my mom had two pieces of lemon meringue pie. I HAD to get out of that womb and get some chocolate.) Since this pie involved chocolate it was definitely for me.

It was a success at dinner and we got to eat it off of Christine's great great grandmother's lovely China plates. (Christine, my boyfriend's step mom, was the wonderful hostess of the dinner.) I also learned that there is a southern pie recipe called Chocolate Chess Pie that it is similar to. Awesome! Another pie to research and bake. Yum!

Brownie Pecan Pie (adapted from Bakerella)

I used my mom's recipe for pie crust instead of buying it pre-made. This makes 3 pie crusts.

Never Fail Pie Crust (from My Mom's Best Recipe Book)

1 heaping t baking powder

1 t salt
5 1/2 C flour
Mix together

Mix 1 lb (2C) lard (Crisco) into flour mixture until crumbly

Put 1 egg in 1 C measuring cup; beat with fork. Add 1 t vinegar and fill cup with cold water. Mix well and mix with flour mixture. Dough can be frozen.

Makes 3 pie crusts
Can use combo of lard and Crisco (1 C of each.)

Then I used my never fail brownie recipe for the brownie part.
Supernatural Brownie Recipe
 
Then I used the topping Bakerella used.
Bakerella's Mama's Pecan Pie Recipe

Instructions
Make the pie crusts and mold into pie pans. 

Make the brownie batter and pour an equal amount into each pie.

Make the pecan pie filling and pour on top of brownie batter.

Bake in oven at 350 degrees for 45 minutes and then place aluminum foil on top of pies for the last 15 minutes. This ensures the pie crusts don't burn.

Once completely baked, take out of oven and let cool for 3 hours. Serve at room temperature.

Bake well and prosper!